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.
Tomatoes are also rich in vitamin C which is needed to help absorb all that iron from the kale, spinach and lamb. They are also high in lycopen, which is a powerful antioxidant.
This recipe normally gives me 10 generous adult-sized servings.
* 500g lamb mince
* Fresh lasagne sheets
* 1 teaspoon garlic
* 250g mushrooms
* 1 medium carrot
* 2 medium zucchinis
* 1 brown onion
* 3 tablespoons no-added-salt tomato paste
* 1/2 jar (350g) passata
* 1 400g can of diced tomatoes
* 70-80g kale or baby spinach
* 1/4 cup shredded parmesan or grated low-salt cheddar cheese
* 1 teaspoon extra virgin olive oil
* 2 tablespoons cornflour
* 2 cups milk
* 1 cup low salt mozzarella cheese or low-salt cheddar cheese
1. Pre-heat oven to 180C.
2. Wash carrot, zucchini, and mushrooms.
3. Peel onion.
4. If you have a food processor with slicing/grating attachments use the smallest grater attachment and throw one zucchini, the carrot, onion and mushrooms in the food processor to prepare as shown below. Alternatively, you can grate the carrot and one of the zucchinis and finely chop the mushrooms and onion.
5. Heat the olive oil in a large pan on medium heat and brown the mince.
6. Once mince is browned, add the prepared vegetables and cook for several minutes until they begin to soften.
7. Stir through tomato paste.
8. Add the canned tomatoes and passata.
9. Turn heat to low and simmer with the lid off to thicken until it looks similar to the below mixture.
10. Rinse kale/spinach leaves if required and thinly slice.
11. Slice the second zucchini lengthways into 5mm strips.
12. Place cornflour into a small saucepan and add a small amount of the milk. Mix carefully to form a thick paste.
13. Add remaining milk to the saucepan and place over the stove on high heat. Use a whisk to continuously stir the milk mixture.
14. When the milk begins to thicken, remove from the heat and whisk through cheese. It should be a custard-like consistency.
15. Use a large casserole dish to assemble the lasagne and start by spreading a small scoop of the meat mixture in the dish and placing the first lasagne sheet on top.
16. Make three meat and lasagne layers finishing with a layer of meat.
17. Place the sliced zucchini on top of the meat.
18. Scatter the kale/baby spinach on top of the zucchini.
19. Evenly pour the cheese sauce on top of the kale/baby spinach and sprinkle parmesan/cheddar cheese on top.
20. Bake in pre-heated oven for 35-40 minutes or until the top is golden brown.
Like this recipe? Check out more healthy family-friendly recipes by Good Baby Kitchen.
* I generally cut this up into small pieces for molly and let her grab it off the high chair tray. You could also place a small amount into a food processor or mix with a stick blender to make a smushy puree.
* This is great served to the adults with just a side salad. I generally cut up cucumber sticks and halved cherry tomatoes to give to molly with this lasagne.
* Using a food processor to chop all the vegetables makes this dish so much quicker and easier to whip up.
* This freezes really well.
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