Baby, it’s cold outside! So what’s better than cooking up a yummy veggie lasagna for Sunday dinner? Our all-time favorite plant-based foodie Therese Elgquist shares a delish recipe that will warm you up from the inside out.

An all-in-one-dish packed with flavor, lots of different textures, nutrition and pure-plant based food love! I top this kind-of-lasagna thing with an easily and quickly mixed spinach pesto, which is truly irresistible! For my veggie slices I use a mix of courgette and aubergines, but you can mix and match (e.g. only use courgettes or only use aubergines) – whatever you want – just make sure to have enough to roll up all the yummy veggie mince.
Also, make it your own by using other herbs instead of basil, and use seeds instead of walnuts if you’re allergic, and so on. Enjoy!

x Therese


Rolled Veggie Lasagna With a Mushroom and Lentil Mince and Spinach Pesto

Serves 4


2 dl beluga lentils, uncooked (about 6 dl pre cooked)
400 g mushrooms
2 handfuls of fresh basil
2 medium courgettes
2 medium aubergines
500 g crushed tomatoes
1 tbsp unfiltered apple cider vinegar
2 garlic cloves, finely chopped
1 tbsp dried oregano
230 g pre cooked giant white beans
2 tbsp cold pressed olive oil
1 handful of walnut kernels, chopped
1 tbsp nutritional yeast (optional, gives a delicious cheesy and nutty flavor to the whole thing)

Spinach pesto
2 big handfuls of organic baby spinach
1 big handful of fresh basil
1 big handful of walnut kernels, preferably toasted to add an even nuttier taste to the pesto
1 small garlic clove
1 tbsp nutritional yeast (optional, gives a delicious cheesy and nutty flavour to the whole thing)
A squeeze of organic lemon + zest from 1 lemon
1/2 dl /0.2 US cups cold pressed olive oil
Unrefined salt and freshly ground black pepper

Fresh basil


Cook the lentils according to instructions on the packaging. Wash the mushrooms. Mix lentils, mushrooms, basil and 1 tbsp olive oil until a veggie mince. Add a pinch of salt and pepper.

Wash and slice the courgettes and aubergines very thinly lengthwise. Put slices on a big tray, salt them lightly and let sit for about 15 minutes to allow any bitter juice to drain from the aubergine, and to make the slices easier to roll. Dry the slices with kitchen paper.

Pour the crushed tomatoes in to a ovenproof dish – preferably a cast iron one as that helps increase the absorption of iron from the food (to be more specific: from the cast iron dish itself). Add vinegar, garlic, oregano and white beans. Stir to combine.

Preheat the oven to 150 degrees Celsius/300 degrees Fahrenheit. Take a courgette or aubergine slice. Put a spoon of the mushroom and lentil mince in one end and make a roll. Put the roll in the crushed tomato blend. Continue to fill the whole oven dish. Drizzle with olive oil, sprinkle with walnuts and nutritional yeast. Put the dish in the oven for 15-20 minutes, until the whole thing looks slightly golden.

Meanwhile: mix all the ingredients for the pesto until your preferred pesto texture. I like mine to be kind of crunchy. Salt and pepper to taste.

Top the lasagna with BIG dollops of spinach pesto and fresh basil.



Therese Elgquist is one of our favorite plant-based food creators. This recipe was originally published at Plant Based by ThessClick here to check it out and discover more amazing veggie dishes.

Follow @plantbasedbythess.

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