Hidden Veggie Lasagna

Hidden Veggie Lasagna

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Hidden Veggie Lasagna

Packed full of veggies, our Hidden Veggie Lasagna recipe is a crowd favourite, and child-approved even for fussy eaters.

This recipe was provided by our wonderful Chef Tania at Guardian Sydenham.

Serves 4-6


  • 250g lasagna sheets
  • 400g tomato puree (1 large can)
  • 250g frozen peas and corn mix
  • 1 teaspoon sweet paprika
  • 1 teaspoon coriander powder
  • 2 teaspoons cumin powder
  • 1 tablespoon vegetable stock powder
  • 25L water (approximately)
  • 200g pumpkin, chopped
  • 1 teaspoon dried oregano
  • 2 onions, chopped
  • 2 carrots, cut
  • 2 capsicums, cut
  • 3 cloves garlic, minced
  • 1 tablespoon minced ginger
  • 200g tasty cheese, grated
  • Olive oil
  • Salt and pepper to taste


    1. Preheat the oven to 180°C (350°F).
    2. In a large pot, heat some olive oil over medium heat. Add the onions, garlic, and ginger. Cook until softened.
    3. Add the sweet paprika, coriander powder, and cumin powder. Cook until fragrant.
    4. Add the tomato puree and water. Bring to a boil, then reduce heat and simmer.
    5. Add the frozen peas & corn mix, pumpkin, carrots, and capsicums. Season with salt and pepper. Cook until the vegetables are tender.
    6. Stir in the dried oregano.
    7. Using a stick blender, blend the mixture until smooth.
    8. In a baking dish, layer the lasagna sheets and vegetable mixture, finishing with a layer of vegetable mixture on top.
    9. Sprinkle the grated cheese over the top.
    10. Cover with foil and bake in the preheated oven for about 30-40 minutes, or until the cheese is melted and bubbly.
    11. Serve hot and enjoy your vegetable lasagna!

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