Ingredients

• 2 carrots
• 1 medium brown onion
• 1 tablespoons of minced garlic
• 1 medium red capsicum
• ½ cup of sundried tomatoes
• 2 medium zucchinis
• 250-300g sliced mushrooms (this is about 3 cups)
• ½ cup of pumpkin seeds
• 1 tsp of dried rosemary and oregano
• 2 tbs unhulled tahini
• 2 cans of brown lentils (drained and rinsed)
• 1 tsp olive oil
• 1 x 800g can and 1 x 400g can of diced tomatoes
• 240g of tomato paste
• 1 x 250g box of frozen spinach
• 1-2 boxes of lasagne sheets (if you use a large family 375g box then 1 should do)

Bechamel Sauce:

• • 30g of butter (you can use nutalex if dairy free)
  • 2 tbsp of plain flour
  • 2 cups of milk (you can use plant milk if dairy free)
  • Sprinkle of cheddar cheese*

  *Often cheddar cheese is high in sodium; this doesn’t mean you can’t include it.  Cheese that is high in sodium is completely fine to include in bub’s diet in small amounts. You can look for a lower sodium cheese like a swiss or mozzarella if you like.

  If dairy free you can use a vegan cheese but these will be higher in sodium often. You could also add nutritional yeast (about 1 tbs) instead to your bechamel sauce for a cheesy flavour.

Directions

The meatless meat sauce

• Preheat your oven to 180 degrees Celsius
• In a food processor add your carrots, onion, capsicum, zucchini, mushrooms, pumpkin seeds and sundried tomatoes. Blitz until very finely chopped.
• Heat up your pan and add in your olive oil and garlic and herbs
• Add your veggies and cook until softening
• Add in your tomatoes, tomato paste, tahini and lentils and let simmer for 20 mins
• Stir through your spinach and remove from the heat and allow to cool

Baby Friendly Bechamel

• Heat a pan and add in your butter
• Stir in your flour to make a paste
• Slowly add your milk and whisk to stop any clumps forming
• Cook until thickened

Assembly

• In a lasagne/baking tray build up your layers alternating between pasta sheets and your meatless meat sauce until you finish with a pasta layer at the top
• Now poor your bechamel over the top and sprinkle with your cheese

Cooking

• Cover your tray with foil to start, so the top doesn’t get too crispy (not very baby friendly!)
• Cook for 45 mins then uncover and cook for another 10-15 to give the top a little bit of colour

This dish is suitable from 6 + months with some simple modification. You can fork mash (add a little water, milk of choice or formula to make it runnier if needed) or even blend to make a puree. It is great as it is if you’re confident with finger foods or a soft fork mash texture.