Vegetable Lasagna

2012-05-27
  • Servings : 12
  • Prep Time : 20m
  • Cook Time : 60m
  • Ready In : 1:20 h

This lasagna is perfect for Harry (now 11 months)  to pick up himself and eat (and make a lovely mess) or for me to mash and spoon in. Henry and I both also loved it, so make a nice big batch for you and freeze some little finger portions for your baby. It does take slightly longer to prep than my other recipes, but I promise it will be worth it.

Oh, if you want this to be a meat lasagna, add some cooked mince instead of lentils.

Tips: Layer the lasagna however you like, just make sure the pasta layers are completely covered in sauce both sides so they don’t dry out, and finish with white sauce. You might like to gently steam the sliced veggies before using them to pre soften, but if you slice thinly enough they will be fine. 

Nutrition Note: High in protein and fibre, lentils give this lasagne a healthy, hearty boost.

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Ingredients

  • (Filling)
  • 1 large zucchini, thinly sliced lengthways
  • ½ sweet potato, thinly sliced lengthways
  • 1 large carrot, thinly sliced lengthways
  • 1 potato, thinly sliced (as if you were doing potato bake)
  • 1 pkt fresh or frozen lasagne sheets
  • ½ cup grated cheese, to sprinkle on top
  • (Tomato Sauce)
  • 1 tbs olive oil
  • ½ cup tin lentils
  • 1 medium brown onion
  • 1 red capsicum
  • 1 clove garlic
  • 410g can tomatoes
  • 1 cup chicken stock
  • 1 tbs tomato paste
  • 2 tbs chopped fresh basil
  • 1 tbs sugar (optional)
  • Salt and pepper to season (optional)
  • (White Sauce)
  • 2 tablespoons butter
  • 3 tablespoons plain flour
  • 1 cup milk
  • 2 tbs grated cheese
  • 1 cup ricotta
  • ¼ cup chopped frozen spinach (optional)

Method

Step 1

(Tomato sauce) Simmer tomato sauce ingredients gently for about 30 minutes or until sauce has reduced. Add the lentils with 5 minutes remaining  -

Step 2

(White sauce) Melt butter in a large saucepan. Then stir in the flour to make a paste, and add the milk. Whisk until this mixture begins to thicken. Add the cheese and ricotta. Stir through the spinach. Remove from heat, and set aside -

Step 3

(Stacking) Preheat the oven to 180. Spread a little tomato sauce on the bottom of a baking dish, and then cover with a sheet of pasta. Spread the tomato mixture generously on top, then a layer of vegetable i.e. carrot. Spread a cheese sauce layer then another sheet of pasta. Continue to layer in this way until you have used one layer of each vegetable. Finally, spread a tomato sauce layer, then the potao, then final cheese sauce layer. Sprinkle with extra grated cheese -

Step 4

Cook in the oven for around 45 minutes or until veggies and pasta are soft -

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Recipe Comments

  1. posted by Lisa Lewis on February 23, 2014

    Looks delicious. Can this be frozen? Thanks x

      Reply
    • posted by Allie on February 25, 2014

      Yes it can be :)

        Reply
  2. posted by Julia on February 23, 2014

    Tried this tonight. Yummy!

      Reply
  3. posted by Louise on February 25, 2014

    Looks yum, do you dice the red cap & onion really finely for the tomato sauce? Thanks

      Reply
    • posted by Allie on February 25, 2014

      Hi Louise, you do dice finely, some even prefer to puree the sauce at the end depending on the fussiness of the kids – it’s a great place to hide lots of goodness! Ax

        Reply
  4. posted by Emma on May 18, 2014

    This recipe looks delish! What size dish do you usually make it in?

      Reply
    • posted by Allie on October 23, 2014

      I usually use a square 18 x 18 tin or a loaf tin :) A x

        Reply
  5. posted by Helen on March 22, 2015

    Could this be served cold? I was thinking this would be nice for school lunches

      Reply
    • posted by Allie on May 20, 2015

      Yes if stored correctly with appropriate cold packs etc. Ax

        Reply
  6. posted by Helen zahra on March 22, 2015

    Hi love all your recipes! Was wandering if u can use dried lasagne sheets for this recipe? Thanks!

      Reply

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