One Pot Lasagna

Ingredients

• 1 carrot diced
• 2 onions finely diced
• 1 tbs minced garlic
• 1 tbs olive oil
• 1 tbs Italian herbs
• 500g of beef mince
• 140g can of tomato paste
• 700ml jar of passata (use 600ml for the meat sauce and save the last 100ml to use at the end)
• 250g box of frozen spinach
• 1 can of lentils drained and rinsed
• 1 cup of water
• 1 box of lasagna sheets
• 250g mozarella sliced

Directions

• You will need a large pan that can transfer from the stove to the oven for this dish.
• Pop the pan on the stove top and add your olive oil, onion, carrot and cook until soften. Add in the garlic, Italian herbs and mince and stir to break up the mince until starting to brown.
• Add in your tomato paste, roughly 600ml of passata, lentils, spinach and 1/2 a cup of water.
• Add the other 1/2 a cup of water to your passata jar and shake it up. Set it aside as this will go over the final layer of lasagna sheets at the end.
• Turn off the heat on the stove and now preheat your oven to 180 degrees Celsius.
• Now we are going to add in the pasta sheets! We do this directly to the pan with the meat sauce. Slide your first sheet under the filling so it is on the bottom of the pan. Do this with the other sides as well so you have roughly covered the bottom. Now using a wooden spoon push away the filling from one side of the pan and place another lasagna sheet down. Work your way across the pan sliding sheets in and covering. It doesn't have to be neat or pretty. This is a quick and easy dinner recipe and no one will know when it is on the plate how perfectly the sheets were placed it. You can use broken pieces to fill the gaps.
• Place a final layer of lasagna sheets on top and then pour the left over passata and water mixture on top.
• Then layer with your mozzarella.
• Cover and cook for 30 minutes.
• Uncover and cook for a further 10 minutes to brown the top.

Serve with veggies or a simple salad.

Storage Instructions

Allow to cool completely, then store in an airtight container in the fridge for up to 3 days, or freeze portions for up to 3 months. Reheat until piping hot throughout, then cool to a safe temperature before serving.

Nutrition Notes

This veggie-boosted lasagna sneaks lentils and a whole box of spinach into the meat sauce, adding plant protein, fibre and iron alongside the beef. A hearty, balanced family dinner.

Parent Tip

The mozzarella can be stringy and a choking hazard when warm for young babies — allow it to cool and slice thinly, or leave it off bub's portion. This recipe is also easy to fork mash or puree.

Frequently Asked Questions

From what age is this suitable?

From around 6 months with modifications. Allow it to cool, then fork mash or puree for younger bubs, or slice into finger-length strips for BLW.

Is the mozzarella safe for babies?

Stringy warm cheese can be a choking hazard. Let it cool and slice it thinly, or leave it off bub's plate for younger babies.

Can I make it gluten or dairy free?

Swap the lasagna sheets for gluten-free, and leave off the mozzarella or use a dairy-free cheese.

Can I freeze it?

Yes — it freezes well in portions for up to 3 months, making it a great make-ahead meal.