One-Pot Vegetarian Lasagne 

This delicious 25-minute one-pot vegetarian lasagne could not be easier to make! So full of flavour, this dish is bound to please even the fussiest of eaters. It’s the perfect meat-free dinner option that doubles up as a food flask filler for school lunches the next day.

Tip: Make extra of the lasagne sauce, portion into our portion pots and freeze for up to 3 months. This sauce is super versatile and can be used for other pasta dishes, stews or just enjoyed on its own!  

Makes: 4 x Adults 
Cook Time: 25 minutes

Ingredients

1 tbsp olive oil 
1 onion, finely chopped
1 carrot, grated
1 courgette, grated
1 tbsp minced garlic 
2 tbsp tomato puree 
400g (14 oz) tinned green or brown lentils 
700g (25 oz) passata 
250ml (1 cup) low salt vegetable stock 
150g (5 ¼ oz) uncooked lasagne sheets
1 tsp oregano
1 tsp chilli flakes 
Fresh basil, chopped
100g Cheddar cheese, grated, for topping
Salt* and pepper, to taste

*Omit salt for baby

Method

1. Heat the olive oil in a medium-sized pot over medium-high heat. Add the onion and garlic and cook for 3 minutes or until the onion is translucent. Then add the tomato puree, carrot and courgette and cook for a further 3-4 minutes. 
2. Once the grated carrot and courgette are softened, add the lentils, passata, vegetable stock, oregano, chilli flakes and salt and pepper, if using. Cook for 2-3 minutes. 
3. Meanwhile, crumble uncooked lasagna sheets into bite-sized pieces and add to pot, stirring consistently for 4-5 minutes. If needed, add more vegetable stock.  
4. You can add more or fewer lasagna sheets to change the consistency of the dish.  
5. Add more salt and pepper and spices if desired
6. Once lasagna sheets are cooked through, turn off the heat and mix in the fresh basil. 
7. Serve as is or top with cheddar cheese and serve with a side of crusty bread.

For baby 6 months+
Offer as finger food and let baby self-feed. Blend sauce by itself and offer as puree if baby is not ready for texture.