In collaboration with Schwartz.
When it comes to mealtimes our youngest two children are polar opposites when it comes to taste and preferences. Our nearly ten year old daughter is a vegetarian, she just doesn’t know it yet. Saying that, she did devour two helpings of slow cooked lamb the other day! An example that springs to mind is that meal where I made everyone else a most gorgeous macaroni and cheese dinner, opting to serve myself a pretty measly low-calorie salad (I was trying to shift a few pounds). She sat there, indignant, poking at her oozy gooey mac n’ cheese asking why I get all the nice food.
You’ve no idea, dear, no idea.
On the other hand, our youngest, eight, is a carnivore. A vegetable daren’t touch his plate without eliciting copious complaining and endless coaxing him to just try a bite, honest, you need the goodness in the vegetables – please eat the vegetables! When faced with a full roast beef dinner, mashed potatoes, vegetables, Yorkshires and gravy he comments: “Mum, why do you only make yucky food?!”.
See what I’m faced with?!
Schwartz are currently promoting a “Food Stories” campaign – a campaign that encourages us food bloggers to share the stories behind our family favourite recipes. Recipes that evoke fond memories; recipes that have been handed down through the generations, or something we’ve perfected ourselves that we cook for our own families.
This lasagne recipe is one of our firm family favourites, variations of which I have been making for at least the last ten years. For the purposes of this food story I’ve pared it back to its basic components – no bits touching other bits, no hidden vegetables in the sauce, just pure comfort food. Food our youngest son, at least, will eat.
It’s at this point I should probably mention our third child: The Teenage Boy, who, at the age of 16, will eat absolutely and utterly everything without care, and lots of it. Except a mushroom. Ever.
As far as food stories go, our own food story here in Elizabeth’s Kitchen Diary has taken a new turn. We’ve branched out into making recipe videos! My husband over at AudioBoy Productions is a rather talented musician and sound engineer (by night – by day he’s a postman!). For years he’s been working on this that and the other project and he’s created quite a database of soundtracks on his computer. Soundtracks crying out to be heard by the world.
He also knows his way around Adobe Premier Pro and After Effects, which means together we’re beginning to churn out some rather snazzy content (watch this space – we’ve got a few awesome videos waiting to be released!).
We’re still in the learning process when it comes to recipe video making, so please bear with us as we work out the kinks. For example, a) while making the video below we learned that using a highly reflective induction hob is not ideal – you can spend the whole time looking up my nose in the video below, if you fancy. b) I need to learn how to use an induction hob (my regular cooker has a ceramic top). c) All ingredients should be laid out in advance, and d) it’s not a good idea to start filming just before the school run. Oh, and e) the sun (or lack thereof!) is a pain!
Still, it turned out rather well, and there’s some pretty fantastic music to listen to while you watch. My husband is going to start uploading his tracks to his channel on Audio Jungle for download, if you want to use them yourself.
Now I have to confess that I am a fan of fresh herbs and freshly ground cracked black pepper, but when it comes to a fussy veggie phobic child a piece of basil in a sauce looks terrifyingly like spinach, and should a speck of freshly ground pepper land on his tongue he cries out, “Fire in the mouth! Fire in the mouth!” and rushes off for a glass of milk to calm down the inferno.
So, for the purposes of this child-friendly version I’ve used Schwartz dried parsley, basil and oregano and their pre-ground black pepper. That way the finished dish gets the flavour of the herbs and spice without actually seeing it. My spice rack is filled with all sorts of awesome dried herbs and spices from Schwartz and they’re a godsend, especially during the winter months when fresh herbs are scarce.
You can find their herbs and spices, as well as their ready made spice mixes in all good shops. In fact, even our rural island village stop stocks their products, so they really are everywhere!
The verdict?
He loved it! He was so chuffed when he came home from school to find out that we were having lasagne with no hidden bits in it served with garlic bread, two of his most favourite things in the whole wide world. He wasn’t that fussed with his salad (his sister ate his!), but there were clean plates all around.
Mission accomplished.
Win!
Now, to convince him that it’s ok to have his picture on the Internet. Our youngest is quite conscious of not having his face shown in my blog posts – hence the mask!
