Did you know that lentils contain the third-highest amount of protein of any legume – just after hemp seeds and soybeans? According to historical records, lentils have been cultivated for thousands of years and continue to be a staple in plant-based diets today. They are commonly eaten as an alternative to animal products not only because they’re protein-rich, but also because they contain essential nutrients like iron, folate, and B vitamins – many of which are found in meat. On top of that, lentils are packed with dietary fibre, which supports gut health, balances blood sugar and keeps you feeling fuller for longer.

We’ve found a delicious vegan lentil lasange for cancer patients, designed with both nourishment and comfort in mind. For those going through cancer treatment, nutrition is key, but it can also be challenging. Digestive sensitivity, changes in taste and fatigue can all make eating well a struggle.

This Pumpkin and Spinach Lentil Lasagne recipe is easy to digest, deeply satisfying and full of immune-supportive ingredients. The lentils provide plant-based protein and iron, the spinach delivers a hit of folate and antioxidants, and the pumpkin offers beta-carotene, which the body converts into vitamin A. This is essential for immune function and tissue repair.

Whether you’re currently in treatment, recovery, or supporting a loved one, this vegan lentil lasagne for cancer patients is a wholesome way to bring warmth and healing to the table.

Prepping Your Lentils

Lentils are budget-friendly and one of the most nutritious legumes, high in minerals and help to assimilate protein and iron absorption. But they can upset your tummy and cause flatulence if not prepared correctly. The most important tip for lentils is to soak them. The longer they soak, the easier they are to digest. We suggest 24-48 hours.

Soak in a jar with room temperature, filtered water. Drain and rinse thoroughly before adding to recipes.

Ingredients:

• 1 tbsp olive oil
• 1 small brown onion, diced
•  2 garlic cloves, crushed
•  500g pumpkin, cut into 1cm cubes
•  800g red lentils, presoaked, drained & rinsed
•  ½ cup water or vegetable stock
•  600g bottle of organic passata
•  500g tofu ricotta
•  Pack of gluten-free lasagne sheets
•  2 cups loosely packed baby spinach

Tofu Ricotta:

•  1 block of firm tofu, drained
•  Juice of 1 lemon
•  4 tbsp nutritional yeast
•  ½ cup of fresh basil leaves
•  1 tbsp dried oregano
•  Salt and pepper, to taste
•  2 tbsp olive oil

Method:

1.  Preheat oven 350℉ (180℃). Grease a 26cm x 20cm x 6cm baking dish.
2.  Heat the oil in a large saucepan over medium heat.
3.  Cook the onion until soft and lightly golden. Add the garlic and cook for 1 min.
4.  Add pumpkin, lentils and stock.
5.  Reserve 1 cup of the passata and stir the remaining passata into the pumpkin & lentil mixture. Cover and bring to the boil. Reduce heat slightly and cook, covered, for 20 mins or until the pumpkin is tender and the mixture is thick.
6.  Meanwhile, make the tofu ricotta. Add all ricotta ingredients to a food processor or blender and pulse to combine, scraping down sides as needed.
7.  Line the base of the prepared dish with a layer of lasagne sheets. Spread over some of the pumpkin & lentil mixture, then top with another layer of lasagne sheets. Spread with the ricotta mixture. Top with spinach, then cover with another layer of lasagne sheets.
8.  Continue layering being sure to save some of the ricotta mixture for the top.
9.  Spread over the reserved passata to cover completely and top with the remaining ricotta.
10.  Bake for 30-45 mins or until golden and cooked through. Serve with seasonal greens.

We hope you enjoy preparing and eating this vegan lentil lasagne, ideal for cancer patients.

Let us know how you get on!

For further nutritional guidance, support and healthy eating advice, take a look at our Events page to view and book onto any of our upcoming wellbeing workshops. We regularly welcome Emmie at Hummingbird Naturopath to host sessions on holistic health, nutrition and wellbeing.