Veggie Lasagna created by Luana Marchi. (Gluten Free & Vegan friendly)

Are you the sort of person who says they couldn't live without bacon? Or the kind who simply can't imagine having to eat nut roast instead of your usual roast chicken? We thought we'd look into how giving up meat for just one day per week could be beneficial.

We're not asking you to give up meat forever, just one day a week. Of course you might think that one day a week won't make a difference, but every little bit helps.

Here's what we found that might be enough to make vegetarian life look a whole lot more appealing. For at least one day a week anyway...

"50g of processed meat a day (one sausage or less than a couple of slices of bacon) increases the chance of developing bowel cancer by 18%".
"It would reduce CO2 emissions to drive around the world 2,438 times".
"Save 885 million calories...And 48 tonnes of Sat Fat".
"Reduce water usage by 13 million tonnes - say 5,000 Olympic swimming pools".

So, we're helping you do your bit by serving up Luana's nutrient rich Lasanga - it's much more sustainable. And you're bound to feel good about yourself by doing it. Especially on Meat Free Monday!

What you'll need:

•1 medium eggplant

•2 Zucchini's

•1 jar of organic tomato pasta sauce

•1 cup mushroom sliced

•1 tbsp olive oil

•1 tsp smoked paprika

•1 tsp dried oregano or herb of your choice

•¼ cup fresh parsley chopped

Vegan Ricotta:

•2 cup Brazil nuts soaked for 3 hours (or any nut of your choice)

•2 cups spinach

•1 fresh basil bunch

•1 lemon juice

•2 tbsp Nutritional yeast (optional)

•1 garlic clove optional

•2  tbsp olive oil

•¼ cup water

•Salt and pepper to taste.

Let's get cooking:

•Preheat the oven to 180C.

•Thinly slice the eggplant and zucchini and place in a bowl with boiling water soaking for 10 minutes.

•In a pan on medium heat stir fry the mushroom with olive oil until golden.

•Add the tomato paste, paprika, salt and pepper and cook for 5-10 minutes until boil. Reserve.

•Meanwhile add the ricotta ingredients into a food processor and mix to combine.

•Pour 5-6 tbsp of the marinara sauce into a baking dish and line with sliced eggplant.

•Scoop spoonfuls of ricotta over the eggplant and spread into a thin layer.

•Add a layer of sliced Zucchini and spread on a layer of marinara sauce. Continue until all vegetables and filling are used up.

•Sprinkle on fresh parsley and Nutritional yeast or parmesan cheese if your not dairy free.

•Bake for  45-55 minutes. Let it cool for 10 minutes before serving.

•Enjoy!

For more delicious and nutritious meals...

It's all on the blog.

#WodUp #MakeYourImpact #EcoIsGo