Child-Friendly Veggie Lasagna 150 Author: Canadian Living Credits: Child-Friendly Veggie Lasagna 150

As a mom it is always hard to get kids to eat their veggies, but with this recipe it is easy. By mixing everything in one bowl, you can also cut down on time and dishes and make easy for children to help out. Note: Mixture freezes very well, so I will often make a double batch and freeze one without the cheddar on top. Upon defrosting I will add the cheddar before baking, so the cheese tastes fresh.

  • Portion size 8 servings
  • Credits : joylynn_russell


  • 1/2 package mafalda noodle
  • 1/2 package lasagna noodles
  • 1 can crushed tomatoes
  • 1 can diced tomatoes
  • 1 tablespoon olive oil
  • 1 tablespoon brown sugar
  • 1/4 teaspoon cinnamon
  • 2 teaspoons Italian seasoning
  • 1 teaspoon dill
  • 1/2 teaspoon salt
  • 1 medium zucchini
  • 5 medium sized mushrooms
  • 1/2 medium red onion
  • 4 cups torn spinach
  • 4 cloves garlic
  • 1 medium bell pepper
  • 1 cup grated, smoked Gruyère cheese
  • 1/2 cup shredded Parmesan
  • 3 cups shredded white cheddar cheese


Preheat oven 350ºF. In a large pot boil 3 L water and half of the salt. Once water is boiling add mafalda (lasagna noodles), breaking them into small pieces, approx 3 inches. Cook the noodles, rinsing with cold water and coating with half the olive oil when done. While the noodles cook, dice the vegetables and place in large mixing bowl. In the same mixing bowl add the both cans of tomatoes, olive oil, sugar, cinnamon, Italian seasoning, dill, salt and pepper, Parmesan and Gruyere cheese. Mix thoroughly, while slowly adding cooked noodles to the mixture. Place in a 9x13 baking pan, and cover with shredded cheddar. Place in oven and cook for 45 minutes.
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Child-Friendly Veggie Lasagna