Lasagne is such a good family dish. Every time I eat it it I think of a big Italian family sitting down for a feast.
This lasagne isn’t as naughty as most other versions and is packed with loads of hidden vegetables.
It’s also perfect for freezing in individual portions to make for quick lunch/dinners during the week.
In addition to lamb, spinach and kale are fantastic sources of iron, which is needed by growing little bodies. Per calorie, kale contains more iron than beef.
I knew Molly had definitely inherited a fair bit of my personality when at just five-months-old she happily sucked away on a lamb cutlet like it was the best thing since sliced bread (if you click through to see this recipe you’ll also be treated to the cuteness that is a video of Molly eating a lamb cutlet at just 5-months-old with no teeth).
At just over eight-months-old now, not much has changed and Molly loves anytime we have lamb for dinner. This is a jazzed up version of the humble lamb cutlet. The thyme and orange go so well together and it gives the meat a nice sweetness.