Our Kid-Friendly Vegetable Lasagne Recipe
by Mona Fe on Jun 30, 2021
Meet your new Favourite Kid-Friendly Vegetable Lasagne Recipe
We all know the struggle to get our tiny humans to eat their daily dose of veg. It usually involves kicking, screaming and a not-so-gentle reminder that anything green apparently is the embodiment of evil.
So when we came across this next-level-tasty take on a family staple here at We Might Be Tiny HQ we simply had to share it with you.
Since then it’s become our favourite kid-friendly vegetable lasagne recipe. Our kids love it and we’re pretty sure you’ll love it too!
It contains all the goodness of fresh vegetables and delivers a genuine flavour explosion. One that even the smallest humans can’t resist.
This recipe makes enough for 8 Snackies and is the perfect nutritious dinner option for playdates. Or make a bigger batch and freeze it in portions for those lazy evenings where you can’t be asked to cook for the whole family but still want your munchkin to eat like royalty.
The biggest benefit of serving this kid-friendly vegetable lasagne up in a Snackie?
Your tiny human will love the fun bear, cat or bunny characters. And you’ll love simply popping it in the dishwasher once dinner’s over. Because all We Might Be Tiny silicone products are dishwasher, oven and microwave safe. Genius, right?
Makes 8 Snackies (plus leftovers)
- 1 tbsp olive oil
- 30 (approximately 750 g) mushrooms
- 1onion, finely diced
- 2 cloves garlic, finely diced
- 2 large carrots, roughly chopped
- 1 red capsicum, roughly chopped
- 1 medium sized sweet potato
- 680 g (1 bottle) passata
- 2 tsp stock concentrate salt and pepper to taste
- 250 g lasagne sheets
- 90 g (1 cup) cheddar cheese, grated
MethodPreheat oven to 180 C.
Clean mushrooms with a damp paper towel. In batches of 8-10 mushrooms, pulse for a few seconds in a food processor until a minced beef -like consistency is achieved. Set aside.
In a large pan heat olive oil and saute the onions and garlicfor 4-5 minutes until soft.
Add mushrooms and cook for 5-6 minutes until mushrooms have reduced in size.
Pour in the tomato passata and remaining vegetables, stir to combine then bring to the boil. Reduce heat and allow to simmer for 5-6 minutes.
Taste and season with salt and pepper as required. Blend into a sauce with a handheld mixer. Set aside.
To construct lasagne, in a lightly greased baking dish, layer Bolognese sauce, and lasagne sheets (making sure the lasagne sheets are totally covered).
Repeat layers, finishing with white sauce. Sprinkle over cheddar cheese.
Bake in the oven for 30 minutes until golden brown and serve in your favourite Snackie.