Lasagna for everyone

Nowadays it's difficult to cook something which suits all the dietary needs. Your friends might be vegan, paleo, gluten free or can't have any nuts in their food. Well this amazing lasagna caters for everyone. It's gluten free, it's fully plant based, nut free and with a little twist it even suits your friends who decided to live like our ancestors, the cavemen.

It's the perfect side dish so that all your guest can dig in without any compromise on their diets!

The lasagna basically consist of three layers:

  • Tomato-Spinach-Lentil Sauce (if you have paleo friends, just exclude the lentils)
  • Creamy cheese sauce (without dairy, nuts or seeds)
  • Sweet Potato slices

    Tomato-Spinach-Lentil Sauce

    While you are preparing the lentil and cheese sauce, you can already pre-bake the sweet potatoes needed for the lasagna later. Peel three medium sweet potatoes and put them into the oven at 180C for about 15 Minutes. Then cut them into thin slices.

    This sauce is loaded with plant based protein, fiber and is beneficial for your gut bacteria. You can also use it with your zoodles, whole grain pasta or just put it on a piece of bread


    • 180g Green/Brown lentils, raw
    • 400g Frozen spinach (you can also use fresh one)
    • 500g Fresh tomatoes, diced
    • 1 Tsp Coconut oil
    • 1 Onion, cut
    • Salt and Pepper


    1. Heat oil in a sauce pan and glace onions
    2. Add lentils with 1.5 times water and let cook until the water is almost absorbed.
    3. Add tomatoes, salt and pepper and let simmer with lid for at least 15 minutes. Stir through occasionally
    4. Add frozen spinach and let simmer without lid until all the liquid is absorbed and evaporated.

    Cheese sauce without cheese

    Super creamy without the need of cashewnuts


    • 450g Potatoes, peeled
    • 250g Carrots, peeled
    • 120ml Water
    • 2 Tbsp nutritional yeast
    • 1 Tsp Apple cider vinegar
    • 1 Lime, juice
    • 1 Tsp salt
    • 1/2 Tsp paprika powder
    • 1 garlic clove


    1. Steam potatoes and carrots in a sauce pan with a little bit of water until they are soft
    2. Blend all ingredients with a food processor.


    You can use the lasagna as a side dish or Enjoy it with some vegetables on the side

    You can use the lasagna as a side dish or Enjoy it with some vegetables on the side


    • 3 Medium sweet potatoes, pre-baked and sliced
    • Tomato-Spinach-Lentil sauce
    • Cheese sauce
    • Salt and Pepper


    1. Cover a rectangular oven proof form (I used size 30*20cm) with half of your lentil sauce
    2. Use half your potato slices to cover the lentil sauce
    3. Top with half the cheese sauce and add some salt and pepper
    4. Continue with lentil sauce, top with remaining potatoes and finish with cheese sauce
    5. Bake in the oven at 180C for 45 minutes. Check whether potatoes are soft

    If you want the lasagna to be less heavy, you can also replace the sweet potatoes with zucchini slices. I haven't tried this yet, so not sure about the baking time. But my guess is, that the baking time would be reduced to about 20 minutes.

    Let me know if you liked the lasagna and tag me in your photos or posts. Feel free to leave me a comment.

    Have a wonderful day

    Burger and Fries - Why not?

    Most of us love burgers with fries, it gives us some kind of childhood memory and we feel comfort when taking a big bite. Unfortunately most of the burgers are loaded with trans-fats, saturated fats and empty calories. So why not try this vegetarian alternative, which provides you lots of iron and fiber but still satisfies your craving. I'm pretty sure also your kids will love it.



    Burger (4 patties)
    (Inspiration from Totally Veg

    • 1/2 Onion
    • 1 Tbsp chia seeds
    • 1.5 Tbsp water
    • 120g raw green lentils (cook with triple the amount of water)
    • 1.5 garlic gloves, pressed
    • 1 Tbsp basil
    • 1 Tsp paprika powder
    • 1 Tbsp tomato paste

    Bread rolls (3-4 rolls)
    (Inspiration from Super Naturally Healthy)

    • 125g Buckwheat flour or spelt flour
    • 125g Rye flour
    • 1 egg
    • 200g natural yogurt
    • 1 Tsp baking soda
    • 1 Tsp salt

    Sweet Potato Fries (for 4)

