Sneaky Hidden Veg Lasagne
The Cook Who Knew Nothing
The Cook Who Knew Nothing
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  • 1 pound) coarsely chopped mixed vegetables after peeling. I typically use 1 carrot, a small piece of pumpkin or squash, 1 onion, handful spinach, a small zucchini (courgette), a small red capsicum (bell pepper), handful of mushrooms. Please keep the red/orange veg ratio higher than the green to keep the puree orange otherwise it will go an insipid green and the meat sauce won’t be the right colour.
  • 4 cloves of garlic
  • One (700ml/approx 24oz) bottle of tomato passata (Italian tomato puree)
  • 1/3 cup tomato paste
  • 3 tablespoons mixed Italian herbs
  • 2-3 bay leaves
  • 1 tablespoon sugar or agave nectar
  • 1 teaspoon tapioca or corn flour to thicken only if required
  • 1 cup shredded cheese (I use a 60/40 combination of tasty cheddar and parmesan)
  • 3 cups milk, whole or skim (soy works too)
  • 1/3 cup plain flour (gluten free works the same as regular wheat flour)
  • 1 small eschallot chopped finely
  • 3 tablespoons butter
  • 1/4 teaspoon nutmeg
  • 1 bay leaf
  • salt and pepper to taste
  • 2. Heat a tablespoon of olive oil in a heavy base pan over medium heat and cook the veg puree, stirring until it goes slightly darker, approx
  • 3-4 mins then cook for another
  • 10 minutes continuing stirring to make sure it doesn
  • 1. Add your cooked veggie puree to your meat, stir right through until thoroughly combined
  • 25 minutes If using one bring cooker to high pressure on full heat, then reduce heat bringing cooker to low pressure and cook for
  • 20 minutes Natural pressure release method



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