Child-Friendly Lasagne with Cheddar Cheese Sauce
Ingredients
for the tomato sauce
- 1 tbsp sunflower oil
- 1 medium onion finely chopped
- 2 garlic cloves finely chopped
- 90 grams smoked back bacon finely chopped
- 1 tsp dried parsley
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/4 tsp freshly ground black pepper
- 1/2 tsp sea salt
- 500 grams Scotch lean beef mince
- 2 tbsp tomato puree
- 400 grams tinned chopped tomatoes
- 1 tbsp Worcestershire sauce
- 150 ml good quality beef stock
for the cheddar cheese sauce
- 40 grams butter
- 40 grams plain flour
- 600 ml full fat milk
- 160 grams mature cheddar cheese grated
to assemble
- no cook lasagne sheets
- 80 grams Parmesan cheese grated
- freshly grated nutmeg
- 50 grams mature cheddar cheese grated
- 1/2 tsp dried parsley
Affiliate Links
This recipe card may contain affiliate ingredient and equipment links. As an Amazon Associate I earn from qualifying purchases.
Instructions
- Preheat oven to 200 C.
- Heat the oil in a large pan over a medium-high heat.
- Gently saute the onions until they begin to soften and change colour slightly.
- Add the garlic cloves and the chopped bacon and cook for a few minutes.
- Add the dried herbs, salt and pepper and stir well.
- Add the beef mince and cook until browned all over.
- Add the tomato puree and stir well, then spoon in the tomatoes, Worcestershire sauce and beef stock. Stir well, reduce the heat and simmer, uncovered, for 15 minutes until the sauce becomes nice and thick. Set aside.
- To prepare the cheese sauce, heat the butter in a small saucepan over a medium heat. Stir in the flour, and stirring continuously, cook for one minute.
- Remove the pan from the heat and pour in a little milk, stirring constantly. Slowly add the rest of the milk and whisk until there are no lumps.
- Return the pan to the heat and stir until it begins to thicken.
- Switch off the heat and add the grated cheddar cheese. Stir until the cheese has melted into the sauce. Set aside.
- To assemble, spoon a little of the tomato sauce onto the base of your casserole dish and arrange a layer of no cook lasagne sheets over the top. I break mine to fit my awkward sized dishes, using the little broken bits to fit any gaps.
- Spoon some more tomato sauce over the lasagne sheets and pour over 1/3 of the cheese sauce.
- Sprinkle with freshly ground nutmeg and 1/3 of the Parmesan cheese.
- Repeat until all the ingredients are used up, finishing with a layer of cheese sauce. Sprinkle with the remaining cheddar cheese, Parmesan and a little sprinkle of parsley.
- Bake for 30 minutes until golden and bubbly. Set aside for 15 minutes to cool before cutting.
Notes
- Use a mild cheddar cheese if your kids don't like the taste of sharp (mine do).
- Use a food processor to chop up celery, courgettes and carrots very, very finely and add them into the tomato sauce. Only the most observant of children can find bits in that!
- Omit the cheddar cheese and add a dash of ground mace for a traditional bechemel sauce. Season with ground white pepper, if desired.
- Add a layer of ricotta cheese mixed with chopped up spinach sauteed just until it wilts. Stir in an egg to bind it together.
- Add a layer of grilled vegetables - I like courgette and peppers.
- Top with little spoonfuls of basil pesto.
- My husband adds a tin of tomato soup to his lasagne sauce instead of beef stock. It adds a lovely tomato creaminess (he's also the one who whizzes up the veggies and hides them in the sauce!). My kids love his version too.
Environmental Information
OTHER SCHWARTZ FOOD STORIES YOU MIGHT LIKE
Chilli con Carne Tacos by Fab Food 4 All
LINKING UP WITH SOME BLOGGING CHALLENGES
Recipe of the Week by A Mummy Too
This is a sponsored post in collaboration with Schwartz. Thank you for supporting the brands who make it possible for me to do what I love: mess up my kitchen and share recipe stories.
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Adventurer. Expat Canadian. Foodie. Loves bikes. Calls Shetland home.
Christina | Christina's Cucina says
I know this would be great for some children (and even adults) who are picky eaters! Love the mask photo!! 🙂
Sally - My Custard Pie says
If it makes you feel any better, it’s like being a contestant in masterchef every night in my house. Was messaging my youngest who has just left for uni begging her to buy fruit the other night. It never ends!
kellie@foodtoglow says
I saw this on your Facebook link and watched the impressive video – so pro!! Such a good post Elizabeth. I can but dream that someone would magic up a dish of this for me right now!
