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Easy Lasagna with Courgettes

Claire Wright

Effort:
Complexity:
Cost:

Serves: 8

Prep time: 5 mins

Cook time: 35 mins

Ingredients:

2 large courgettes

8-12 lasagna sheets

250g ricotta cheese (or use cream cheese)

Handful of grated Parmesan or similar hard cheese

1 egg

Salt & pepper

1 jar of tomato & basil/Bolognese sauce (or use rainbow sauce!)

2 handfuls of grated mozzarella or Cheddar cheese

Veg Portions / Serving: 1

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This ‘cheat’s’ lasagna is actually quick and easy! It is also veggie, full of yummy courgettes, and delicious. This dish freezes well – assemble completely, then freeze for up to 2 months and thaw or just bake from frozen, adding an extra 10-20 mins of cooking time to ensure it’s piping hot all the way through.

Method:

Preheat oven to 180C/gas 4. Use a vegetable peeler or sharp knife to thinly ‘slice’ the courgettes so they resemble the lasagna sheets.

In a bowl, mix the ricotta, Parmesan and egg. Season to taste with salt and pepper.

In a large casserole dish, add ½ of the jar of tomato sauce and spread to coat the bottom of the dish in a thin layer. Top with a layer of lasagna sheets, then half the thinly sliced courgettes, followed by a layer of ricotta ‘white sauce’. Repeat these layers a second time (you can do it a third if you have enough of everything and your casserole dish is deep). After the final layer of ricotta, sprinkling over the grated cheese and bake in the oven for 30-35 mins, until the top if golden, the pasta is cooked, and the layers are bubbling around the edges.

Serve hot – great with a peppery salad like rocket or fresh spinach on the side!

Engaging Kids

Engaging Kids

Kids who engage regularly with veg through veg-themed activities, such as arts and crafts, sensory experiences, growing and cooking are shown to be more likely to eat the veg they engage with. Encouraging kids to engage and play with veg is the handy first step to them developing a good relationship with veg and life-long healthy eating.

Kids in the kitchen

Kids in the kitchen

The eventual aim, if possible, is to get kids in the kitchen. Don’t worry, this doesn’t have to mean they are with you from start-to-end creating mess and rising stress levels! It can be as simple as giving them one small job (stirring, measuring, pouring, grating, chopping…) ideally involving veg. They can come in to do their little bit, and have fun with you for a few minutes. Getting them involved, making it playful and praising them plenty for their involvement, perhaps even serving it as dinner they “made”, makes it much more likely they will eat the food offered, not to mention teaching them important life skills. Find ideas, safety tips, videos and even a free chart in our Kids in the Kitchen section here.

Activities

Activities

While getting kids to interact with veggies for real and using their senses to explore them is best, encouraging hands off activities like arts & crafts, puzzles & games or at-home science experiments can be a great start, particularly for those who are fussier eaters or struggle with anything too sensory. Use these veg-themed activities as a stepping stone to interacting with the veg themselves. We have loads of crafty downloads here, puzzles here, and quirky science with veg here.

Sensory

Sensory

Once you feel your child is ready to engage a little more, you can show them how to explore the veg you have on hand with their senses, coming up with playful silly descriptions of how a veg smells, feels, looks, sounds and perhaps even tastes. Find ideas, videos and some simple sensory education session ideas to get you started here.

Serving

Serving

The moments before food is offered can be a perfect opportunity for engagement that can help make it more likely a child will eat it! Giving children a sense of ownership in the meal can make a big difference to their feelings going into it and the pride they take in it. You know your child best, but if you aren’t sure where to start, we have some fun and simple ideas for easy roles you can give them in the serving process over here.

Claire Wright

Editor: After leaving Exeter University with a degree in English Literature, Claire worked in various fields ranging from youth work and charities to publishing, before starting up a food-focused website when her first child was born. After being asked to project manage the publication of Veg Power's Crowdfunder book, Claire came on board as a fully-fledged team member in 2018 to take on the role of Communications Manager, then Editor, looking after Veg Power's website, content, recipes and social media platforms.

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