Therese Elgquist

Hi there.

Welcome to my website. On my blog I share my best healthy, plant based and delicious recipes, and thoughts on a healthy lifestyle. I hope to inspire you to explore the wonderful world of plant based food and all that comes with it. In my portfolio you can find some of my work as a freelance food stylist. Hope you have a nice stay!



Rolled veggie lasagna with a mushroom and lentil mince + Spinach pesto

Rolled veggie lasagna with a mushroom and lentil mince + Spinach pesto

An all-in-one-dish packed with flavour, lots of different textures, nutrition - and pure plant based food love! I top this kind-of-lasagna-thing with an easily and quickly mixed spinach pesto - which is truly irresistible! For my veggie slices I use a mix of courgette and aubergines - but you can mix and match (e.g. only use courgettes or only use aubergines) however you want, just make sure to have enough to roll up all the yummy veggie mince!

Also, make it your own thing and use other herbs instead or basil if you have any other at home, use seeds instead of walnuts if you're allergic etcetera! 


Rolled veggie lasagna with a mushroom and lentil mince

Serves 4



2 dl beluga lentils, uncooked (about 6 dl pre cooked)

400 g mushrooms

2 handfuls of fresh basil

2 medium courgettes 

2 medium aubergines

500 g crushed tomatoes

1 tbsp unfiltered apple cider vinegar 

2 garlic cloves, finely chopped

1 tbsp dired oregano

230 g pre cooked gigant white beans

2 tbsp cold pressed olive oil

1 handful of walnut kernels, chopped

1 tbsp nutritional yeast * (optional, gives a delicious cheesy and nutty flavour to the whole thing)


Spinach pesto

2 big handfuls of organic baby spinach

1 big handful of fresh basil

1 big handful of walnut kernels, preferably toasted to add an even nuttier taste to the pesto

1 small garlic clove

1 tbsp nutritional yeast (optional, gives a delicious cheesy and nutty flavour to the whole thing)

a squeeze of organic lemon + zest from 1 lemon

1/2 dl /0.2 US cups cold pressed olive oil

unrefined salt and freshly ground black pepper



Fresh basil


How to

Cook the lentils according to instructions on the packaging. Wash the mushrooms.  Mix lentils, mushrooms, basil and 1 tbsp olive oil until veggie a mince. Add a pinch of salt and pepper.

Wash and slice the courgettes and aubergines very thinly lengthwise. Put slices on a big tray, salt them lightly and let sit for about 15 minutes to allow any bitter juice to drain from the aubergine - and to make the slices easier to roll. Dry the slices with kitchen paper.

Pour the crushed tomatoes in to a oven proof dish - preferably a cast iron one as that helps increase the absorption of iron from the food (to be more specific - from the cast iron dish itself). Add vinegar, garlic, oregano and white beans. Stir to combine.

Pre heat the oven to 150 degrees Celsius/300 degrees Fahrenheit. Take a courgette or aubergine slice. Put a spoon of the mushroom and lentil mince in one end and make a roll. Put the roll in the crushed tomato blend. Continue to fill the whole oven dish. Drizzle with olive oil, sprinkle with walnuts and nutritional yeast. Put the dish in the oven for 15-20 minutes, until the whole thing looks slightly golden.

Meanwhile - mix all the ingredients for the pesto until your preferred pesto texture. I like mine to be kind of crunchy! Salt and pepper to taste.

Top the lasagna with BIG dollops of spinach pesto and fresh basil. 



Ps. Watch my stories - under "highlighted stories"/Recipes - for a Cook-along guide on this recipe! 


Photo retouch by excellent Sofia Törnqvist


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