    • 4 Medium sweet potatoes
    • 1 Tbsp olive oil
    • 1 Tsp sea salt
    • some rosemary


    1. Pre-heat oven at 180 Celsius
    2. Cook lentils in water until they are soft enough to be mashed
    3. For the bread, mix all ingredients in a bowl and knead until you get a soft dough. Form four little buns and cross each of them with a knife. Bake for approximately 30 minutes. Check if bread sounds hollow when knocking at the bottom side.
    4. For the sweet potato fries, peel sweet potato and cut in finger shape pieces. Mix with olive oil, salt and rosemary and bake at 180 Celsius for 30 minutes until golden brown.
    5. Mix chia seeds with water and stir. Set a side to let soak.
    6. Cut onion in small pieces and glaze for a few minutes in heated olive oil
    7. In a bowl, mash cooked lentils, add garlic, basil, paprika powder, tomato paste, chia seeds and onion. Taste whether some salt is necessary.
    8. Form 4 patties and fry each patty in a frying pan from each side with a little bit of olive oil
    9. Cut bread rolls open, add some lettuce, natural yogurt, hummus or any other garnish you like and put patty inside. Serve with oven baked sweet potatoes.

    TIP: To make the sweet potato crunchier, soak them in water for 40 minutes and dry thoroughly. This removes part of the starch and makes them crunchier when baking.

    Sweet Potato Cinnamon Pancakes

    As you all know I love my smoothie-bowls for breakfast. However, I wanted to get some other options for my breakfast. I tried to eat something savoury but after around 12 hours without eating, my body cries for something sweet in the morning. Therefore I came up with these amazing sweet potato pancakes. They are gluten - , sugar - and diary free so suitable for almost everyone except vegans. It needs a little bit preparation the day before, but other than that, it is super simple and tastes amazing. Give it a try.

    INGREDIENTS (4 thick pancakes)

    • 1 Medium sweet potato
    • 2 Eggs
    • 1 Tsp cinnamon
    • 1 Tsp Maca powder (organic burst)
    • 1 Tbsp coconut flour
    • 1 Tbsp coconut oil
    • Blueberries
    • optional: coconut syrup or greek yogurt


    1. Peel the sweet potato and cook in boiling water until soft (can be done the night before)
    2. Mash sweet potato with a fork and add eggs, cinnamon, maca powder and coconut flour. 
    3. Heat coconut oil in frying pan. With a wooden spoon form little pancakes and fry from each side for about 5 minutes.
    4. Top with berries, syrup, yogurt (if dairy is ok for you) or any other topping you like.

    Homemade Hummus On Toasted Sweet Potato

    Let yourself emerge on a journey to the middle east with this delicious hummus recipe. Not only are chickpeas a great source of protein, they are also high in fibre to stabilise your blood sugar levels. You can use them as spread on whole grain bread or as I did on toasted sweet potatoes, or you just dip your raw vegetables in it. 

    INGREDIENTS (2-3 servings)

    • 1 can chickpeas, drained
    • 2 Tbsp tahini paste
    • 1 Garlic glove
    • 1 Tsp parpika powder
    • 1 Tsp sea salt
    • 1 Tbsp olive oil
    • 1 Medium sweet potato


    1. Put all ingredients except sweet potato in a food processor and blend well
    2. Cut the sweet potato in 1cm thin slices and toast for about 15 minutes
    3. Spread hummus on top of the sweet potato and garnish with fresh tomatoes

    Egg and sweet potato omelet

    Biological value (BV) describes how much of our food’s protein in incorporated in your body’s protein synthesis. There are 9 essential amino acids (smallest unit of protein) meaning that our body can’t synthesize them. A complete protein source contains all of those 9 amino acids. As most animal products are considered complete proteins some vegetarians/vegans might find it difficult to get their amino acids. But there are certain vegetarian food combinations, which lead to a complete protein when eaten together. One good example is eggs plus (sweet) potato.

    INGREDIENTS (1 serving)

    • 2 eggs
    • 1 medium sweet potato, grated
    • 200g broccoli
    • ½ tbs coconut oil
    • ½ onion
    • salt and pepper


    1. Mix eggs, grated sweet potato and salt and pepper
    2. Boil salted water and cook broccoli until soft
    3. Heat coconut oil in frying pan and glaze chopped onions
    4. Add egg-sweet-potato-mix to pan and fry from both sides