IMG_9449This yummy vegetarian lasagna is great for the whole family. Mr Food Baby is a staunch meat eater and he loves this – he actually said it as the best lasagna he had ever had! It’s nice and hearty for veggies, and My Food Baby gave it the ‘shove it in your mouth asap’ seal of approval.


– 4 tbsp canola oil

– 2 medium brown onions diced

– 1 generous teaspoon of crushed / lazy garlic

– 1 small teaspoon of lazy chilli (this will not be spicy)

– ½ tsp dried rosemary

– ½ tsp dried basil

– ½ tsp dried oregano

– Generous handful of roughly chopped mushrooms

– 2 x 400g can of chopped tomatoes

– 1 x 700g jar of passata

– 1 x 300g bag of Quorn mince

– 1 medium aubergine / eggplant thinly sliced

– 1 medium/large courgette / zucchini thinly sliced

– 2 large tomatoes

– 700g of ricotta

– 2 large eggs

– 100g grated parmesan

– 400g of grated cheese

– Black pepper

– 1 packet of lasagna sheets / noodles (how many you will need will depend on the depth of your lasagne dish, I only had 2 complete layers and therefore 1 packet was enough),


– Preheat oven to 200C (fan)

– Brush both sides of aubergine with 2 tbsp oil, lay on baking sheet and bake for 15-20 mins, turning once half way through, put to one side for later

– Turn oven down to 180C fan

– In a large pan, fry onions in 2 tbsp of oil over a moderate heat for about 5 minutes until translucent

– Stir through dried herbs

– Add the chilli and garlic and continue to fry for approximately 2 minutes until onions are soft, without browning onions

– Add mushrooms and gently stir to coat in oil

– Add chopped tomatoes and passata, stir through and gently bring to the boil

– Reduce heat and add Quorn mince

– Simmer gently stirring occasionally for approximately 30 minutes while you prepare the rest of the dish (the quorn only requires 10 minutes to cook and will cook in the lasagne, this is just to give the sauve time to get more yummy)


– Slice the courgette and tomatoes

– In a medium/large bowl mix the ricotta, eggs, parmesan, 300g of grated cheese and a good sprinkling of black pepper

Layering the dish:

– Place a layer of pasta sheets, then a loose layer of aubergine, a layer of tomato sauce, a layer of courgettes and a layer of tomatoes, then the ricotta mixture, then pasta sheets again.

– Repeat layers topping off with a layer of pasta sheets, aubergine and tomato on top

– Cover the whole top with the rest of the grated cheese

IMG_9438– Place in the middle of the oven for 40 minutes, or until the ricotta mixture is cooked therough and the cheese on top is golden brown.

– Leave to rest for 10-15 minutes and serve (make sure it is cool enough for baby!)

This is the way I organised my vegetables in the layers, you could leave out, add or reorganise the arrangement of the veggies, just keep the sauce, ricotta and pasta sheets layers as they are. I used a 30 x 30 dish and had 2 layers of Quorn sauce layer pasta sheets,

You can keep this in the fridge for about 3 days or in the freezer for up to 3 months, just remember to bring it down to room temperature before freezing. 

I hope you enjoy this recipe.

CJ x


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