ABC Radio Canberra interview menu/ Dinner


This delicious vegetable version of the usual high fat lasagna is not only delicious but packed full of the healthiest nutrients on the planet.

Superfood Lasagna

Print Recipe
Serves: 4


  • 2 largish sweet potatoes
  • 1 whole head of cauliflower
  • 1 fresh bunch of spinach
  • 1 fresh bunch of kale
  • 1 handful of Bio Cheese cheddar style shreds
  • smoked paprika
  • New Orleans spice mix of choice
  • 1 handful of Bio Cheese cheddar style shreds
  • plant based butter
  • black garlic salt
  • lite salt
  • pepper



Peel the sweet potatoes. Cook then mash them with a plant based butter.


Cut the cauliflower into individual florets, [place on a baking tray and cover with a generous amount of smoked paprika. Baked in the oven on 180 degrees celsius for 35-30 minutes.


Roughly cut the spinach and steam it for 5 minutes. Remove and mix in the Bio Cheese cheddar style shreds.


Rip leaves of the kale stems and like above steam for 5 minutes adding in the New Orleans spice mix at the start. Use tongs to mix through a few times while cooking.


Once all of the above is done line a 25cm rectangle baking dish with greaseproof paper. This will make is easy to extract at the end.


Layer the cooked ingredients in the dish, smoothing over the top of each. Buttery sweet potato mash, cheesy spinach, smoked paprika cauliflower mash, spicy kale and another layer of buttery sweet potato mash.


Sprinkle the top with a few pinches of black garlic salt then place in the oven at 180 degrees celsius until the top is crunchy.


This is best served after being left in the fridge for several hours or overnight, It will intensify the flavours and allow the layers to settle which make it easier to cut and serve. It freezes well if you have any leftovers.

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  • Simone
    March 30, 2017 at 12:27 pm

    This looks great! I can’t wait to try this recipe!

    • PlantHealthMan
      March 31, 2017 at 12:04 am

      Thank you Simone. Please let me know how it turns out?

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