I thought it might be good to start reflecting once a week on what the nutritional successes were in toddler feeding and this week seems like a good one to start! I have many ups and downs each week with my cooking and rather than beat myself up for the failures I thought I’d outline the winners in the hope that they might provide inspiration for others (let’s not mention the CSIRO’s epic fail recipe – cheesy vegetable muffins).
This week we had two big winners in pumpkin lasagne and dried apricots – hurray! The apricots were a success because he was sitting in a Wiggles Big Red Car when they were offered but the pumpkin lasagne was eaten on its own merits.
I’ve learnt to make pumpkin lasagne in record time as long as I remember to roast some pumpkin earlier in the week – here’s the recipe.
Eleanor’s pumpkin lasagne
- Half a butternut pumpkin cubed and roasted
- Two handfuls of chopped baby spinach (optional)
- Fresh lasagne sheets
- Low salt tomato based pasta sauce
- Béchamel/white sauce or ricotta mixed with one egg and parmesan.
Preheat over to 180 degrees.
In an over-proof dish, layer the pasta sauce, spinach, pumpkin and lasagne sheets, starting with the tomato sauce. Top with béchamel or ricotta mix.
Bake for around 30mins or until top of lasagne is golden brown.
I’ll be more organised and put some photos up next time!!