You may remember my recent lament that I am feeding our Pebble Tuna Mornay A LOT. It is her very favourite thing to eat, and getting her to eat anything else for dinner is…. ugh. I. Am. So. Over. It.
So when Pebble came home from child care and said that she loved the zizana (lasagne) that they had for lunch, I was all over that like a rash. I had made this lasagne once before about a year ago, and it really wasn’t very well received. I pulled out the child care cookbook again, and gave it another crack. (Yes, our child care centre published a cookbook – winning!).
Do you know what? Pebble ate that zizana up like she hadn’t been fed for weeks. Two and a half serves of it! She has since eaten it on three separate occasions, and jumps up and down with excitement when I tell her we’re having lasagne for dinner. I can’t tell you how much joy it gives me to see her enjoying a home made, nutritious dinner (that isn’t tuna mornay). My heart just wants to explode with love for that moment.
Do you want to know something else? It’s delicious! Paul and I both enjoy eating it too. Want to try it with your family? Here you go:
Lentil and Vegetable Lasagne
2 x 425g cans brown lentils, rinsed (cook up your own from scratch if you prefer)
1 tablespoon olive oil
2 cloves garlic, crushed
1 onion, diced
1 red capsicum, diced
200g button mushrooms, chopped
1 zucchini, grated
1 carrot, grated
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
700ml bottle tomato puree
500g ricotta cheese
1 cup grated cheddar cheese
1/2 cup grated parmesan cheese
250g dried lasagne sheets
Look for the blue text for steps that little ones can help with.
1. Heat oil in a large saucepan, add onion and garlic and cook over low heat until onion is soft.
2. Add vegetables and cook for a few minutes.
3. Add the lentils and tomato puree. Cook until the sauce has thickened and the vegetables are tender.
4. Mix the ricotta and cheddar cheese together.
5. Cover the bottom of a 2 litre/8 cup oven proof dish with a small amount of the sauce mixture. Cover with lasagne sheets.
6. Spread with half the remaining lentil mixture, then half the ricotta and cheddar cheese mixture. Repeat with more lasagne sheets, lentil mixture and cheeses.
7. Sprinkle with parmesan cheese and bake in the oven for 30 – 40 minutes. Let the lasagne sit for 10 minutes before cutting and serving.
I freeze individual serves of this lasagne, and it reheats easily in the microwave.
Have you served up any new winning dishes at your house lately?