Baby Friendly Veggie Lasagne

I like to do family meal times as many night of the week as we can. Most often it is better when Mr J is having a day off as after work, it can make it a little late for Mr B. As we have started offering more baby led meals compared to puree recently, I tried adapting my Veggie Lasagna into a baby friendly version. This was a family favourite before Mr B arrived and I feel it's really important to get him eating what we do, to make it easier for me as well as introducing him to as many flavours and textures as possible.

Serves 4 adults 

1 red onion cut into wedges

3 large mushrooms cut into thick slices

1 courgette cut into thick slices at an angle

2 large carrots cut into thick slices at an angle

1 pepper cut into wedges

4 large florets of broccoli cut into tiny hand sized pieces

2 tins of chopped/plum tomatoes 

1 tin of red kidney beans

Lasange sheets

1 baby organic vegetable stock cube (Boots or Waitrose)

Pepper

Basil 

Olive oil

3/4 pint of whole milk

1 tbl spoon unsalted butter

1 tbl spoon plain flour

Handful of grated cheese 

Preheat oven to 180-200 fan

Chop all veg and soften in olive oil in a saucepan over a medium heat for 10 minutes. Add tomatoes, beans, stock cube, pepper, herbs and simmer for 20 mins until veg has softened.

Make white sauce whilst the veg cooks. Melt butter over a low heat in saucepan and add flour, stir well until the butter and flour come together into a ball. Gradually add the milk a little at a time, stirring constantly to stop the sauce sticking and to work out any lumps. 

Layer in a large oven dish the pasta sheets, vegetables and white sauce. Finish the layers with white sauce and top with grated cheese. Bake in a medium to hot oven for 30 minutes, or until pasta has cooked. 

It was very much enjoyed by all!