Lentil Bolognese

I am not a vegetarian. But I am LOVING veggie alternative meals right now! Healthy, packed with veggies, a little lighter for dinner, what’s not to love? Plus skip the cheese and it’s vegan (but WHY would you?!).

I made this with some Ceres Organics products – they are my fave brand right now! Not the cheapest options but guaranteed amazing quality. I also used their lentil bolognese as the inspiration for this – with extra veggies of course, which is just how I roll 😉

As with all of my recipes, you can change the veggies to suit your taste or just use whatever you have in the fridge! That’s what I do 🙂


  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1/2 eggplant, cubed
  • 2 small/1 large carrot, grated
  • 1 courgette, grated
  • 2-3 handfuls baby spinach leaves, roughly chopped
  • 1 can Ceres Organics Lentils, drained
  • 1 bottle Ceres Organics Tomato & Basil Passata (alternative is 2 cans of chopped tomatoes and you probably won’t need the 1/2 cup water)
  • 1/2 cup water
  • 1 packet Ceres Organics Quinoa Rice Fusilli
  • 2 tsp of each: basil, oregano, parsley
  • Salt and pepper, to taste
  • 3 tbsp coconut oil
  • 1 cup cheese, grated



  1. With coconut oil, soften onion and garlic in a pan, on low-medium heat. Set aside
  2. Add more coconut oil. Fry eggplant, carrot, and courgette on medium-high heat until cooked
  3. Add lentils and re-add onion and garlic. Mix and cook for 2 minutes
  4. Add herbs, salt and pepper to taste
  5. Add full bottle of passata, then fill with 1/2 cup (ish) of water, swish around to get the rest of the tomato from the sides, and add that in too
  6. Lower heat and simmer for 30 minutes
  7. Cook pasta according to packet instructions, when finished add a bit of coconut oil to keep pasta from sticking together
  8. Serve with fresh spinach leaves (or add to sauce if you prefer your spinach cooked) and cheeeeese!



– The Stuffed Unicon


Beef Lentil Lasagne

DISCLAIMER: this is NOT a real, authentic lasagne. This is a slightly healthier alternative in order to satisfy the craving without overdoing it 🙂

Now that we have that out of the way… I love this lasagne because you can sneak in lots of veggies and it’s a lot lighter than your normal lasagne. Basically, it’s layer ‘pasta’ plus meat and vegetables and a little bit of cheese.

I used Explore Cuisine green lentil lasagne sheets that came in my monthly I Am Co subscription boxes. When cooked properly, they pretty much taste like the real thing!

When I crave lasagne, all I really want is some pasta, meat and cheese. So it’s pretty easy to make a healthier, lighter version that satisfies my cravings. Hope you like it too!


  • Explore Cuisine green lentil lasagne sheets, or similar
  • Olive oil
  • 400-500g premium beef mince
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 2 carrots, grated
  • 1 courgette, grated
  • Handful mushrooms, finely chopped
  • 2 cans chopped tomatoes
  • Basil, oregano, or other dried herbs of your choice
  • 1-2 cups grated cheese (to your liking)
  • Salt and pepper to taste


  1. Preheat the oven to 180C
  2. In a pan with olive oil, brown the mince on a medium heat, then remove
  3. Add a little more olive oil to the clean pan and soften the onion for 5 minutes
  4. Add garlic and fry for a minute or so
  5. Add carrot, courgette and mushrooms
  6. When the vegetables have softened, put the mince back in
  7. Add herbs, salt and pepper, and canned tomato
  8. Simmer for 20-ish minutes
  9. Layer uncooked lasagne with the meat mixture
    • I did 3 layers of lasagne sheets, with cheese on the second layer
  10. Add cheese on the top
  11. Bake for 40 minutes on normal bake setting, then 10 minutes on grill to get the cheese golden brown
  12. Serve (I put mine on top of a bed of spinach coz spinach = life)


Enjoy 🙂

– The Stuffed Unicorn