Baby Led Feeding Best EVER Plant Based Baby Lasagne Bites
Aileen Cox Blundell
Aileen Cox Blundell
Recipe - Beacon Court
Baby Led Feeding Best EVER Plant Based Baby Lasagne Bites
Prep Time15 Minutes
Servings4
Cook Time55 Minutes
Ingredients
1 Butternut Squash
Drizzle Rapeseed Oil
1 tbsp Finely Chopped Rosemary
2 Courgettes
1 Red Pepper
1 Large White Onion
4 – 6 Garlic Cloves – Skins On
3 tbsps Olive Oil
200g Red Lentils
1 x 400g Tin Tomatoes
2 tbsps Tomato Purée
500ml Water
Bunch Fresh Basil Leaves Torn
3 tbsps of Milk of Your Choice
1 tsp Onion Powder
1 tsp Garlic Powder
1 pack Lasagne Sheets
1 litre Boiling Water
120g Cheese of Your Choice
Directions
INGREDIENTS
- 1 Butternut Squash
- Drizzle Rapeseed Oil
- 1 tbsp Finely Chopped Rosemary
- 2 Courgettes
- 1 Red Pepper
- 1 Large White Onion
- 4 – 6 Garlic Cloves – Skins On
- 3 tbsps Olive Oil
- 200g Red Lentils
- 1 x 400g Tin Tomatoes
- 2 tbsps Tomato Purée
- 500ml Water
- Bunch Fresh Basil Leaves Torn
- 3 tbsps of Milk of Your Choice
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 pack Lasagne Sheets
- 1 litre Boiling Water
- 120g Cheese of Your Choice
METHOD
- Pre-heat oven to 180ºC (350ºF).
- Cut the butternut squash into small chunks then place onto a baking tray, drizzle over a little olive oil then sprinkle rosemary. Roast for 30 minutes. Remove from the oven to cool.
- Dice the courgettes, red pepper and onion and place into a separate baking tray. Add the garlic cloves leaving the skin on. Pour over the olive oil then roast for 20 minutes until the vegetables are soft.
- Remove from the oven, then pour in the lentils, tin of tomatoes, tomato purée and water. Stir well and place back in the oven for a further 20 minutes until the lentils are cooked and the sauce is thick. Add the basil leaves and stir well, then leave aside.
- Gently remove the skin from the butternut squash and place the squash into a blender along with the milk, onion powder and garlic powder. Blend until it turns into a smooth sauce.
- Place the lasagne sheets into a tray with the boiling water and leave until they start to soften. You can also place the tray in the oven for 10 minutes until they soften (just be super careful taking them out of the oven).
- To assemble the lasagnes – Take a soft lasagne sheet and cut into circles, then use the circles to line a mini muffin tin. If using a standard muffin tin cut larger circles to fit. Add a teaspoon of butternut squash sauce, then a heaped tablespoon of the lentil, tomato Bolognese and finally sprinkle over a little cheese. Repeat until the mixture is used up.
- Cook in the oven for 15 minutes or until the cheese is crispy.
- Serve warm with extra basil leaves.
15 minutes
Prep Time
55 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Butternut Squash
€0.99
Lakeshore Irish Rapeseed Oil 500ml
€5.59€11.18/l
Dunnes Stores Irish Herb Rosemary 20g
€1.00€0.06/g
Dunnes Stores Organic Courgette 400g
€2.45€6.13/kg
Dunnes Stores Red Pepper
€0.95
Dunnes Stores 3 Fresh Large Onions
€1.49€0.50 each
Dunnes Stores Fresh Spanish Garlic
€0.49
Dunnes Stores Pure Olive Oil 500ml
€3.69€7.38/l
Dunnes Stores Wholefoods Red Split Lentils 500g
€0.95€1.90/kg
Dunnes Stores Italian Chopped Tomatoes in a Rich Tomato Juice 400g
€1.09€2.73/kg
Dunnes Stores Tomato Purée 140g
€0.65€4.64/kg
Not Available
Dunnes Stores Irish Herb Basil 20g
€1.00€0.05/g
Dunnes Stores Irish Whole Milk 2L
€2.09€1.05/l
Not Available
Dunnes Stores Garlic Minced 45g
€1.00€0.02/g
Not Available
Not Available
Not Available
Recipe
INGREDIENTS
- 1 Butternut Squash
- Drizzle Rapeseed Oil
- 1 tbsp Finely Chopped Rosemary
- 2 Courgettes
- 1 Red Pepper
- 1 Large White Onion
- 4 – 6 Garlic Cloves – Skins On
- 3 tbsps Olive Oil
- 200g Red Lentils
- 1 x 400g Tin Tomatoes
- 2 tbsps Tomato Purée
- 500ml Water
- Bunch Fresh Basil Leaves Torn
- 3 tbsps of Milk of Your Choice
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 pack Lasagne Sheets
- 1 litre Boiling Water
- 120g Cheese of Your Choice
METHOD
- Pre-heat oven to 180ºC (350ºF).
- Cut the butternut squash into small chunks then place onto a baking tray, drizzle over a little olive oil then sprinkle rosemary. Roast for 30 minutes. Remove from the oven to cool.
- Dice the courgettes, red pepper and onion and place into a separate baking tray. Add the garlic cloves leaving the skin on. Pour over the olive oil then roast for 20 minutes until the vegetables are soft.
- Remove from the oven, then pour in the lentils, tin of tomatoes, tomato purée and water. Stir well and place back in the oven for a further 20 minutes until the lentils are cooked and the sauce is thick. Add the basil leaves and stir well, then leave aside.
- Gently remove the skin from the butternut squash and place the squash into a blender along with the milk, onion powder and garlic powder. Blend until it turns into a smooth sauce.
- Place the lasagne sheets into a tray with the boiling water and leave until they start to soften. You can also place the tray in the oven for 10 minutes until they soften (just be super careful taking them out of the oven).
- To assemble the lasagnes – Take a soft lasagne sheet and cut into circles, then use the circles to line a mini muffin tin. If using a standard muffin tin cut larger circles to fit. Add a teaspoon of butternut squash sauce, then a heaped tablespoon of the lentil, tomato Bolognese and finally sprinkle over a little cheese. Repeat until the mixture is used up.
- Cook in the oven for 15 minutes or until the cheese is crispy.
- Serve warm with extra basil leaves.