This yummy dish is a good way to sneak some veggies into your little tots’ diets. Makes about 6 portions.

The what:

15g unsalted butter

1/2 onion, chopped

50g leeks

150g butternut squash

150g sweet potato

1/2 aubergine (ca. 100g)

40g spinach.  When I made this recently, I didn’t have any spinach so used 2 leaves of savoy cabbage (washed & finely chopped), which was equally good.

200g chopped tomatoes (or you can use half a tin of chopped tomatoes)

5-6 lasagne sheets

tbsp olive oil

breadcrumbs (optional)

For the sauce:

50g grated parmesan

300g cream cheese (or 150g cream cheese, 150g goats’ cheese)

1 egg yolk

pepper to season (optional)

Tip: you need to keep and eye on the lasagne sheets when simmering as they easily stick together and it’s next to impossible to separate them again afterwards – trust me, I’ve tried and failed! A little olive oil in the water helps.  Separate with a wooden spoon / spatula when you first pop them in and stir occasionally.

The How:

Put the kettle on to boil and then add the sweet potato and butternut squash to a pot of boiling water and simmer for 12-15 minutes.  Melt the butter in a pan and add the onions and leeks and cook on medium heat until soft, but not brown.

Pre-heat the oven to 200 (fan) or 220.

Steam the cabbage (if using) and aubergine.  I have a microwave steamer, which is really handy and only takes about 2 minutes.

Alternatively use a traditional steamer over a pan of boiling water.  This will probably take about 5-8 minutes.  If using spinach, you just need to wash it.

Then sitr together the sweet potato, butternut squash, aubergine, cabbage / spinach and tomatoes.

As there isn’t very much liquid in this dish it is a good idea to soften the lasagne sheets by putting them in boiling water with some olive oil and simmer for about 4-5 minutes.

Now to the sauce….simply mix all the ingredients together and give a good stir.

Assemble the lasagne in an oven-proof dish.  Layer it up starting with the veggie mix, then a lasagne sheet (you may need to cut one of the sheets to fill the gaps) and finally spread with the sauce.   You should have enough for three layers of each.  Sprinkle some breadcrumbs on the top (optional).

Bake in the oven for  20-25 minutes.  Meanwhile put on the kettle again and make yourself a well-deserved cup of something!

Once the lasagne is done you can serve and/or save some in the fridge / freezer for another day.