Name: Classic Family Lasagna with Hidden Vegetables
Total time: 75 min
Yield: 4

A cozy dinner at the family table becomes a relaxed experience with this lasagna. The combination of soft pasta layers, aromatic tomato sauce, and creamy bechamel is very popular with many children. At the same time, the finely pureed vegetables in the sauce provide valuable vitamins and fiber for an active day. Parents can easily adapt the recipe to their family preferences.

Ingredients

For about 3 portions (one small baking dish):

150 g carrots (organic preferred)
100 g celeriac
1 small onion
1 tablespoon olive oil
250 g mixed ground meat (or red lentils for a vegetarian option)
400 g crushed tomatoes
1 teaspoon dried oregano and 1 teaspoon mild paprika
150 g oven ready lasagna noodles
30 g butter
30 g wheat flour
300 ml whole milk
80 g grated mild cheese (such as Gouda or mozzarella)

Preparation

Peel the carrots, celeriac, and onion, and cut them into rough pieces. Blend them in a food processor or with an immersion blender until a very fine and smooth consistency forms.
Heat the olive oil in a pan and cook the ground meat thoroughly. Add the pureed vegetables and saute gently for about five minutes.
Stir in the crushed tomatoes and the spices. Let the sauce simmer over medium heat for about 15 minutes until it becomes thick and rich.
For the bechamel sauce, melt the butter in a small pot. Stir in the flour, cook briefly, and then slowly whisk in the milk.
Bring the white sauce to a gentle boil until it thickens. Preheat the oven to 200 degrees Celsius (top heat and bottom heat).
In a small baking dish, alternate layers of tomato sauce, bechamel sauce, and lasagna noodles. Finish with a layer of sauce and sprinkle the grated cheese on top.
Bake the lasagna in the oven for about 30 minutes until the cheese is golden brown. Let it cool well before serving, and always test the temperature before your child takes the first bite.

Variations and Tips

Different vegetables: Zucchini, bell peppers, or cauliflower can also be wonderfully hidden in the sauce. Simply puree them along with the carrots.
Storage: The lasagna keeps well in the refrigerator for up to two days when covered. It is also excellent for freezing in individual portions and reheating as needed.
For the whole family: Adults and older siblings often like things a bit spicier. You can season your portions directly on the plate with freshly ground black pepper, salt, or chili flakes.
Adjusting texture: For children who are still practicing their chewing skills, you can lightly mash the baked lasagna on the plate with a fork. This helps the soft layers mix even better.

Allergy and Safety Information

This recipe contains wheat, dairy, and celery. Always introduce new foods one at a time and in small amounts to carefully observe any potential reactions. Ensure that the meat is cooked completely through. If you have any concerns about nutrition or introducing new foods, it is best to speak with your pediatrician.

Nutritional Information

The vegetable sauce provides a good portion of fiber, which supports healthy digestion. The ground meat supplies valuable iron, which is important for the growth and development of young children. The crushed tomatoes also contain plenty of vitamin C, which further improves iron absorption in the body.

Ingredients

For about 3 portions (one small baking dish):

150 g carrots (organic preferred)

100 g celeriac

1 small onion

1 tablespoon olive oil

250 g mixed ground meat (or red lentils for a vegetarian option)

400 g crushed tomatoes

1 teaspoon dried oregano and 1 teaspoon mild paprika

150 g oven ready lasagna noodles

30 g butter

30 g wheat flour

300 ml whole milk

80 g grated mild cheese (such as Gouda or mozzarella)

Preparation

Peel the carrots, celeriac, and onion, and cut them into rough pieces. Blend them in a food processor or with an immersion blender until a very fine and smooth consistency forms.

Heat the olive oil in a pan and cook the ground meat thoroughly. Add the pureed vegetables and saute gently for about five minutes.

Stir in the crushed tomatoes and the spices. Let the sauce simmer over medium heat for about 15 minutes until it becomes thick and rich.

For the bechamel sauce, melt the butter in a small pot. Stir in the flour, cook briefly, and then slowly whisk in the milk.

Bring the white sauce to a gentle boil until it thickens. Preheat the oven to 200 degrees Celsius (top heat and bottom heat).

In a small baking dish, alternate layers of tomato sauce, bechamel sauce, and lasagna noodles. Finish with a layer of sauce and sprinkle the grated cheese on top.

Bake the lasagna in the oven for about 30 minutes until the cheese is golden brown. Let it cool well before serving, and always test the temperature before your child takes the first bite.

Variations and Tips

Different vegetables: Zucchini, bell peppers, or cauliflower can also be wonderfully hidden in the sauce. Simply puree them along with the carrots.

Storage: The lasagna keeps well in the refrigerator for up to two days when covered. It is also excellent for freezing in individual portions and reheating as needed.

For the whole family: Adults and older siblings often like things a bit spicier. You can season your portions directly on the plate with freshly ground black pepper, salt, or chili flakes.

Adjusting texture: For children who are still practicing their chewing skills, you can lightly mash the baked lasagna on the plate with a fork. This helps the soft layers mix even better.

Allergy and Safety Information

Nutritional Information