1. Preheat oven to 375°F.
2. Chop 3 onions and 6 cloves of garlic. Set aside.
3. Cut 500 ml (2 cups) of squash, 2 potatoes and 1 carrot into small cubes of 1 cm x 1 cm. Set aside.
4. In an ovenproof casserole dish, heat 45 ml (3 tbsp) olive oil over medium-high heat and cook 450 g (1 lb) beef bourguignon and 1 chopped onion for 3 minutes. Season with salt and pepper to taste.
5. Add 500 ml (2 cups) diced squash, 2 diced potatoes, 1 diced carrot, 250 ml (1 cup) corn kernels, 2 cloves minced garlic, 1 litre (4 cups) beef broth, 4 bay leaves, salt and pepper to taste. Scrape the bottom of the pan well to release the cooking juices. This is where the adventurous can add 15 ml (1 tbsp) steak spice.
6. Cover and bake for 60 minutes or until beef is tender.
7. Roughly chop a red pepper and set aside.
8. Cut a large sweet potato into 1 cm x 1 cm cubes and set aside.
9. Rinse and drain a can of white beans. Set aside.
10. Cut 450g (1lb) chicken thighs into 2cm x 2cm cubes and set aside. This is where the adventurous can replace the chicken thighs with the same amount of European sausages.
11. In a saucepan, heat 45 ml (3 tbsp) olive oil over medium-high heat and cook the diced chicken, 1 chopped onion, 2 cloves garlic, and chopped bell pepper for 2 minutes. Stir in the diced sweet potato, rinsed and drained beans, 500 ml (2 cups) vegetable broth, and 15 ml (1 tbsp) Dijon mustard. Season with salt and pepper to taste.
12. Cover and cook for 30 minutes over medium heat, stirring occasionally.
13. In a large pot, bring water to a boil. Stir in 9 lasagna noodles and cook for 13 minutes or until al dente. Drain and set aside.
14. Finely chop 250 ml (1 cup) of spinach and set aside.
15. Cut 250 ml (1 cup) of broccoli into small florets and set aside.
16. In a bowl, mix 400 g of ricotta cheese, 30 ml (2 tbsp) of sun-dried tomato pesto and the chopped spinach. Salt and pepper to taste. Set aside. It is at this stage that the adventurous can replace the ricotta cheese with the same quantity of 4% cottage cheese.
17. In 6 individual ovenproof and freezer-safe gratin dishes, divide a third of the sauce. Add ½ lasagna pasta to each dish.
18. Divide half of the ricotta mixture and add ½ lasagna noodles to each dish.
19. Spread another third of the sauce, add the other half of the ricotta mixture and spread the broccoli.
20. Add ½ lasagna noodles to each dish, top with remaining sauce and garnish with 500 ml (2 cups) grated cheese. Refrigerate to use within 4 days or freeze.
21. When ready to eat, place frozen lasagna directly in the oven for 30 to 40 minutes or until cheese is melted and lightly browned. Reduce cooking time for unfrozen lasagna.
22. Grate 500 ml (2 cups) carrots, 375 ml (1 1⁄2 cups) zucchini and 30 ml (2 tbsp) fresh ginger. Set aside.
23. In a deep skillet, heat 30 ml (2 tbsp) butter over medium-high heat and sauté 1 chopped onion for 1 minute.
24. Add 30 ml (2 tbsp) grated fresh ginger and 2 chopped garlic cloves, then cook for another minute.
25. Add 500 ml (2 cups) grated carrots, 500 ml (2 cups) vegetable broth, 300 g (¾ lb) plain silken tofu and 500 ml (2 cups) coconut milk and simmer over medium-high heat for 10 minutes or until carrots are tender. Season with salt and pepper to taste.
26. Blend until smooth. Pour into freezer-to-microwave containers. This is where the adventurous can add 250 ml (1 cup) of mangoes and adjust the texture with vegetable broth.
27. Chop 125 ml (½ cup) of fresh dates and set aside.
28. In a bowl, mix 500 ml (2 cups) of flour and 5 ml (1 tsp) of baking powder.
29. In a separate bowl, combine 125 mL (½ cup) applesauce, 60 mL (¼ cup) canola oil, 375 mL (1 1⁄2 cups) grated zucchini, 2 eggs and 60 mL (¼ cup) hemp seeds. Pour over the flour mixture. Using a wooden spoon, gently mix until smooth. This is where adventurous types can substitute the hemp seeds with the same amount of ground chia seeds.
30. Add 125 ml (½ cup) chopped dates and 60 ml (¼ cup) dark chocolate chips, then mix again.
31. Pour into a non-stick muffin pan, place in the center of the oven and bake for 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
32. In a food processor, place 300 g (¾ lb) silken tofu, 1 egg, 30 ml (2 tbsp) canola oil, 5 ml (1 tsp) vanilla extract and 180 ml (¾ cup) brown sugar. Blend until smooth. This is where the adventurous can add 5 ml (1 tsp) ground cardamom.
33. Place this mixture in a bowl and stir in 125 ml (½ cup) chocolate chips, 375 ml (1 1⁄2 cups) rolled oats, 180 ml (¾ cup) all-purpose flour and 3 ml (½ tsp) baking soda. Mix with a spoon.
34. On a non-stick cookie sheet, drop the dough in 15 ml (1 tbsp) portions, leaving at least 2 cm of space between each cookie.
35. Lightly mash with a fork. Cook for 15 minutes.
