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Veggie Packed Lasagna with Kale Pesto
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Hidden Veggie Bolognese Sauce

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8
Suitable For 6m+
Metric - US Customary Units

Ingredients

  • 2 tbsp olive oil
  • 2 onions
  • 6 cloves garlic
  • 3 capsicum
  • 2 carrots
  • 1 zucchini
  • 200 g textured vegetable protein (TVP)
  • 500 ml vegetable stock (low salt)
  • 80 ml tomato paste
  • 1 tsp oregano
  • 1 tsp paprika
  • 3 tbsp Italian herbs
  • 1 x 800g can of diced tomatoes
  • 1 x 400g can of brown lentils (drained & rinsed)
  • Pinch salt and pepper (omit salt for under 12 months)

Instructions 

  • Prep the veggies by roughly chopping them (they’ll be blended later so no need to finely dice).
  • In a large pot add the olive oil and onion and cook over med-high for 5 minutes until translucent. Then add the garlic and peppers and cook for 2-3 minutes until soft, stirring occasionally so they don’t burn.
  • Then add the carrot and zucchini, reduce the heat to low, cover and cook for 10 minutes until the veggies are softened.
  • While the veggies cook, make the pesto recipe below.
  • Add the veggies to a blender along with the tinned tomatoes and blend until smooth.
  • To the pot add the TVP and veggie stock and heat over medium until the liquid is absorbed (~3 mins), then add all of the remaining ingredients and stir to combine. Reduce the heat to low, cover, and allow to simmer for 10-15 minutes while you make the white sauce (recipe below).

Storage

Store leftovers in the fridge for 5 days, or freeze in portions for 2 months.