Easter, Mindfoodly-Style!

ft. Cheesy Veggie Lasagna recipe

If you follow us on Instagram, you’ll know by now that our experience over Easter had its highs and its lows. It was generally pretty good, with a few big goals ticked off, but it was coloured by a lingering sense of guilt and shame, courtesy – of course – of the eating disorder.

Still, we’re looking at the Easter long weekend as another win, and an opportunity to look back and realise that enjoying chocolate, lots of yummy food and a few drinks does not equal bad health.

If you want more detail about our weekend check out our recent Instagram posts. Otherwise, please enjoy this visual recap of an Easter with mindfoodly (including a recipe for a totally awesome cheesy veggie lasagna).








Cheesy Veggie Lasagna


Serves 6-9

This lasagna is based on a recipe by Jessica Merchant (How Sweet It Is), but I’ve changed it up to include the ingredients I had at home. You could easily use a jar of marinara sauce, but if you can be bothered we think the homemade sauce is so much tastier!


Marinara sauce

3 garlic cloves, chopped
2 400g cans diced tomato
2 cups chicken stock
½ cup red wine
1 teaspoon italian seasoning


350g mushrooms sliced
1 big broccoli, chopped
1 red onion quartered
2 red capsicum, chopped
1/2 butternut pumpkin, chopped
1 zucchini , chopped
250g cherry tomatoes
large handful of fresh basil
salt and pepper for seasoning
2 cups ricotta cheese
1/2 cup freshly grated parmesan cheese
1/2 teaspoon dried basil
1 teaspoon dried oregano
2 tsp italian seasoning
Lasagna sheets
1 recipe marinara sauce (see below)
18 balls of boccocini cheese
250 grams cheese grated together in one bowl (we used a mix of cheddar, parmesan and mozzarella)


Marinara Sauce

Step 1: Heat the EVOO in a large saucepan over medium heat. Add the garlic and stir. Add the tomatoes, stock, wine, herbs.


Step 1: Preheat the oven to 180 degrees FF. Line trays with baking paper. Spread all veggies out on trays (we used two large trays). Drizzle each pan with some of the EVOO, pepper and Italian seasoning. Roast for to 30-40 minutes.

Step 2: Combine all the veggies into one bowl.

Step 3: In a bowl, mix the ricotta, parmesan, dried and fresh herbs and pepper together. Grease a large baking dish, or as we did use foil throwaway containers (we used three little instead of a large one).

Step 4: Spoon about 1/2 cup of sauce on the bottom of the baking dish and top with a sheet of pasta.

Step 5: Time for your first layer. Cover the pasta sheet in sauce, add veggies, followed by the ricotta mixture, the bococcini, the grated cheese, more sauce and top with a layer of pasta.

Step 6: Repeat step 4 for your second layer.

Step 7: Spread sauce, grated cheese and any leftover cherry tomatoes over the top sheet.


Step 8: Place the lasagna on a lined baking tray (it will overflow) and bake for 45 minutes. Allow to sit for 10-15 minutes and serve.




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