Vegetable Lasagne
8
Ingredients
8-10
Servings
50
Minutes
My Vegetable Lasagne is a total crowd pleaser and a great way to get the kids involved in meal prep (they can help assemble the layers of pasta). This recipe packs in a variety of veggies, making it the perfect way to increase your little one’s daily nutrients and vegetable intake. And, it’s a great make-ahead dish that can be reheated for quick weeknight meals for the family.
Ingredients
- 1kg ripe tomatoes, thickly sliced
- 375g packet fresh lasagne sheets
- 500g fresh ricotta (low fat where possible)
- 200g pumpkin, sliced
- 1 bunch silver beet, sliced
- 1 large zucchini, sliced
- 1 egg, beaten
- 125g mozzarella, grated
Method
- To prepare, preheat oven to 200°C and grease the base of a 19cm square ovenproof dish
- Trim the stems from spinach, wash well and squeeze out excess water. Set aside on a paper towel to dry
- Cook the pumpkin and zucchini slices in boiling water for 2 minutes, before draining and setting aside
- Place the ricotta and egg into a bowl and mix together using a fork
- Place a layer of fresh lasagna into the dish, trimming to fit pan. Then, spread with half of the ricotta mixture then top with the spinach and half of the tomato. Then, cover with a second layer of pasta
- Spread remaining ricotta mixture over pasta and follow with a layer of pumpkin and zucchini. Finally, cover with another layer of pasta and top with remaining tomato slices and mozzarella
- Bake for 30 minutes until golden brown and cooked through
Notes / Tips
Age recommendation: for 12 months and above Disclaimer: this recipe contains eggs and dairy. If yourself or your child have allergies or diet restrictions, please consult your healthcare professional for advice.
Nutrition Information
1135kJ / 270cal
energy
15g
protein
8g
fat total
5g
saturated fat
4g
fibre
220mg
sodium
1135kJ / 270cal
energy
15g
protein
8g
fat total
5g
saturated fat
4g
fibre
220mg
sodium
