GBOMBS Lasagne

By Julie Stewart Nutrition

Instagram: julie_stewart_nutrition
Facebook: juliestewartnutrition

GBOMBS is an acronym that stands for Greens, Beans, Onions, Mushrooms, Berries, and Seeds. These foods are considered some of the healthiest and most nutrient-dense options you can include in your diet for health and longevity. Great to meal prep ahead and re-heats well.



Good for:



Red sauce mung bean filling

  • 1 onion – finely chopped
  • 2 cups white or chestnut mushrooms – finely chopped
  • 2 carrots – finely chopped
  • 1 celery stick – finely chopped
  • 2 cloves garlic – chopped
  • 2 cups cooked mung beans
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • Half a tablespoon vegan Worcestershire sauce
  • 1 teaspoon marmite
  • 1 400g can chopped tomatoes
  • 1 500G carton passata
  • 1 tablespoon tomato paste
  • 1 tablespoon tomato ketchup
  • 1 box lasagne sheets
  • Half savoy cabbage leaves – de-stemmed and blanched


White tofu sauce

  • 1 280g block firm tofu – well drained and pressed
  • 1-2 tablespoons unsweetened plant milk
  • 1 tablespoon nutritional yeast
  • 1 teaspoons garlic powder
  • 1 teaspoon lemon juice

Step by Step Instructions

To make the red sauce filling:

Heat two tablespoons of water in a large pan. Steam fry the onion, celery and carrots until slightly softened. Add the garlic, mushrooms, bay leaf, oregano, mung beans, tomatoes, tomato paste, ketchup, Worcestershire sauce and marmite.
Simmer for about 20 minutes, stirring occasionally.

To make the white sauce

Crumble the tofu into a blender, add the other ingredients and blend until smooth and thick. Add more milk to thin as needed to make it pourable.


Layer with red sauce filling, lasagne sheets, white sauce, cabbage leaves into a deep oven proof dish.
Optional: Top with cheeze sauce and seedy parmesan topping.
Bake at 180oc/Gas 4 for 40 minutes until pasta is softened and browned on top.


Switch out the savoy cabbage for any other greens of choice, de-stemmed spring greens, white cabbage, kale or spinach.

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