My Kids' Favorite Vegetarian Meat Lasagna
I've made this dish for friends and family who are Italian food fanatics—and I've also made this dish for folks who don't necessarily care for Italian food. Regardless of their usual preferences, everyone seems to love this dish!
It's one of my children's favorite dishes, too. They ask me a lot when we can have it again, and when I tell them I'm planning to make it, they yell so excitedly that I become momentarily deaf. After they finish eating they always say, "Mama, you did a great job."
My kids also love to help me make the lasagna. They help by washing and cutting the vegetables, and mixing the ingredients together in the pan.
I use vegetarian meat in this recipe because I have family members who prefer to eat vegetarian.
Tools and Equipment
- 1 deep pan
- baking brush
- beechwood spatulas
- baking dish
For the sauce:
- 1 (300-gram) can maize (corn)
- 1 courgette (eggplant), chopped
- 1 large onion, chopped
- 3 carrots, peeled and chopped small
- 2 tomatoes, chopped
- 3 cloves garlic, chopped
- 1 red pepper, chopped
- 300 milliliters water
- 400 milliliters milk
- 300 grams vegetarian meat
- 1 pack lasagna sauce powder (from the package of lasagna noodles)
- 2 (140-gram) cans tomato paste
- 173 grams passata di pomodoro
- 1 package lasagna sheets (noodles)
- 300 grams aged cheese, grated
- olive oil
Note About Lasagna Powder
In the Netherlands, the lasagna noodles come with a lasagna powder that helps with the structure of the finished dish. If you don't have lasagna powder, you could substitute 2 teaspoons of cornstarch in the sauce.
- In a deep pan, add the onion and garlic. Mix with a spatula.
- Add the carrots to the pan and mix.
- Add the red pepper and courgette to the pan. Mix and cook for 5 minutes.
- Add the tomatoes, maize, and vegetarian meat. Mix everything together and continue cooking for 5 minutes.
- Add the tomato paste, half of the passata di pomodoro, milk, water, and the lasagna powder. Mix everything well until the powder has dissolved completely. Turn off heat.
- With a baking brush, grease a baking dish with olive oil.
- Start building your lasagna: The first layer is the sauce (from the pan). Then add lasagna sheets over the sauce. Then add another sauce layer above the lasagna sheets. Repeat until you reach the top of the dish. Make sure your final layer is sauce.
- Add the grated cheese on top of the final layer of sauce. Then add the other half of the passata di pomodoro on top of the cheese (this will prevent the cheese from burning).
- Place the baking dish in the preheated oven for about 30 minutes.
- If you're not vegetarian and you'd like to incorporate real meat, you may do so.
- Try adding different kinds of vegetables if you'd like.
© 2020 Agnes Laurens