Healthy Spin On Your Favourites

Did you know that healthier eating doesn’t have to mean giving up your favourite meals? Here’s how to make two of your favourite easy-to-share dishes love your body right back.

Sweet Potato and Veggie Lasagne (Recipe from Plant Based Cooking)

With a few different steps, but only 30-minute prep time, this veggie lasagne is a great excuse to gather up the family and cook together. This eliminates nearly all the saturated fats of traditional lasagne while keeping all that comfort food appeal.

Ricotta Layer Ingredients

  • 1 package extra firm tofu drained and patted dry

  • 1 cup frozen spinach squeezed water out after thawing and chop

  • 2 Tbsp nutritional yeast

  • 1/2 tsp garlic powder

  • 1/2 tsp dried basil

  • 1/2 tsp salt (or to taste)

Lasagne Ingredients

  • 2 boxes whole grain lasagne sheets

  • 1 large onion chopped

  • 9 cloves garlic chopped

  • 250 grams sliced mushrooms

  • 1 head broccoli chopped

  • 1 tsp dried basil

  • 1 tsp oregano

  • 1/2 tsp cayenne pepper

  • 2 sweet potatoes peeled and cut into large chunks

  • 2 jars pasta sauce

  • salt and pepper to taste


  • 6 Roma tomatoessliced thin (any tomato will do)

  • 1 cup raw cashews ground or finely chopped



  1. Crumble the tofu into a large bowl until it resembles the texture of ricotta cheese. Add the spinach, nutritional yeast, garlic powder, basil, and salt. Stir to combine and set aside.


  1. Preheat oven to 400 degrees.

  2. Sauté onion and garlic on medium high heat for 3 minutes in a large non-stick pan with 1/4 cup water.

  3. Add the mushrooms and broccoli and cook until the onions are limp and the mushrooms give up their liquid and the broccoli is crisp-tender. Add the herbs and spices. Stir to combine and reserve.

  4. Steam the sweet potatoes until soft. Mash in the same pan as you steam them and reserve.

To Assemble:

  1. Cover the bottom of a 9 x 13" casserole dish with a layer of pasta sauce. Add a layer of lasagne sheets. Cover the sheets with sauce again.

  2. Spread 1/2 of the vegetable mixture over the sauced noodles and cover with a layer of tofu ricotta and more sauce.

  3. Add another layer of lasagne sheets. Top with sauce, the other half of the vegetable mixture, a layer of mashed sweet potato and top with sauce.

  4. Top with the final layer of noodles, more sauce, and the thinly sliced tomatoes.

  5. Cover with foil and bake in the oven for 45 minutes. Remove the foil, sprinkle with the cashews, and return to the oven for 15 minutes. Let sit for 15 minutes before serving.

Throw-It-Together Burgers

For an even faster comfort food option, grab yourself these simple ingredients and put some chips in the oven. 


  • 1 or 2 good quality veggie burger patties (Bite Me Foods, Syndian Foods)

  • 1 wholemeal burger bun or roll

  • 1 leaf cos lettuce or handful of mixed greens

  • 2 slices of tomato

  • 4 slices of cucumber

  • ¼ ripe avocado

  • Sweet chilli sauce, mustard, or tomato sauce


  1. Heat veggie patties as per packet instructions.

  2. Open your burger bun and use the avocado as a thick spread on one side. The more you use, the creamier it gets!

  3. Place pattie(s) and veggies on top.

  4. Top with your sauce of choice and enjoy!