Magic Moringa and Lasagne in a Bowl Recipe

Moringa is rich in calcium as well as boasting a large range of health benefits. It is definitely something to add into ones diet. I first came across moringa in the Himalayas. The women in the high altitude mountain ranges were feeding it to their toddlers, ensuring their babes got enough calcium. 
Some years later my colleague from the Philippines told me that moringa was a staple food for her at home. How could this food grow in two extreme climates? It definitely is a super food. Moringa trees are most suited to sub tropical and tropical areas however easily adapt to drought resistant areas. While they prefer full sun they can grow in most locations in poor or good soil.
Moringa is high in calcium, iron, B6, Vitamin C, B2, Vitamin A and magnesium.  It is rich in antioxidants, one of them being quercetin which is good for immunity and reducing blood pressure.  Moringa also contains organic isothiocyanates which are known for reducing inflammation. Some studies also suggest that moringa can help reduce cholesterol. If you have a tree growing I would include 1 cup of chopped leaves daily or add 1 tsp of the powder to your smoothie each day.
I added moringa leaves to this yummy Lasange in a bowl recipe.


Lasagne in a Bowl

I was inspired from the Instagram page ‘frommybowl’ who had a week of soup recipes and one of her recipes was lasagne soup. I adapted the recipe to suit what I had in the fridge and to include moringa and this is the result. It is sensational and you have no messy baking dish to clean up afterwards.

1 cup moringa leaves
1 bunch silverbeet leaves shredded
2 tbsp fresh oregano chopped 
12 leaves basil 
2 cups cooked red lentils (can use brown or beluga beans)
300g diced mushrooms 
480g chopped tomatoes 
8 sundried tomatoes soaked in boiling water for ½ and hour then blended with the water
6 garlic cloves minced
2 onions finely diced
6 lasagne sheets or 400g short pasta
Big splash of olive oil 
1 tsp salt or to taste 
Pepper to taste
For Ricotta
½ cup basil leaves 
250g tofu 
1 cup cashews
2 tbsp nutritional yeast 
Juice of ½ to 1 lemon 


  1. In a saucepan sauté the onions and garlic in the olive oil, add salt and pepper.
  2. Add the tomatoes and oregano and 2 cups water. Place the lid on the pan and cook for 10 minutes or until the tomatoes are broken down.
  3. Add the mushrooms, cooked lentils, silverbeet and moringa leaves and cook for 10 minutes. Then add the sundried tomatoes and cook for a further 5 minutes or until all the veggies are cooked. You may need to add more water and salt and pepper.
  4. Meanwhile cook the pasta to packet instructions, if using lasagne sheets you can break them in half.
  5. To make the ricotta, place the nuts in a food processor and process until fine, add the rest of the ingredients and process. Shape into balls.
  6. To assemble the lasagne bowl, place a ½ ladle of tomato sauce in each bowl then some pasta and a ricotta ball, then more tomato sauce, more pasta then more tomato sauce and 2 more ricotta balls and basil to garnish.
# If you make this recipe please share on facebook or instagram to #veetsvegancookingschool

Nutrition Consults

Moving house coincided with the postal person delivering my post graduate certificate in nutrition. I stuffed the post pack roll in a packing box and it wasn’t until last week that I came across it. I am now certified to offer nutrition consultations.


$120 for a 50 minute initial consultation
$80 for a 30 minute review consultation 


$90 for a 50 minute initial consultation 
$70 for a 30 minute review consultation
If you would like more information on these consultations click the link below.
Read More & Book

Tofu and Miso Class

Kiriko and I will be facilitating the tofu and miso making class on the 19th of March. The class size is capped at 5 people. I just opened my miso from the last class and it is the best miso I have ever tasted. It is so delicious and has that incredible umami flavour. Click here to book into the class. 
(if you can’t make it face to face I am offering online miso making classes please email me for this information)
Read More & Book

Much Appreciation

A massive thank you to those of you who donated to the weekly newsletters last week. You have brought this newsletter this week to everybody’s inbox. Massive thanks as I couldn’t bear a week without producing a newsletter and sharing a recipe with you all.  If you are in a position to donate to future newsletters here is the button. Many thanks. If you donate you do receive 5% off any courses you choose to do in the future. 

Have a great week everyone.

Love Veet


3 Day Foundation Course

Duration 3 Days
Cost $1,086
In this 3 day course, we will cover the fundamentals in vegan cooking and nutrition. The class is hands on and you will immerse yourself in three full days of vegan organic cuisine.

Vegan Chef Training

Duration 6 weeks
Cost $10,413
Gain professional chef skills, get hands on training experience, and work with organic and locally sourced plant-based produce in the biggest growth market in food today: Vegan Cuisine.

VIP Package

In-Person OR Online
Duration NA
Cost $1200
Feel confident with your meal planning and cooking whilst meeting all the dietary requirements you need in order to live a healthy life.


Tags:Moringa Pasta lentils

Share This Post:

Related Posts