Hidden Veggie Lasagne Recipe
Updated: Jan 7
Getting young kids to eat and enjoy veggies is an endless struggle for many parents. Lasagne is a great way to sneak some vegetables past the picky eaters!
Many vegetables have nutrients that boost immunity, and can even keep illnesses like the common cold and flu at bay. We all know when one of the kids get sick, it’s not long until the whole family follows so immunity boosting properties are just one more reason to pack in the veggies. At Dragonfly’s Early Learning, we are always on the lookout for fun, veggie-packed recipes to put our garden produce to good use.
"Veggie Lasagna Recipe"
2 tablespoons olive oil
1 brown onion 130 g
2 small carrots 100 g
2 cloves garlic
500 g beef mince
1.5 litre Passata (tomato purée)
60 g spinach (approx. half 1 washed bag)
200 g mushrooms
180 g red lentils
1-2 cups water
1/2 head cauliflower (600 g)
3 tablespoons olive oil
60 g flour
2.5 cups milk
2 cups grated cheese (200 g)
500 g dry instant lasagne sheets
Finely dice onion, carrot, and garlic and sauté in oil until soft.
Add mince and cook until brown.
While the mince is cooking, put the passata, spinach and mushrooms in a blender, blend and set aside.
Once mince has browned add all the passata mix.
Rinse the lentils and add to the pan.
Simmer uncovered for 20 mins.
While the sauce is simmering, roughly chop the cauliflower, steam until tender then purée.
For the béchamel sauce, heat the oil in a saucepan, add the flour and cook for 2 mins.
Gradually add milk and mix continuously. You will end up with a smooth thick sauce. Add the grated cheese. Once melted through, stir in the cauliflower purée.
Layer the meat sauce, white sauce and lasagna. Start with a single layer of meat sauce. Top with pasta. Then a single layer of white sauce, top with pasta again, and repeat.
Sprinkle the top layer with a little extra cheese.
Bake for 30 mins in the oven at 180°C.