Vegetable lasagna Baby Food Recipe

Submitted by Pregnancy and Baby Care team on November 27, 2006


All ingredients are organic if possible.

½ organic onion, diced

1 tablespoon extra-virgin olive oil

1 small garlic clove or a pinch of garlic powder

Pinch dried oregano

2 carrots, chopped

1 cup zucchini (and/or eggplant, spinach, peas, etc.), chopped

2 tablespoons organic tomato paste

1 cup vegetable or chicken stock

½ cup pasta (your choice)

2 tablespoons ricotta cheese

1 teaspoon Parmesan cheese, grated


  1. In a saucepan over medium heat, cook onion in olive oil until soft. 

  2. Add garlic and oregano, stir.


  3. Add carrots, veggies, tomato paste and stock. Stir and bring to a boil. 

  4. Add pasta. Cover and cook for 10-15 minutes until carrots are tender. You can overcook the pasta in this case, since it will be pureed. 

  5. Once all of the veggies are tender, remove from heat and stir in the ricotta and Parmesan cheese. 

  6. Allow to cool and puree until smooth, adding the cooking liquid a little at a time until you reach the right consistency.

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