Iron Rich Veggie and Lentil Lasagne

Ingredients

• 2 carrots
• 1 medium brown onion
• 1 tablespoons of minced garlic
• 1 medium red capsicum
• ½ cup of sundried tomatoes
• 2 medium zucchinis
• 250-300g sliced mushrooms (this is about 3 cups)
• ½ cup of pumpkin seeds
• 1 tsp of dried rosemary and oregano
• 2 tbs unhulled tahini
• 2 cans of brown lentils (drained and rinsed)
• 1 tsp olive oil
• 1 x 800g can and 1 x 400g can of diced tomatoes
• 240g of tomato paste
• 1 x 250g box of frozen spinach
• 1-2 boxes of lasagne sheets (if you use a large family 375g box then 1 should do)

Bechamel Sauce:

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  If dairy free you can use a vegan cheese but these will be higher in sodium often. You could also add nutritional yeast (about 1 tbs) instead to your bechamel sauce for a cheesy flavour.

Directions

The meatless meat sauce

• Preheat your oven to 180 degrees Celsius
• In a food processor add your carrots, onion, capsicum, zucchini, mushrooms, pumpkin seeds and sundried tomatoes. Blitz until very finely chopped.
• Heat up your pan and add in your olive oil and garlic and herbs
• Add your veggies and cook until softening
• Add in your tomatoes, tomato paste, tahini and lentils and let simmer for 20 mins
• Stir through your spinach and remove from the heat and allow to cool

Baby Friendly Bechamel

• Heat a pan and add in your butter
• Stir in your flour to make a paste
• Slowly add your milk and whisk to stop any clumps forming
• Cook until thickened

Assembly

• In a lasagne/baking tray build up your layers alternating between pasta sheets and your meatless meat sauce until you finish with a pasta layer at the top
• Now pour your bechamel over the top and sprinkle with your cheese

Cooking

• Cover your tray with foil to start, so the top doesn't get too crispy (not very baby friendly!)
• Cook for 45 mins then uncover and cook for another 10-15 to give the top a little bit of colour

This dish is suitable from 6 + months with some simple modification. You can fork mash (add a little water, milk of choice or formula to make it runnier if needed) or even blend to make a puree. It is great as it is if you're confident with finger foods or a soft fork mash texture.

Storage Instructions

Cool the lasagne fully, then store portions in airtight containers in the fridge for up to 3 days. It freezes well for up to 3 months — slice into single serves before freezing. Reheat until piping hot all the way through, then cool to a safe temperature before serving to bub.

Nutrition Notes

This vegetarian lasagne is built around iron-rich plant foods — lentils, spinach, pumpkin seeds, tahini and sundried tomatoes — making it a great meat-free meal for the whole family. Pairing it with a vitamin C rich food like fresh tomato or a squeeze of lemon helps bub's body absorb the plant-based iron.

Parent Tip

Blitzing the vegetables very finely means even fussier eaters get a good dose of veggies without picking them out. Leave the top foil-covered for most of the bake so it stays soft and baby-friendly rather than crispy.

Frequently Asked Questions

Is this lasagne suitable for babies?

Yes, from around 6 months with simple modifications. Fork mash it with a little extra liquid or blend to a puree for younger babies, or serve soft squares for older bubs practising finger foods.

How can I make it dairy free?

Use a dairy-free butter, milk and cheese for the bechamel, or stir nutritional yeast through for a cheesy flavour. Keep in mind some vegan cheeses are higher in sodium, so use them sparingly.

Can I leave out the seeds and tahini?

Yes. The pumpkin seeds, tahini and sundried tomatoes add iron, texture and flavour, but you can leave them out if you don't have them on hand and the lasagne will still work well.