Best Vegetarian Lasagna - Baby-Led Weaning Adaptation

Ingredients

• to drizzle olive oil
• 8 ounces cremini mushrooms
• 1 red bell pepper
• 1 medium zucchini
• 1/2 medium yellow onion
• to taste salt and black pepper
• 15 lasagna noodles
• 3 cups marinara sauce
• 3 cups spinach
• 2 cups mozzarella cheese
• 1/2 cup pecorino cheese
• for garnish fresh basil or parsley
• 3 cups ricotta cheese
• 3 cloves garlic
• 2 teaspoons lemon zest
• 1 teaspoon salt
• to taste black pepper

finger food Ingredients

• to drizzle olive oil
• 8 ounces cremini mushrooms
• 1 red bell pepper
• 1 medium zucchini
• 1/2 medium yellow onion
• to taste salt and black pepper
• 15 lasagna noodles
• 3 cups marinara sauce
• 3 cups spinach
• 2 cups mozzarella cheese
• 1/2 cup pecorino cheese
• for garnish fresh basil or parsley
• 3 cups ricotta cheese
• 3 cloves garlic
• 2 teaspoons lemon zest
• 1 teaspoon salt
• to taste black pepper

finger food Instructions

1. PREHEAT the oven to 425°F and line a baking sheet with parchment paper. Oil a 9x13-inch baking dish for the family's lasagna.
2. [BABY PREP] CUT 2 thick, finger-width spears of **zucchini** and 2 wide strips of **red bell pepper** for the baby. Toss with a drizzle of **olive oil** and place on a designated corner of the baking sheet.
3. [BABY PREP] CHOP the remaining **cremini mushrooms**, **red bell pepper**, **zucchini**, and **yellow onion** for the family. Toss with **olive oil**, **sea salt**, and **freshly ground black pepper**, and spread them on the rest of the baking sheet, keeping them separate from the baby's unseasoned veggies.
4. [BABY PREP] ROAST the vegetables for 20 to 25 minutes until tender. Ensure the baby's spears are completely soft and easily squishable between two fingers. Reduce oven temperature to 400°F.
5. [BABY PREP] BOIL a small saucepan of unsalted water. Add 1-2 **lasagna noodles** for the baby and cook until overcooked and very soft (past al dente). Drain and toss with a touch of **olive oil**.
6. BOIL a large pot of salted water and cook the remaining **lasagna noodles** for the family until al dente. Drain and toss with **olive oil**.
7. [PULL POINT] SCOOP 2 tablespoons of **ricotta cheese** into a small bowl for the baby. Stir in a tiny pinch of grated **garlic** and **lemon zest**, omitting the salt and pepper.
8. MAKE the family ricotta filling: In a large bowl, stir together the remaining **ricotta cheese**, grated **garlic**, **lemon zest**, **sea salt**, and **freshly ground black pepper**.
9. ASSEMBLE the family lasagna: Spread 1 cup of **marinara sauce** in the 9x13 dish. Layer with family noodles, half the ricotta mixture, half the **fresh spinach**, half the roasted family vegetables, and 2/3 cup marinara. Repeat layers, top with remaining noodles, remaining marinara, **mozzarella cheese**, and **pecorino cheese**.
10. BAKE the family lasagna at 400°F for 30 minutes until bubbling. Let stand for 20 minutes, then garnish with **fresh basil** or **parsley**.
11. [BABY PREP] SERVE the baby's portion: Cut the soft, overcooked **lasagna noodles** into wide, finger-width strips. Spread a thin layer of the baby's garlic-lemon **ricotta** onto the strips. Serve alongside the soft-roasted **zucchini** spears and **red bell pepper** strips (with skins removed if tough) for easy grasping.
12. SLICE and serve the warm family lasagna to the rest of the family.