Chunky Veggie Lasagna | Cooking With Kids

We have started attending a kids baking class, aimed at the under 5's it is perfect for my independent monsters to gain kitchen skills. This week we, I mean THEY, made veggie lasagna and Jenson's was made completely independently, Evie had minimum help and Elsie and me worked together!

What You Need (makes 3 individual portions as photo'd above):

6 Lasagna Sheets
6 mushrooms 
2 peppers (large chunks)
1 Broccoli (par boiled and cut into easy to handle large toddler sized chunks)
1 tin chopped tomatoes
Mixed herbs
1 tub Soft Cheese

Top Tip: Use any veg you have or that your little monsters like!

First of all get little hands to cut up the mushroom and the peppers into bite sized chunks (or indeed use fingers to 'snap' them to size and pop them in a mixing bowl.

Next its time to break up those brocolli florets into smaller chunks and pop them into your bowl. 

Sprinkle the veg with herbs and spoon over enough chopped tomatoes to cover your veg. Give it a good old stir and spoon half of your mixture into your baking tray/dish. We used the throw away foil trays...think chinese takeaway! which meant each monster had their own!

Now cover with a lasagna sheet, you may have to break it up, Evie and Jenson both enjoyed breaking theirs up and fitting it like a jigsaw!

Layer you chunky veggie mixture again and then cover with another lasagna sheet. 

In a bowl mix the soft cheese with a dash of milk to get a thick liquid, keep adding milk until it is a pourable consistency (you dont want it too runny, it needs to sit on top of your lasagna sheet!) then cover the top of your laagna with the cheesey topping and then top with grated cheese and another sprinkle of herbs. 

Bake in a preheated oven (gas mark 6)  for around 20 minutes. 

Serve with garlic bread (yum!)