Vegan lasagne for babies 😋💚 – makes 12 baby portions (6+ meals) & enough bolognese sauce for a 6 person lasagna plus an extra pasta night of sauce 🙌🏼 these are really high in protein and so tasty (even a good quick snack for mum)
View video in instagram post – https://www.instagram.com/p/ChWpAjVJzhT/
Lasagne
Ingredients
Bolognese mince sauce
- 1 Tbsp Olive oil
- 2 Onions minced
- 6-8 cloves Garlic
- 3 Carrots (Grated)
- 200 g Textured vegetable protein (TVP; dry soy mince)
- 2 cups/500ml Low salt vegetable stock
- 1 x 800ml can Diced tomatoes
- 3 Tbsp Tomato paste
- 1 Tsp Oregano
- 1 Tsp Paprika
- 3 Tbsp Italian Herbs
- 1 Cup Cooked brown lentils (Or 1 tin)
- 2-3 Sheets Dried lasagne
- 1 Cup White sauce or veggie sauce alternative (What we used detailed in noted)
- 50 g Vegan cheese
To add once baby portions are done
- Salt & pepper (To taste)
- 1 Tbsp Balsamic vinegar
- 1 Tsp Sugar
- Chilli flakes (To taste)
Instructions
- Cook the onions med-high for 3 minutes till soft in olive oil, then add the garlic and cook a further 2 mins
- Add the carrot, TVP, stock, tomatoes, tomato paste, spices & herbs, and lentils and stir to combine.
- Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally.
- Spray a 12 tin muffin tray then add a small spoon of the Bolognese to the bottom of each, then break the lasagna sheets into small pieces and create a rough layer to cover the bottom (it will expand as it cooks and glue together).
- Add another layer of mince about 1-2Tbsp in each, layer with lasagna sheets, then top with a white sauce or roast veggie sauce alternative making sure to cover all edges of the lasagna sheets
- Sprinkle cheese on top
- Cook in the oven at 180c for 25-30 mins
- Allow to cool for 10-15 mins in the tray to stop them falling apart and then gently remove by nudging the edges and scooping them out with a spoon
- Serve 1-2 per meal & chop up if needed
Notes
🧡 For the white sauce layer for the little ones I used a cheesy roast veggie mix which I had been using on her pasta. This meant extra nutrition and veggies for her: blend 1 cup of roast pumpkin & sweet potato (combined), sprinkle of garlic powder, 1 cup of soy milk, and 1/4 cup of nutritional yeast (for the cheesy flavour & b12 vitamins!). Any leftover gets used for sauces or dips for her
🤍 Or a traditional white sauce: 2 Tbsp each of vegan butter or olive oil and flour cooked off for a couple minutes, with 500-750ml of soy milk (or other) gradually aged and cooked to desired thickness (then use this on your own lasagna too).
Store in the fridge for 3 days and when reheating just give a little sprinkle of water to stop them drying out (& remove any crispy bits before serving). These freeze really well for a couple months, we layer them with a bit of cling film between each for easy removing.
Did you make this recipe?
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2 Comments
My youngest little one turns 15 this week, but I will try it anyway….. I laugh in memory when I read child led weaning….. I wanted that for my youngest. The older two weaned in the following pregnancy. My youngest was such a fan though, when he turned 7 I decided that it was enough. I like to think his body knew he still benefitted from the breastfeeding. Not sorry at all. Treasured memories. Thank you for your content, I think a lot of young vegan mom’s and babies will benefit. Keep up the good work.
We definitely eat these ourself too, age is just a number right?!
Glad you are enjoying the content, and thank you for the feedback!