Most kids love lasagne - and most kids won't even notice that this lasagne is full of veggies and no meat.. hehe..! And why? Well, it's super tasty, it's really that simple! Remember to save half for tomorrow, as the recipe is designed for two days. Enjoy!

Directions

1. Preheat your oven to 200 degrees convection.

2. Finely chop onion and garlic. Clean and rinse the mushrooms and cut them into smaller chunks. Peel the carrots, rinse the courgette and grate both on the coarse side of a grater - or give them a spin in a food processor.

3. Now sautée the onion for a couple of minutes in some olive oil in a deep pan or pot, until lightly browned. Add mushrooms, courgette and carrots, and sautée for another couple of minutes. Then add the spinach and stir continuously, until the leaves have wilted.

4. Add chopped tomatoes, tomato purée and oregano, and let the lot simmer for about ten minutes. Season with salt and pepper to taste.

5. Layer the veggie bolognese and mornay sauce in an oven dish in at least three layers, separated by lasagne sheets. Begin and end with a layer of sauce. Spread the mozzarella on top and bake the lasagne for about 30 minutes, or until the cheese is golden.

6. Sprinkle the lasagne with a bit of herbs if you have some to hand, and serve with rinsed cucumber and bell pepper as snack veg. Enjoy!

Tip

Tasks for kids in the kitchen: Let your kids help cut the mushrooms. They can also grate courgette and carrots.