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Vegetable and Ricotta Lasagna

Created with Sketch.
8
Created with Sketch.
Created with Sketch.

Vegetable and Ricotta Lasagna

Created with Sketch.
8
Created with Sketch.

You will need

350g pumpkin, peeled and diced
2 tbsp olive oil
2 cloves garlic, finely diced
1 brown onion, finely diced
1 red capsicum, diced
2 zucchinis, diced
1 cup mushrooms, thinly sliced
2 cups cherry tomatoes, halved
400g can kidney beans, drained and rinsed
1 tbsp fresh basil leaves, roughly chopped
1 tbsp fresh oregano, roughly chopped
40g reduced salt butter or margarine
¼ cup plain flour
1¾ cup of prepared S-26 GOLD® TODDLER milk drink
6-8 fresh or dried lasagne sheets
250g ricotta cheese
¼ cup parmesan, finely grated



Preheat the oven to 180°C. Toss pumpkin in 1 tbsp olive oil cook in oven for 20-25 minutes. Heat other tbsp olive oil in pan and add garlic and onion cook for 3-5 minutes. Add capsicum, zucchini and mushrooms, cook until vegetables are soft. Stir through the roasted pumpkin, tomatoes, kidney beans, basil and oregano.

 

To make white sauce, heat the butter or margarine in pan until melted, stir in the flour. Remove from heat and gradually add milk stirring continuously until smooth and thick.

 

Alternate vegetables, white sauce and lasagne sheet layers in an ovenproof dish finishing with lasagne sheets. Spread ricotta and parmesan on top. Bake in the oven for 20 minutes or until golden and a knife can easily pass through the lasagne sheets and vegetables.

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