Cheat’s Veggie Lasagne
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
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!
|garlic clove, crushed or finely grated
|carrot, peeled and coarsely grated
|1 or 2 (about 300g)
|sweet potatoes, coarsely grated
|2 x 400g
|tins chopped tomatoes
|pre-cooked lentils e.g. puy or green lentils
|cottage cheese or dairy-free alternative
|grated mozzarella, plus 40g for sprinkling on top (or dairy-free alt)
|packet of fresh lasagne sheets (dried work too, but might take a little longer to cook)
|steamed green or a simple salad, to serve
You will need: a 20 x 30cm overproof dish or tin.
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.