Lasagne is one of the first meals I ever made by myself in my Mum’s kitchen. It was such a huge deal and I made a colossal mess – she was very proud, but the clean up she did not enjoy. I’ve made lasagne regularly for Logan and Kaia, but every time they complain that there’s too much pasta in their mouths – I don’t get it either.

A few weeks ago I had a craving for lasagne and was determined that they would eat it.  So I came up with this veg packed lasagne recipe, using their favourite veggie red & white sauce hoping it would get them to eat it. IT WORKED! They absolutely devoured it.

Lasagne always takes a while to prep, this veg packed version is a labour of love, but totally worth it. Allow around 1.5hrs for prep and cooking. This recipe is suitable for the entire family including weaning babies. Makes a large lasagne, which can be frozen for later.

INGREDIENTS

700g of mince

1-2 packs of lasagne sheets

For the red sauce:

2 tins of chopped tomatoes

5 cloves of garlic, roughly chopped

1 large white onion, roughly diced

1 red and 1 green pepper, washed and roughly diced

2 stalks of celery, washed and roughly chopped

3 carrots, washed and roughly chopped

1 aubergine, washed and roughly chopped

200g of spinach, washed

2tbsp of tomato puree

Oil (rapeseed or olive)

2 tbsp of Italian herb seasoning

1 large handful of fresh basil roughly torn

Salt and pepper (optional)

For the white sauce:

1 butternut squash, peeled, insides scooped out, washed and cubed

Oil (rapeseed or olive)

100g plain flour

1.5 pints of milk (can be substituted for a non dairy alternative)

25g of butter

200g of grated cheddar cheese (can be substituted for a non dairy alternative)

25g of Parmesan cheese, grated (can be substituted for a non dairy alternative)

Good sprinkle of nutmeg

For the top/layers

1 ball of mozzarella roughly torn (can be substituted for a non dairy alternative)

100g of grated cheddar cheese

1 large handful of fresh basil, left whole

METHOD

Preheat oven to 180c. In an oven proof dish add half the garlic & Italian herb seasoning. Add the onion, red & green peppers, carrots, celery and aubergine. Drizzle with oil and mix well. Pop in the oven for 20mins or until the veggies are cooked. Mix half way through.

In a different oven proof dish add the butternut squash, drizzle with oil and bake for 20mins or until cooked. Mix half way through.

In a large pan with a lid, heat a small amount of oil and fry the mince until browned. Take out and place on a dish. In the same pan add the tins of tomatoes, using a tin add two tins of water. Add the tomato puree, the remaining garlic, Italian herb seasoning, basil, salt & pepper (if you wish) and spinach. Bring to a gentle boil, cover then simmer for 5mins. Take off the heat and remove lid.

When the veggies for the red sauce are cooked (leave oven on), add them to the tomato sauce. Add more water if needed. Using a hand blender blitz until smooth. Check for seasoning and add salt or pepper to taste. Add the mince and stir. Set aside.

When cooked, blitz the butternut squash in a blender with a splash of water until smooth.

In a pan add the butter and gently melt over a low heat. Add the flour and whisk until combined, gradually add the milk, whisking continuously until smooth and beginning to thicken. Add more milk/flour if needed. Add the nutmeg, cheddar, parmesan and butternut squash, mix well.

In a lasagne dish, spoon in the red sauce, sprinkle with basil and top with lasagne sheets. Cover with white sauce. Repeat until both sauces are finished. 

Cover the top of the lasagne with cheddar, mozzarella and basil.

Bake in the oven at 180c for 30-40mins or until pasta is cooked, the sauce is bubbling and the cheese is melted.

Allow to cool. Serve with garlic bread and salad.

Eat. Enjoy.

If you like this recipe, why not try this hidden veg creamy pasta sauce?