Today we've whipped up a new vegetarian lasagne with veggie mince, which, as the name suggests, is a sort of mince made entirely from veggies and can be found in most any supermarkets. We've made this lasagne with grated courgette, carrots and a red pesto sauce. You could always try keeping the lack of meat secret, and see if anyone notices... Note that this recipe is for two days, so remember to save some for tomorrow. Enjoy!

Directions

1. Preheat your oven to 200 degrees convection.

2. Finely chop onion and garlic. Rinse the courgette, peel the carrots, then grate both on the coarse side of a grater - or in a food processor.

3. Sweat onion and garlic for a few minutes with some olive oil in a deep pan or pot, until lightly browned. Add veggie mince and sear well. Add paprika, thyme, courgette and carrot, and cook for another few minutes.

4. Add chopped tomatoes and pesto and let the lot simmer for about ten minutes. Season with salt and pepper.

5. Now layer your veggie bolognese and mornay sauce in an oven dish - do a minimum of three layers, of course with lasagne sheets in between. Start and finish with a layer of sauce. Top with mozzarella and bake the lasagne for about 30 minutes, or until the cheese is golden.

6. Garnish the lasagne with a bit of herbs should you have some to hand, and serve with rinsed cherry tomatoes and avocado wedges for snack veggies.

7. Enjoy!

Tip

Tasks for kids in the kitchen: Let your kids help peel carrots and cut avocado into wedges. They can also help taste and season the sauce, and add lasagne sheets to the dish.