Veggie Packed Lasagna with Kale Pesto
Ingredients
- 500 ml hidden veggie bolognese sauce (see recipes)
- 125 ml kale pesto (see recipes)
- 500 ml white sauce (see recipes)
To Layer
- 250 g lasagna sheets (we used a mix of gluten free and regular as we made these in individual portions )
- 50 g vegan cheese (grated)
Instructions
- Layer the lasagnas starting with the red bolognese sauce at the bottom to avoid the lasagna sheets sticking. Then layer with lasagna sheets, another layer of red sauce, lasagna sheets, white sauce, lasagna sheets, red sauce, lasagna sheets, and finished with white sauce.
- Optional: if using the kale pesto, add a layer between the red and white sauce in the middle.
- Once finished either top with cheese and bake straight away at 180c/350f for 40-45 minutes. Or freeze without cheese, and bake directly from frozen (add cheese before placing in the oven) for 50-55 minutes until the cheese is golden and the lasagna sheets soft when pierced with a knife.
Storage
Store in the fridge for 3 days or freezer for 2 monthsNotes
We used individual seed and sprout moulds for this meal prep dish. You can then easily pop an individual lasagna out when needed, put them in a glass dish along with other lasagna squares (depending on how many people you're feeding) and bake easily this way. Or feel free to bake or freeze as one large lasagna.
Make sure to allow the lasagna to cool to a safe temperature and chop into age appropriate pieces.