Cheat’s Veggie Lasagne

by Charlotte Stirling-Reed from How to Feed Your Family

Packed with plenty of veggies and protein-packed lentils, this easy cheat's veggie lasagne from Charlotte Stirling-Reed is a filling meal for the whole family.

From the book

How to Feed Your Family

Charlotte Stirling-Reed

How to Feed Your Family

Delicious, balanced recipes the whole family will enjoy.

Tips for reducing food waste, cooking on a budget, and menu planning.

From easy breakfasts and speedy suppers to healthy desserts and snacks.

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Introduction

I love a lasagne, but also find myself not cooking them often because they can take quite a long time. So, I wanted to create a lasagne recipe that was super easy. There is no pre-cooking of individual elements first, and no bechamel, which saves lots of time. If you can grate the vegetables in a food processor it’s even quicker, as this is the only thing that takes a while. It’s really tasty and has been such a hit with my whole family. You can swap the lasagne sheets for layers of pasta, and I’ve tried it with both fresh and dried lasagne and it works well. This recipe makes loads so you’re bound to have leftovers!

Ingredients

1	garlic clove, crushed or finely grated
2	carrot, peeled and coarsely grated
1 or 2 (about 300g)	sweet potatoes, coarsely grated
2 x 400g	tins chopped tomatoes
1 tbsp	dried oregano
250g	pre-cooked lentils e.g. puy or green lentils
600g	cottage cheese or dairy-free alternative
150g	grated mozzarella, plus 40g for sprinkling on top (or dairy-free alt)
200g	packet of fresh lasagne sheets (dried work too, but might take a little longer to cook)
	steamed green or a simple salad, to serve

Essential kit

You will need: a 20 x 30cm overproof dish or tin.

Method

Prep time: 20 minutes
Cook time: 30-40 minutes

Preheat the oven to 200°C/180°C fan.

Grate the vegetables (garlic, carrots, sweet potato) into a large bowl. Squeeze out any excess liquid. by wrapping the grated veg in a paper towel and pressing firmly. Then add back into the bowl and tip in the tinned tomatoes, dried oregano and lentils. Give it a good mix and pop to one side.

In another bowl, mix the cottage cheese and 150g of the grated mozzarella.

Spoon a third of the tomato and lentil mix into an ovenproof dish or tin (about 20 x 30cm), then lay down the lasagne sheets. Top with 4 heaped tablespoons (about a third) of the cottage cheese mix, spreading it right to the sides, then add another third of the tomato and lentil mix, then more lasagne sheets and another third of the creamy mix. Finish with a third layer of lasagne sheets and the remaining creamy mix, and a little extra cheese for the top.

Bake in the oven for 30-40 minutes or until golden and bubbling. Serve with steamed greens or a simple salad.

For babies and young children: Babies who are still experimenting with solid foods may need this to be lightly blended. Or you could roll up the lasagne sheets and give the sauce a blend. Older babies will probably be happy to play with and dissect this a little, and eat some with their hands and some off a spoon. Let them explore.

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Latest ebook deal

How to Feed Your Family

Charlotte Stirling Reed brings her trademark approach of practical support and nurturing advice to help you manage the often-challenging task of feeding the whole family. After the initial weaning stage, it can be all too easy to fall back into old patterns, and if you’re feeding a baby alongside older children, it’s sometimes hard to know where to begin. Helping your whole family to eat well and follow a healthy diet can seem unachievable, especially when you consider that many of us are juggling work lives, food budgets, family schedules and routines, and different food preferences.

Available to download for 99p for a limited time. UK customers only.