100g courgettes, sliced thinly lengthwise (or use a veg peeler to make long strips)
100g carrots, sliced thinly lengthwise (or use a veg peeler to make long strips)
200g butternut squash, sliced thinly lengthwise (or use a veg peeler to make long strips)
1 tbsp oil
1 red onion, thinly sliced
2 garlic cloves, finely sliced
200g beef mince or veggie alternative
1 400g tin chopped tomatoes
2 tsp mixed herbs
1 veg stock cube (optional)
1 tbsp tomato puree
12 lasagne sheets (dried is fine)
50g mozzarella and cheddar, grated (or plant-based alternative)
Veg Portions / Serving:
Here’s our recommended recipe, or you can simply adapt your own recipe – just keep the veg chunky and serve with a reminder to the children to Eat Them to Defeat Them and say “Feel my power!”
Preheat your oven to gas 6/390ºF/200ºC. Lightly oil a baking sheet and lay out the sliced carrot and squash in a single layer if possible. Bake in the oven for 20-30 minutes until they start to soften but still hold their shape.
Meanwhile, heat half the oil in a saucepan and add the onion and garlic and cook for 2-3 mins until softened. Add the beef mince and continue to cook until it starts to colour, about 5-10 mins. If using veggie alternative, add to the pan at the next stage. Stir in the tomato puree and cook another minute.
Stir in the chopped tomatoes, mixed herbs, and veg stock cube if using (and veggie alternative, if using) and cook, stirring regularly for 10-15 mins. Set aside.
Ladle one third of the meat sauce into a casserole dish, place one layer of lasagne sheets followed by the squash on top. Spoon over another layer of the sauce and repeat with the lasagne and courgette, followed by the final third of the sauce, last few lasagne sheets and carrots. Top with mozzarella or cheddar and bake for 20-25 minutes until bubbling and golden brown.