Vegetarian Lasagne (Aubergine, Zucchini, Tomato, Ricotta and Parmesan Cheese) [12m+ Toddler]

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Our toddler son liked this with loads of parmesan cheese on top. 😄 😋

Ingredients

  • 2 large aubergine (cut in half)
  • 1 zucchini (cut in thick slices long way)
  • 1 tin of plum tomatoes
  • 2 garlic cloves (crushesd)
  • 200g ricotta Cheese
  • 100g parmesan cheese
  • 1/2 tsp sea salt
  • 1 splash of balsamic vinegar
  • a handful of fresh basil (sliced)
  • olive oil for frying
  • 6 lasagne sheets

Method

  1. Preheat the oven at 200°C.
  2. Throw 6 lasagne sheet into a pot of boiling water, turn down the heat
  3. Cut the aubergine and zucchini then place them in a pan and add some water. Cover the pan with a lid. Let it steam for 15 mins. Once the aubergine is soft, remove all from pan, scope the flesh out and throw away the skin.
  4. Add some olive oil to fry the crushed garlic for 30 seconds, then add aubergine and zucchini. Crushed them with a wooden spoon and fry for 10mins.
  5. Add tomatoes, basil, balsamic vinegar and salt.
  6. Spread a layer of the sauce in a baking tray. Spread a layer of ricotta and sprinkle over with a generous amount of parmesan, then spread over a layer of lasagne sheets. Repeat once more, until your dish is full. Finish with parmesan and basil.
  7. Put they tray in the oven for 20-30 mins.
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