Toddler Approved Vegetarian Lasagna ( +how I sneak vegetables in)

Yesterday morning was jam packed! I managed to get my morning workout in. Twenty minutes, uninterrupted. Can I get a hallelujah! Showered, got both kids out the door to the grocery store and made it in time for the 10:30 story time. Sounds chaotic, but I love days like this. Why? I know I’m slight crazy. But the day goes by so much faster, kids are usually entertained with minimal whining and most of the time it is a fun experience. My kids are at the age where going to the grocery store is an adventure!

All this morning adventuring left the girls and I wanting a relaxed afternoon. Which gave me the perfect amount of time to make lasagna! One of my favourite meals. The texture of noodles and cheese, paired with the comfort food taste makes this dish perfect.

Truthfully, what I love most about lasagna is its ability to hide food! My children aren’t picky eaters (I’m blessed, I know!) But sometimes it hard to get them to sit and have a variety of different foods. My oldest is a quick eater. She likes to sit down, eat and get right back into her activity. You should hear how fast she says “thank you may I please be excuse?”. You almost can’t understand her. So instead of making a meal with a variety of different things on her plate that will take longer for her. I throw it all into one dish!

For my youngest, she is in the prime of her development, so the more nutrients the better! Plus Isla loves lasagna, so this is a regular dish in our house.

I start with the food processor. Using the blade I chop: onion, mushroom and spinach. Then I switch to the shredding attachment. Using the small hole setting I grate carrots and a zucchini. The smaller setting helps hide these vegetables better in the sauce. These are my main choice of vegetables when making my sauce, but you can switch it up. Add some bell peppers, puréed green peas, squash, the choices are endless. I have even done puréed sweet potato before.

Transfer the vegetables to a pan, add some EVOO and a can of lentils. Why lentils? Whenever I make a vegetarian dish I add a legume of some kind to replace meat. Lentils are my go to because of all the nutrients they contain. From protein, fibre, magnesium, folic acid and many more. I use can Lentils, organic with no salt added. You are able to buy them dry, you just have to soak them over night, which I normally forget to do. So I stick with canned!

Sauté it all together for 10 minutes. Then I add my sauce. I always use PC Roasted Garlic Jarred Tomato Sauce. I still has some chunks of tomato and tastes like a homemade tomato sauce. With minimal ingredients. Add 1 cup of bone broth to make the sauce slightly more loose. To help the noodles cook.

Help the noodles cook? That’s right, I use no boil, gluten free lasagna noodles! Let’s hear another hallelujah! No bake noodles are the way to go. I use Catelli Gluten Free Lasagna Noodles. You can make your lasagna much faster, and they don’t take that long to bake (depending on the thickness of your lasagna). The trick to help the noodles cook is the moisture. If your sauce is thick it may take longer. This is way I make my lasagna sauce “runny” using the bone broth. The best part is that there is no liquid at the bottom when it’s fully baked. The extra liquid is absorbed into the noodles.

Top it with some cheese, bake for about 45 minutes. And you have a delicious meal that the whole family will love! See the recipe below!


Vegetarian Lasagna

Serves: 4-6

Prep: 30 minutes

Total: 75 minutes

Ingredients:

  • 2 medium carrots
  • 1 medium zucchini
  • 1 medium onion
  • 5 white mushrooms
  • 3 cups of spinach uncooked
  • 1 can organic lentils
  • 3 tbsp EVOO
  • PC Roasted Garlic Organic Tomato Sauce
  • 1 cup of Bone Broth ( or water or broth)
  • 2 cups of cheese of choice
  • 1 omg Catelli Gluten Free Lasagna Noodles

Instructions:

  1. Mince onion, mushroom and spinach in food processor.
  2. Change to grate attachment. On small setting, grate carrot and zucchini.
  3. Transfer to a pan, add lentils, EVOO and sauté for 10 minutes.
  4. Add tomato sauce and bone broth, cover and cook for 10 minutes on simmer. Then remove from heat.
  5. Preheat oven to 375.
  6. In a large dish ( I use 8×6) add a scoop of sauce top the bottom. Spread around.
  7. Add one layer of noodles (DO NOT OVERLAP)
  8. Add a big scoop of sauce and cover noodles completely so they will cook through.
  9. Keep alternating sauce and noodles till all the noodles are gone.
  10. Top with cheese of choice, cover with aluminum foil.
  11. Bake for 30 minutes. Remove foil and bake uncovered for another 15 minutes.
  12. Remove and cool for 10 minutes before serving.


There you go! I hope you enjoy this delicious recipe! Be sure to tag @jaclyn.yvonne on Instagram! I want to see your creations!

Thanks,

Jaclyn Yvonne