Jemma @ Celery and Cupcakes says
This looks like the perfect comfort food. The video is fantastic too.
Kristina says
haha loved reading this and it looks delicious! Totally something I would enjoy eating 🙂 (I can be a fussy easter!)
Jenny says
My children sound just like yours too! Thanks for sharing the recipe and video. My family all adore lasagne and I love the idea of blitzing some vegetables and hiding them in the tomato sauce for extra goodness.
Heidi Roberts says
I don’t know many children that don’t love lasagna!
Kavey says
The video is great, works really well, so impressed. And of course, lasagne is always a winner!
Elizabeth says
You had me at “child friendly”. We have similar kids! I have one who is basically vegetarian. One meat eater and one that eats everything. And my name is Elizabeth too. Except we are across the Atlantic and at the other side of America in S. California.
Kat says
This is a great story and sounds like some pretty tasty lasagne sauce too! Must try, see if I can convert my daughter.
Tamara says
Elizabeth, I love food stories… especially the family ones! I raised 4 sons, and I was not very indulgent so I had to laugh. My boys got the veggies and the fresh herbs, and even a few years of cooking almost solely vegetarian!
Your lasagna looks both adult and kid friendly, the video is so nicely done, and adding hiding the Schwartz herbs and spices was pretty clever!
Janice says
Sounds like he is quite savvy about not having his face on the internet and ah-hem I believe his mother is not too keen on showing her face either! The Lasagne on the other hand is showing it’s face rather well and looks totally gorgeous.
Aish Padihari says
Making this tomorrow. I was looking for a similar recipe. Great pics.
Michele @ Flavor Mosaic says
This looks delicious and will be on our menu this weekend
J @ Bless Her Heart Y'all says
This is definitely kid friendly but I want to stuff my face with it so it must be adult-friendly too! Looks amazing!
Lucy Parissi says
Don’t get me started on children food peculiarities! My son LOVES one thing one week and declares it ‘best ever!’ and then next time I make it doesn’t eat a single bite! But I think no one in the family would complain if presented with this totally glorious lasagne!
Gloria @ Homemade & Yummy says
This looks cheesy good. Perfect for entertaining….I would make a double batch and freeze some for later. Awesome!!
Cricket Plunkett says
This looks like the ultimate comfort meal
Pam Greer says
I feel your pain trying to please all of your children!! Luckily mine were pretty similar in their tastes!
Kevin Chambers-Paston says
This lasagne looks delicious, but you’re making me glad I don’t have children… I don’t think I could put up with all those differing tastes and dislikes! Awesome video, so glad you’ve started making these too 🙂
Platter Talk says
The kids will love this one. Ive never used a cheese sauce on this type of dish. A child who prefers salad over mac & cheese? Also something I don’t recall ever experiencing…lol
Silvia says
“Our nearly ten year old daughter is a vegetarian, she just doesn’t know it yet.” You cracked me up there :))
This sounds like a lovely recipe, thanks for sharing.
Igor @ Cooking The Globe says
What a lovely recipe and the story. I remember myself when I was 16, everything was the same 🙂 New tastes terrified me, so my mom always stayed with the basic ingredients 🙂 Well, except from hiding some veggies in sauces from time to time, ha!
Brian Jones says
Such a lovely looking lasagne, your story makes me smile… Apparently I went through different phases of eating as a child culminating in the 15-16 year old phase of being a human garbage disposal unit, everythign was fair game 😉
Camilla says
I’m so hungry now, I rarely make lasagne but your’s has really put me in the mood for making one:-) Thanks for linking to my Chilli con Carne Tacos:-)
Jenni - Odd Socks and Lollipops says
I have to confess that Lasagne is my favouirte meal and I always tend to have it if we go out somewhere new and it’s on the menu. My daughter has suddenly decided to become very fussy about food so I am going to give this a go as it looks delicious!
DANIELLE VEDMORE says
Have bookmarked this! Looks delicious – Im sure everyone in the family would love it even our Connor who doesnt like my current recipe.