If there’s one veg laden meal I can guarantee the children will eat, it’s this one.
Our son is a ‘healthy eater’ in training. Living in this family he’s going to have to eventually get used to the idea that all meals are not made up of sausages or pasta and pesto.
Fortunately, I never have any arguments when it comes to this 7 veg vegan lasagne. In fact, at four years old, he is already doing a good job of helping me make it.
Here’s the recipe:
I’m lazy when it comes to making the Ragu. Partly because it’s quicker this way and partly because no lumps means no complaints.
Blend together 1 large onion, 4 cloves of garlic, 1 medium carrot, 1/2 a red pepper and two tins of tomatoes. Place blended veg into a saucepan add a cup of red lentils, 1/2 a veg stock cube and a little more water and cook over medium heat for 20 minutes, or until the lentils are completely cooked. If you want to add more flavour, squeeze in 1 tbsp of tomato puree and another of vegan pesto or chopped basil. Once the lentils are cooked, set aside.
For the white sauce, chop a medium cauliflower in to smaller florets. Boil in water for 10 minutes until soft. Blend the cauliflower with a little of the cooking water, 1/2 a vegetable stock cube, and some salt and pepper to taste. You can add a little vegan cheese if you want it more creamy.
Now simply layer the red and white sauce together with lasagne noodles. We use gluten free ones as we’re GF at home. As we’re not vegan, I will sometimes add a grating of cheese on the top which turns deliciously crispy and brown in the oven.
Bake for 40 minutes on 180C until cooked through. Serve with a green salad. Totally delicious, and has fooled many cheese eaters.
Do you have a healthy vegetable laden meal you can guarantee the children will eat?