Vegetarian Aubergine Courgette Lasagne Recipe For BLW
Table of Contents
Recipes For Aubergine And Courgette
Aubergine and courgette are excellent choices for baby-led weaning (BLW) due to their soft textures when cooked, making them easy for little ones to grasp and chew. Both vegetables are packed with vitamins, minerals, and dietary fibre, supporting healthy growth and digestion.
This aubergine and courgette lasagne stands out as the most delicious lasagne BLW recipe for the whole family, as it combines these nutritious ingredients into a delicious dish that even adults will enjoy.
The layers of flavour from the vegetables, complemented by tomato sauce and lentils and some cheese are great things that create a wholesome meal that promotes healthy eating habits from an early age, allowing the entire family to share in a nourishing dining experience together.
Courgette Lasagne
Courgette lasagne is an excellent choice for baby-led weaning, suitable from as early as six months. This recipe can easily be adapted to include or leave out lasagne sheets, making it a fantastic option for gluten-free babies.
By replacing traditional pasta with layers of thinly sliced courgette, it is a great way to create a nutritious and soft-textured meal that is simple for little ones to grasp and enjoy.
The combination of cooked courgette, tomato sauce, lentils and cheese provides essential nutrients, while the absence of gluten ensures that all babies can savour this wholesome meal without any dietary concerns.
The Benefits of Lasagne for BLW
Lasagne offers numerous benefits for baby-led weaning (BLW), making it an excellent choice for introducing a variety of flavours and textures to your little one’s diet. Its layers of pasta, sauce, and filling can be easily customised to include nutritious ingredients such as vegetables, lean meats, and cheese, providing a balanced meal in one dish.
The softness of cooked pasta and fillings helps little ones grasp and chew without choking, while the appealing presentation can entice them to explore new foods.
Lasagne can also be prepared in advance and portioned for convenient meals throughout the week, making it a practical option for busy parents.
Overall, this classic dish can help healthy eating habits by encouraging babies and children to engage with their food and enjoy a range of tastes from an early age.
Ingredient information
Olive oil - I have used an extra virgin olive oil but you could use regular olive oil, avocado oil or even unsalted butter.
Red onion - I have used a red onion but you could use a yellow onion or a couple of shallots if you prefer.
Garlic - I have used fresh garlic but you could use garlic powder or garlic granules.
Oregano - This is a great dried herb for tomato based sauces, you could just use the dried mixed herbs or you could use dried basil. Fresh herbs such as fresh basil can be used within the tomato sauce too or both dried and fresh.
Mixed herbs - A staple dried herb in my cupboard, this is a great allrounder herb with so much flavour that can be used in so many dishes and sauces.
Tomatoes - I have used tinned plum tomatoes, you could use chopped tinned tomatoes if you prefer or a tomato passata.
Green lentils - I love adding green lentils or any lentil to a tomato based sauce for added nutrition, they are great for weaning as they are so soft an great for lumpy textures.
Aubergine - Cooked aubergines are perfect for baby led weaning recipes, soft and easy for little hands to hold.
Courgette - Cooked courgette is delicious and soft for babies to hold. So versatile and can be added to many recipes.
Lasagne sheets - Great to use in a lasagne, obviously! You can also roll them to make a cannaloni or shred to add to pasta sauces. It is up to you if you use wheat based lasagne sheets or egg-based lasagne sheets as a great alternative.
Tomato paste - I have added a touch of tomato puree to add richness and flavour to make a rich tomato sauce.
Cheese - You can use your cheese of choice, mature cheddar cheese and mozzarella cheese are great choices for flavour and texture. You could dot a little ricotta cheese or cottage cheese on top of the lasagne too if you like.
Serving suggestion
The vegetable lasagne would be great served with fresh ingredients such as cucumber batons, or quartered tomatoes.
You could serve with vibrant veg such as tender stem broccoli or peas or sweetcorn corn on the cob.
Other recipes you may like: Butternut squash lasagne, Spinach and ricotta lasagne or Margherita pasta.
Storage instructions
The aubergine lasagne can be stored in the fridge for up to 3 days, stored in an airtight container.
If you wanted to freeze the lasagne, you will need to make sure that the lasagne has cooled down to room temperature for 10-15 minutes before transferring to either a freezer bag or airtight container. You could also wrap the lasagne in plastic wrap followed by aluminum foil to store in the freezer.
Ensure that the bag/airtight container is labelled with the item and the date. I use masking tape to label the airtight container.
To defrost the lasagne, leave it in the fridge overnight and make sure that it is fully defrosted, before re heating.
To reheat, place the lasagne in a baking dish and heat on 180C or 350F for 15-20 minutes.
Equipment used to help with this recipe
Baking dish - A square rust-resistant non-stick baking tin - very versatile and can be used for your cake bakes or roasting meat and veg!
Saucepan - So many pan sets out there but I particularly like to use pans with a non-stick surface for ease of cleaning and ones that are suitable for different types of hob surface.
Airtight container - I much prefer the click-shut lids on these containers compared to others. They are also dishwasher and freezer safe and BPA free, so very suitable for food use.
Baking sheet - I have chosen to use a non-stick and BPA free baking sheet - they are easy to clean and, if you buy more than one, easily stackable and easily stored.
Recipe | Vegetarian Aubergine Courgette Lasagne Recipe For BLW
Vegetarian Aubergine Courgette Lasagne Recipe For BLW
Ingredients
Instructions
- Start by preheating your oven to a medium heat of 180C fan or 350F.
- Pour 1 teaspoon of olive oil in a large saucepan and add the onion and cook on a low heat for 10 minutes until soft and starting to brown.
- Add in the garlic and cook for 1 minute.
- Next add in the mixed herbs, oregano, tomatoes, tomato paste and lentils and stir, breaking up the tomatoes with the spoon. You can add a little black pepper at this point too.
- Pop the lid on the saucepan and cook for 20 -25 minutes.
- In the mean time, take a frying pan or griddle pan and drizzle over a tablespoon of the olive oil. add in the slices of aubergine and cook on a high heat for a couple of minutes, using tongs turn the aubergine over and cook for a further 5 minutes. repeat until you have used the remaining olive oil, aubergine and courgette slices and set aside.
- To layer the lasagne, start by taking 3 big spoonfuls of the lentils and place on the base of the baking dish in an even layer, place 2 pasta sheets on top followed by another layer of the lentils.
- Next place the slice of aubergine in a single layer followed by 2 more pasta sheets and another layer of the tomato lentils.
- Next it is the courgette to lay on top of the lentil sauce in a single layer followed by the remaining 2 lasagne sheets as the top layer followed by the remaining sauce.
- Sprinkle over the cheese and pop into the oven on a baking tray for 40 minutes until golden brown.
Notes
You can easily make this recipe gluten free by leaving out the lasagne sheets or using a gluten free alternative.
To make the recipe vegan, use a dairy free grated cheese for the top of the lasagne.
You could add bread crumbs over the top of the lasagne for a little texture and crunch.
©The Petit Spoon
Content and photographs are copyright protected and need prior permission to use elsewhere. Copying and/or pasting full recipes to other websites and any social media is strictly prohibited. Sharing and using the link of this recipe is both encouraged and appreciated! Share this post now!
My blueberry bliss balls recipe includes oats, frozen blueberries, chia seeds, and desiccated coconut. A simple vegan snack, perfect for your baby and family.