Vegetarian lasagne

Vegetarian lasagne on a plate with fork and garnish

* VEGETARIAN  * EGG FREE  * NUT FREE  * SOY FREE  * SUITABLE TO FREEZE  * CAN BE PREPARED EARLY 

 

Ingredients

6 serves

25 serves

60 serves

Dried red lentils

210g

880g

2.1kg

Brown onion

1 small

2 large

4 large

Carrot

1 large

4 large

10 large

Celery

2 stalks

1kg

2.5kg

Zucchini

1 large

4 large

10 large

Olive or canola oil

½ tablespoon

2 tablespoons

3 tablespoons

Garlic, crushed

1 clove

2 cloves

3 cloves

Crushed tomatoes, canned

1 x 800g can

3 x 800g cans

8 x 800g cans

Dried basil

½ teaspoon

1 teaspoon

1 ½ teaspoons

Dried oregano

½ teaspoon

1 teaspoon

1 ½ teaspoons

Spinach

100g

200g

400g

Ricotta cheese

375g

1.5kg

3.5kg

Instant lasagne sheets

225g

1kg

2.25kg

Cheese, grated

¼ cup

1 cup

2 ½ cups

Method

  1. Cook lentils according to packet instructions.
  2. Finely dice the onion, carrot and celery, and grate the zucchini.
  3. Heat oil in a large frying pan over a medium heat. Add the onion, garlic, carrot, celery and zucchini, and cook, stirring, for 3 to 4 minutes until onion is tender.
  4. Add crushed tomatoes, lentils, basil and oregano to the pan. Reduce heat to medium–low, then cover and leave it to cook, stirring occasionally, for at least 30 minutes or until the sauce has thickened slightly.
  5. While the sauce is cooking, preheat the oven to 200°C.
  6. Chop the spinach, then mix it with the ricotta in a bowl.
  7. When sauce is cooked, place a small spread of sauce on the base of a large baking dish.
  8. Place a single layer of lasagne sheets over the sauce.
  9. Add a second layer of sauce and half the ricotta and spinach mixture.
  10. Continue layering the lasagne sheets and sauce, repeating until the dish is almost full. Finish with a layer of sauce and the other half of the spinach and ricotta mixture.
  11. Top with grated cheese.
  12. Bake in the oven for approximately 45 to 60 minutes, until cooked through and the top is golden.

Each serve provides

  • 1 children’s serve of meat/alternatives* (lentils)
  • 2 children’s serve of vegetables**
  • 1 children’s serve of milk/alternatives*** (cheese)
  • 1 children’s serve of grains**** (lasagne sheets)
  • A good source of vitamin C
  • A source of iron

Allergy modifications

  • For a milk protein free option, lasagne can be made without ricotta and parmesan cheese.
  • For a wheat/gluten free option, gluten free lasagna sheets could be used (check gluten free products for soy, if required.)

Tip

  • Layers of baked pumpkin or eggplant can be used between sauce layers for variety.
  • Use frozen spinach instead of fresh spinach. Defrost before use and squeeze out extra moisture before mixing it with the ricotta.

* One children’s serve of lean meat, poultry, fish or alternatives is equal to half a serve in the Australian Dietary Guidelines.
** One children’s serve of vegetables and legumes/beans is equal to one serve in the Australian Dietary Guidelines.
*** One children’s serve of milk, yoghurt, cheese and/or alternatives is equal to just under half a serve in the Australian Dietary Guidelines.
**** One children’s serve of (grain) cereal foods is equal to one serve in the Australian Dietary Guidelines.

Recipe adapted from Get Up and Grow: Cooking for Children with permission of the Australian Government.