Egg-Free & Dairy-Free Lasagne Cups

By Aileen Cox Blundell

I have been cooking so many egg-free and dairy-free recipe for kids and I have really loved the challenge. The best though has to be these dairy-free lasagne which literally took me 6 disasters BUT you will be happy to hear these work! AND they are amazing!

We are proper lasagne fans in our house, so you can imagine the look of horror when I told my kids I had made a vegan lasagne recipe! I honestly have received thousands of messages from parents asking for alternatives to cheese, béchamel sauce, egg lasagne sheets, that I really felt it was about time, these parents needs and requests were met. So voila! Egg and Dairy Free Lasagne that honestly tastes just like the real thing!

Non-Egg Pasta Sheets

Fresh pasta, normally found in the fridge of your local supermarket but also easy to make fresh at home. It generally is made with egg so not suitable for babies and kids with egg allergies. Fresh pasta is soft and easy to cut into little circles for a recipe like this. For this recipe, buy egg-free pasta sheets, place into a tray of hot water. Place the tray in the oven for about 5 minutes and let the pasta soften. Carefully remove the tray and gently take each sheet out. I like to line a board with parchment paper and cut circles out, this prevents sticking. When placing the pasta into the tray, make sure it is lightly oiled so after cooking they just pop right out 🙂

I used the Dunnes Stores new Italian range of dried lasagne sheets which were perfect and 100% egg-free.

Dairy-Free Béchamel Sauce

A normal béchamel sauce is made by melting butter, adding in flour then cooking gently before pouring in milk stirring well until it forms a thick creamy sauce. It is at this point that you can add cheese to make a cheese sauce, or chives and onion to make an onion sauce.

This sauce is quite different from the normal béchamel in that it uses no butter and no dairy! What!!!! Instead, I have used roasted butternut squash. Mix with garlic, garlic powder, onion powder and a splash of plant-based milk. When blended it honestly turns super creamy. This is then used in replacement for a regular béchamel in lasagne and is just as nice!

Veggie Bolognese

Roasting the vegetables makes such a difference to the taste of this recipe. It is a step you don’t have to do but I promise it is so worth it. Cooking in just one pan is amazing plus it saves on cleaning up! To keep this dish completely plant-based, I replaced meat with lentils to add protein in. Lentils are a great source of protein. They are also a super source of iron too so perfect for your entire families diet. 1 cup of dried lentils is nearly 54g of protein! Isn’t that amazing! This was based on the back of pack nutritional.

All of the veggies used were part of the Dunnes Stores Everyday Savers Range so super value.

Plant-Based Cheese

There are some amazing vegan or dairy-free cheese products on the market now. You only need a small sprinkle and it is enough to make the tops crispy and cheesy.

For a good plant-based cheese I used Violife which is available in Dunnes Stores. For a good regular good cheddar cheese, I use the Dunnes Stores own brand cheeses which are aaaaaamzing!

Batch Cook Dinner

This recipe makes 24 mini muffin lasagnas and also 12 larger muffin tin lasagnas too. Serving size – Adults 2 larger muffin-sized lasagnas and kids – 2 mini muffin tin sized lasagnas. Smaller babies starting weaning would only eat one so when you think about it that is a LOT of dinners.

Let me know what you think in the comments below. I am SO SO excited for you all to make this!

Lots of love,

Aileen xxxx

Here are some of my favourite dairy-free recipes:

Broccoli and Cauliflower Egg-Free Fritters

Lunch

This healthy vegetable fritter recipe is egg-free and you don’t need an egg replacement!

Vegan Sesame and Soy Cauliflower Wings

Dinner

You know that craving you get for Chinese food? This is the BEST vegan fake away ever!

Vegan Veggie Loaded Moroccan Stew

Dinner

Vegan Veggie Loaded Moroccan Stew Packed full of veggies & chickpeas.

Baby Friendly Healthy Chicken Korma with a vegan option

Dinner

Easy healthy chicken korma with Greek yogurt and coconut milk.

Egg-Free & Dairy-Free Lasagne Cups

No ratings yet

Prep: 55 minutes minutes

Cook: 15 minutes minutes

Total: 1 hour hour 10 minutes minutes

Servings: 36 baby cups & adult cups

(Hover over # to adjust)

Print Comment [mv_grow_share id="blf-pin-it" networks="pinterest" networks_labels="Pin" shape="rectangular" button_style="8" show_labels="yes" show_count="no" show_total_count="no"]

Healthy mini lasagna cups for baby-led weaning. Easy finger food recipe for babies 6 months old +. Freezer friendly make-ahead family dinner.

Ingredients

• 1 Butternut Squash
• Drizzle rapeseed oil
• 1 tablespoon finely chopped rosemary
• 2 Courgettes
• 1 Red Pepper
• 1 Large White Onion
• 4-6 cloves garlic skins on
• 3 tablespoons olive oil
• 200 g 1/2 cup red lentils
• 1 x 400g tin tomatoes
• 2 tablespoons tomato puree
• 500 ml 2 cups water
• Bunch fresh basil leaves torn
• 3 tablespoons of milk of your choice
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 pack lasagne sheets
• 1 litre boiling water
• 120 g cheese of your choice

---

Method

• Pre-heat oven to 180ºC (350ºF).
• Cut the butternut squash into small chunks then place onto a baking tray, drizzle over a little olive oil then sprinkle over rosemary. Roast for 30 minutes until soft. Remove from the oven to cool.
• Dice the courgettes, red pepper and onion and place into a separate baking tray. Add the garlic cloves leaving the skin on. Pour over the olive oil then roast for 20 minutes until the vegetables are soft.
• Remove from the oven, then pour into the lentils, tin of tomatoes, tomato puree and water. Stir well and place back in the oven for a further 20 minutes until the lentils are cooked and the sauce is thick. Add the basil leaves and stir well, then leave aside.
• Gently remove the skin from the butternut squash and place the squash into a blender along with the milk, onion powder and garlic powder. Blend until it turns into a smooth sauce.
• Place the lasagne sheets into a tray with the boiling water and leave until they start to soften enough they can be rolled. You can also place the tray in the oven for 10 minutes until they soften (just be super careful taking them out of the oven).
• To assemble the lasagnes – Take a soft lasagne sheet and cut into circles, then use the circles to line a mini muffin tin. If using a standard muffin tin cut larger circles to fit. Add a teaspoon of butternut squash sauce, then a heaped tablespoon of the lentil, tomato Bolognese and finally sprinkle over a little cheese. Repeat until the mixture is used up.
• Cook in the oven for 15 minutes or until the cheese is crispy.
• Serve warm with extra basil leaves.

---

*

Recipe Notes & Tips

Did you make this recipe?

Leave a comment below and tag @babyledfeeding on Instagram so we can see all the deliciousness!

Tag on Instagram Leave a Rating Pin on Pinterest