Veggie Loaded Lasagne

Who doesn’t love a lasagne right? We absolutely do, however it is not the healthiest of meals! loaded with cheese, pasta, béchamel sauce its filling (and delicious) but not providing our bodies with a lot of nutrients.

Ive created a DELICIOUS alternative, that is so family friendly – as it still incorporates the flavour and texture of a good lasagne! A perfect meal for fussy kids who don’t like to eat veggies!

This meal would be appropriate for BLW from 1 year old – however you could give younger babies the veggie loaded mince and pumpkin!

Veggie Loaded Lasagne

GF | RSF | EF

• Baking Tray
• Large saucepan
• Blender or Food Processor
• Large baking dish
• Alfoil

• 500g organic beef mince
• 1 packet lasagne sheets ((I used fresh gluten free))
• 1 butternut pumpkin (roughly chopped into 1 inch chunks)
• 1/4 cup pesto ((try find one without nasty oils and preservatives! or make your own!))
• 125ml almond milk ((or milk of your choice))
• 2 zucchinis very thinly sliced with mandolin or use potato peeler to peel slices
• 2 handfuls mushrooms chopped small
• 1 onion diced
• 2 cloves garlic diced
• 1 bunch basil
• 2 bay leaves
• 2 carrots diced
• 2 celery sticks diced
• 1 tsp Italian herbs
• 20 cherry tomatoes ((or use x2 tins diced tomatoes))
• 1 tin diced tomatoes ((use 2 if not using cherry tomatoes))
• 1 tbsp tomato paste
• 1 cup bone broth ((just use water if you dont have any))
• 1 packet parmesan cheese
• 500g ricotta
• 2 handfuls of cheddar cheese grated
• 1 packet baby spinach
• Olive oil for drizzling
• Salt and pepper

1. Place chopped pumpkin on a baking tray, drizzle with olive oil and pop in oven (180degrees) until nice and caramelised (about 40 minutes) – once cooked remove from oven.

2. If using cherry tomatoes place them in a baking tray and drizzle with olive oil and place in same oven for same amount of time until blistered

3. Heat a large saucepan on medium heat and add a drizzle of olive or coconut oil, the Italian spices, chopped onion, garlic, celery and carrots and allow to soften and colour (about 5 minutes) stirring often. 

4. Add the mince and stir until browned – break the mince up with the spoon as you go

5. Add the mushrooms and stir

6. Add the blistered cherry tomatoes and 1 tin diced tomatoes (or 2 tines diced tomatoes) and the tomato paste and bone broth (use water if no broth).

   pick the leaves of your bunch of basil and set aside, then finely chop the stems of the basil and add to the mince mixture, as well as the bayleaves. 

7. Bring mince to the boil, then reduce to simmer and leave for about 30-40 minutes stirring occasionally. Leave the lid off so the liquid reduces and the mixture thickens.

8. Meanwhile, remove the pumpkin from the oven and remove & discard the skin. Place the pumpkin, pesto and almond milk in blender or food processor and blitz until smooth and like a thick sauce – use more milk if needed.

9. Once the mince is cooked add your fresh basil leaves to the mixture (if they are big chop them up a bit) – reserve a few to garnish the top of your lasagne.

10. In a large baking dish (about 30cm x 15-20cm) place a third of your mince mixture, top with lasagne sheets, then top with 1/3 of pumpkin sauce and a layer of peeled zucchini, then 1/3 of the baby spinach, and 1/3 parmesan cheese.

11. Then top with pasta sheets, mince, then repeat the process until all ingredients are finished. You will end up with about 3 layers. 

12. Finish the final layer with a layer of pasta sheets

13. Pop your ricotta in a blender or food processor with about 1/4 cup water and blitz until smooth

14. Top your lasagne with the ricotta

15. Add the grated cheese on top, and top with basil leaves and a good drizzle of olive oil

16. Cover with alfoil

17. Place into the oven (180 degrees) for 40 minutes. after 40 minutes discard the alfoil and allow the top to brown for a further 20 minutes

18. ENJOY