100g courgettes, sliced thinly lengthwise (or use a veg peeler to make long strips)
100g carrots, sliced thinly lengthwise (or use a veg peeler to make long strips)
200g butternut squash, sliced thinly lengthwise (or use a veg peeler to make long strips)
1 tbsp oil
1 red onion, thinly sliced
2 garlic cloves, finely sliced
200g beef mince or veggie alternative
1 400g tin chopped tomatoes
2 tsp mixed herbs
1 veg stock cube (optional)
1 tbsp tomato puree
12 lasagne sheets (dried is fine)
50g mozzarella and cheddar, grated (or plant-based alternative)
Veg Portions / Serving:
We’ve heard the vegetables have taken over the pasta in Italy.
You need to search for the vegetables, pick them out, and then defeat them in the only way possible.
Your mission is to find them and eat them to defeat them and then let out your victory cry…
FEEL MY POWER!
Find out more about Eat Them To Defeat Them at eatthemtodefeatthem.com
Here’s our recommended recipe, or you can simply adapt your own recipe – just keep the veg chunky and serve with a reminder to the children to Eat Them to Defeat Them and say “Feel my power!”
Preheat your oven to gas 6/390ºF/200ºC. Lightly oil a baking sheet and lay out the sliced carrot and squash in a single layer if possible. Bake in the oven for 20-30 minutes until they start to soften but still hold their shape.
Meanwhile, heat half the oil in a saucepan and add the onion and garlic and cook for 2-3 mins until softened. Add the beef mince and continue to cook until it starts to colour, about 5-10 mins. If using veggie alternative, add to the pan at the next stage. Stir in the tomato puree and cook another minute.
Stir in the chopped tomatoes, mixed herbs, and veg stock cube if using (and veggie alternative, if using) and cook, stirring regularly for 10-15 mins. Set aside.
Ladle one third of the meat sauce into a casserole dish, place one layer of lasagne sheets followed by the squash on top. Spoon over another layer of the sauce and repeat with the lasagne and courgette, followed by the final third of the sauce, last few lasagne sheets and carrots. Top with mozzarella or cheddar and bake for 20-25 minutes until bubbling and golden brown.
Kids in the Kitchen:
Have the kids help you measure and weigh ingredients, older kids can help you use the veg peeler on the 3 veg. Have them help with layering ingredients in the dish and stirring things together (show them how to safely stir over the heat and keep a close eye on them). For more tips on cooking with kids check out Kids in the Kitchen on Simply Veg.
Communications Manager: 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, looking after Veg Power's website and social media platforms.