Welcome to Teri's Food Therapy, a unique blog here for you to explore. Teri's F.T. blog is mainly Caribbean style food. Cooking has added such value to my life, and I love having the opportunity to share my passions and thoughts with my loyal readers. Read on, and enjoy.

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  • Terissa Skinner-Ballantyne

Vege Lasagna

I always stress how amazing vegetarian and vegan foods can be. It's no longer like the past when the options were few and bland. Now the options are endless and I love that. Aside from a food allergy (dairy allergy) I am neither vegetarian nor vegan but I sure do love great food and I love exploring the areas of food that offer a challenge. When it comes to finding meat substitutes for dishes like these, my go to are usually peas (preferably pigeon peas) and mushrooms. These can be really easy to locate, inexpensive, season well and pop deliciously when done right. Here's my Vege Lasagna recipe and I do hope you enjoy.


1lb Brown Pigeon Peas crushed

1 tbsp of Dark low sodium Soy Sauce (optional)

2 cups of chopped Spinach (I use local)

4 tbsps Water

1 tsp Salt

1 medium Onion

4 cloves Garlic crushed then chopped

1/2 cup of chopped Chive

3 chopped Pimentos

1 tsp Black Pepper

4 tbsp of Vegetable Oil or Olive Oil


1/2 cup chopped Basil

Tomato Sauce 350ml

4 cloves Garlic crushed and chopped

1 small Onion chopped

1/2 cup of chopped Celery Stalk

2 tbsp Olive Oil

1 cup Water

2 tbsp Brown Sugar

2 tbsp Oregano

1 tsp Salt

Pinch black pepper

Cheese sauce

3 1/2 cups Shredded Vegetarian Cheddar Cheese

(You can use the cheese of your choice I use this due to my allergies)

1/4 cup Butter/Margarine

1/4 cup Flour

1 cup Evaporated Milk /Almond Milk

1 tsp Garlic Powder

1 tsp Salt

1 tsp Chili flakes

1 tsp Parsley flakes

2 cups Water


Preheat oven at 375°

●In boiling salted pot of water add Lasagna pasta and cook for required time 8-10 until el dente.

Note:you want pasta to be soft with a bite because it has to cook further.

●Drain pasta in colander and rinse with room temperature water. Place pasta flat on a baking tray and set aside.

●Season peas with onions, garlic, pimento, chives, black pepper and salt and mix well.

●In a small to medium sized skillet on medium heat add olive oil and allow to heat up before add the seasoned peas.

●Cook for 5 mins before removing from heat.

●To a medium to large saucepan on high heat add 4 tbsp water allow to heat up for 2 mins before adding spinach. Mix, lower heat to medium and cover allowing spinach to cook for 7-10 mins.

●Remove from heat and set aside.

Tomato Sauce

●To medium saucepan on high heat add oil and allow to heat up for about 1 min, add garlic and onions and saute till onions become translucent.

●Add celery and cook for 1 min stirring gradually to ensure it does not burn.

●Add Tomato sauce and water and stir well. When sauce begins to bubble add basil, oregano, brown sugar, salt and black pepper.

●Cover, lower heat and and allow sauce to simmer for 15-20 mins before removing from heat.

Cheese Sauce

●To a medium sauce pan on medium heat add butter and allow to melt. Once butter is melted add flour and whisk for several seconds.

●Quickly follow up flour with evaporated milk by whisking it into the butter and flour mixture to remove all the lumps.

●When sauce begins to thicken up add water and stir well.

●To sauce then add garlic powder, parsley flakes, chili flakes and salt.

●Whisk in 1 cup of the cheese (set aside the rest to top later) gradually again ensuring no clumping and allow mixture to thicken up by coming to a gradual boil for 7-10 mins.

●Once sauce has thickened up remove from heat and get your greased baking tray.

Putting together the Lasagna

●You layer your pasta depending on the width of you pan ensure there are no open spaces between pasta pieces.

●A-top your layer of pasta add tomato sauce, peas, spinach, cheese sauce and grated cheese and then add another layer of pasta.

●Repeat this again according to the size of your dish I normally do 3 layers and top the final layer with noodles, tomato sauce, cheese and parsley flakes.

●Bake at 375° for 30-40 mins. Remove from oven and let sit for 10 - 15 mins before slicing and serving.

Thanks for joining me for another session of Food Therapy I really do hope you enjoy

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