Kids-friendly veggie lasagna

Do your kids ever ask 2 portions of cauliflowers? In my case, not very often. This sauce was inspired again by a TV show (Cuisine futé). It’s not the same recipe, but by seeing it I just thought, why not add whatever we want our kids to eat and make a tomato sauce.

Tonight I decided to do a lasagna with the sauce, they liked it so much that they asked for a double portion. With pasta everything is good! :-) You can use this recipe to empty your fridge. I had the stem of a broccoli that was left in the veggie drawer, I added it in. You can also make this recipe ahead and freeze it or prepare it over the weekend for a ready-meal for the beginning of the week. If you have left overs, you can have it for lunch the next day!

                                              

Preparation time: 10 minutes

Cooking time: 50 minutes

• 3 tbsp. (45ml) of organic coconut oil
• 1 organic cauliflower
• 1 (796ml) organic diced tomatoes
• 1 whole organic garlic head
• 2 small organic onions
• 8 organic mushrooms (it could be more or less, that’s what I had)
• 1 cup (250ml) of fresh parsley
• 6 cups (1.5L) of organic kale leaves
• Italian herb
• 1/2 tsp. (2.5ml) Sambal Oelek (or hot pepper)
• Salt
• Cooked gluten free lasagnas
• 6 cup (1.5L) of vegan mozzarella cheese

1. Take all you veggies and chop them. The garlic can be cut in half only, it will be fine!
2. In a medium pot, heat your oil and add in your onions and the garlic. Stir in the mushrooms and the cauliflower. Add the herbs, the salt and cook for 2-3 minutes.
3. Put in the diced tomatoes and the Sambal Oelek. Cook it for 20 minutes until they’re cooked and soft.
4. In the meantime, cook your lasagnas according to cooking instructions.
5. When your sauce is ready, blend it with a stem mixer or in your food processor until you get a smooth texture. All those veggies disappeared! :-) Add in your parsley.
6. Start assembling your lasagna. I used a 9″x13″ oven dish. Put 1 layer of sauce, then a layer of pasta. Repeat with your second layer, but add about 3 cups of kale. Quantities can be adjusted depending on what you want. Repeat with the third layer. Finish by covering your last layer of pasta with sauce and cheese.
7. Put it in the oven at 375º for 30 minutes.

Now your whole family will enjoy even though it’s filled with cabbage! :-)

Author: Annabel Cohen