Even your children won’t be able to resist this vegetable lasagna recipe from Laurent Mariotte!

It is not always easy to get children to eat vegetables. The trick is to prepare them in formats that tempt you, like croquettes for example. Otherwise you can also combine them with foods that children love like pasta.

Laurent Mariotte opted for this second option by sharing in his show Small balanced dishes on TF1, his recipe for vegetable lasagna. The mixture of béchamel, ricotta and mozzarella will add deliciousness to the dish and believe us, even the little ones will finish their plate. Here is how to make this dish that will be a hit around the table.

For 4 to 6 people, you will need:

• 500 g button mushrooms
• 1/2 butternut squash
• 1 sprig of thyme
• 3 sprigs of tarragon
• 1/2 bunch of flat-leaf parsley
• 1 clove of garlic
• 1 egg
• 250 g of mozzarella
• 250 g the ricotta
• 100 g grated parmesan
• 9 sheets of lasagna ready to cook
• olive oil
• sel
• pepper

1. Start by rinsing and slicing the mushrooms. Next, peel and chop the garlic clove and the fresh herbs. Then peel the half butternut squash and grate it.
2. In a pan, add a drizzle of olive oil and brown the mushrooms over high heat until they release their water. Then add the grated squash to the pan and cook for 4 to 5 minutes, mixing everything together. Add the chopped garlic and half of the fresh herbs and set aside.
3. Preheat your oven to 180°C.
4. Mix the ricotta, salt, pepper, egg, remaining fresh herbs and half of the mozzarella cut into small cubes in a bowl.
5. Proceed to editing. To do this, place 3 tablespoons of herbed ricotta in the bottom of the gratin dish. Then, soak the lasagna sheets in boiling water for 1 minute before draining them and placing them in the dish.
6. Cover with the herb ricotta then with the mushrooms. Repeat the operation and finish with a layer of lasagna.
7. On top, place the rest of the mozzarella as well as grated parmesan. Bake for 40 minutes

Enjoy while it’s still hot! Enjoy your food !