Lasagna baby food

One Pot Cabbage Lasagna - MJ and Hungryman

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EASY and healthy no noodle lasagna made in one pot and ready in 30 minutes! This cabbage lasagna is a hearty, oh so comforting meal that the whole family, including your baby, can enjoy together. 

There are so many varieties of cabbage - green, red, napa, savoy, bok choy...I love them all! It’s such a versatile, inexpensive, and delicious ingredient. And if you are unsure how to make this underrated vegetable the star of dinner, I've got you covered!

Cabbage for babies

Cabbage is a leafy vegetable of the Brassica family, which broccoli, cauliflower, and Brussels sprouts are a part of. There are so many varieties of cabbages, green and red being the most common. 

The Ultimate Guide to Cabbage for Babies


Highlighting the mains:

Ground beef - you can substitute ground chicken, turkey, pork, or bison. You can also leave it out and add in extra vegetables. We absolutely LOVE this 100% grass-fed, grass-finished beef, an absolute freezer staple around here.

Cabbage - Green cabbage will work best but feel free to use whatever varieties you wish. SOO good in soups too!

Mushrooms - white or cremini will work best. You can also substitute with other veggie(s) of choice. 

Bulgar wheat - if you’ve never tried this whole grain, it’s made by boiling wheat and then dried before packaging. As a result, they cook up quicker than other whole wheat varieties. Yay! Commonly used in tabbouleh and falafel, it has an earthy, nutty flavor with a slightly chewy texture and is bursting with nutrition. It’s a great source of key nutrients for babies, like iron, protein, and fiber. 

Fresh ricotta and mozzarella - make sure they’re made from whole milk (fat is crucial during this stage) and pasteurized.  They’re great sources of calcium, omega-3 fatty acids, vitamin A, and protein.

They are great cheeses to serve to babies as it’s naturally low in sodium. For mozzarella, avoid the shredded kind in a bag or cheese sticks. They are low-moisture mozzarella and higher in sodium than fresh. 

Step-by-Step Instructions

  1. Cook ground beef and vegetables.
  2. Add Cabbage. It will fill the pan but carefully stir in. Once covered, it will cook down quite a bit. 

3 and 4. Add bulgar wheat, tomatoes, and water. Stir. Cover and simmer for 12-15 minutes.

5. Uncover, add dollops of ricotta and thin slices of mozzarella, cover until melted.

Serving Suggestions for Cabbage Lasagna

For babies -

It's so important to introduce your baby to mixed foods early and often so they can get used to seeing foods touching. One pot meals will also save you time and sanity, all leading to more pleasant mealtimes ;).

Using kitchen shears, chop any large pieces of cabbage or clumps of beef. Mix in the ricotta cheese to make the mixture more scoopable for your baby.

This is the bowl that I absolutely LOVE. It comes with a detachable suction that is SUPER powerful. Easy to clean, toxin-free, and plenty of space for little fingers to explore and maneuver. I also love that their bowls and plates can grow with your child.

We also use these spoons. The short thick handle is just perfect for their little hands. And the flat head is great because there’s no wrong way to hold and bring to their mouth. and there's no need to scoop, balance, and all of that.

Thick foods like yogurt, mashed foods like avocado, lentils, stay on really well. You can hold it like this and hand it to your baby or place on the table or a bowl for your baby to grab. You can watch videos of my daughter using them on my Instagram.

Introduce spoons early and often but do let them dive in and get messy with their hands, as they most likely will. It's an important part of self-feeding.

Storage Suggestions

Fridge: transfer to an airtight container and store for 3-5 days

Freezer: I recommend not adding the cheese if you know you’re going to freeze all or some (e. g. add cheese to ½ of the dish). Fresh cheese is ALWAYS best! Transfer to a freezer-safe container. Will keep for up to 3 months.

Baby-Friendly One Pot Meals

After becoming a mom, one pot meals are all that I have time and energy for. Thus, I'm constantly coming up with new meals to add to our rotation. What I believe you'll also appreciate is my recipes are made with common ingredients, burst with flavor and nutrition, and super simple to whip up even on your busiest weekdays.

Try out some of my recipes and if you find yourself hungry for more, check out my One Pot Meals ecookbook (unique recipes that are not shared here).

Looking for more baby-friendly recipes that the entire family can enjoy? My cookbooks are packed with quick and easy, veggie-forward, freezer-friendly recipes!

One Pot Cabbage Lasagna

EASY and healthy no noodle lasagna made in one pot and ready in 30 minutes! This cabbage lasagna is a hearty, oh so comforting meal that the whole family, including your baby, can enjoy together.  

5 from 12 votes

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Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Servings: 6

Author: Min | MJ and Hungryman

  • ▢ 1 pound ground beef
  • ▢ 1 small onion, diced
  • ▢ 6 ounces cremini mushrooms, sliced
  • ▢ 3 garlic cloves, minced
  • ▢ 1 tablespoon Italian seasoning
  • ▢ 1 medium cabbage, cored and chopped
  • ▢ 1 cup bulgar wheat
  • ▢ 1 28 ounce can no-salt-added crushed tomatoes
  • ▢ ½ cup water
  • ▢ 1 cup whole milk fresh ricotta
  • ▢ Fresh mozzarella
  • ▢ Basil
  • Heat a large skillet/pan over medium high heat. Add ground beef and cook halfway through, crumbling it as it cooks.

  • Add the onion, mushrooms, garlic, and cook until meat is cooked through and the vegetables have softened, about 5 minutes. Add the Italian seasoning and combine for about a minute or so. Add the cabbage. It will fill the pan but carefully stir in. Cook for about 5 minutes, until slightly wilted.

  • Add bulgar wheat, tomatoes, and water. Stir. Bring to a boil and reduce heat to medium low. Cover and simmer for about 12-15 minutes, or until bulgar is cooked through and cabbage is soft. 

  • Uncover, top with dollops of ricotta and thin slices of mozzarella and cover until heated through, about 2-4 minutes. 

  • Top with fresh basil and enjoy!

Storage suggestions:

Fridge: transfer to an airtight container and store for 3-5 days

Freezer: I recommend not adding the cheese if you know you’re going to freeze all or some (e.g. add cheese to ½ of the dish).  Transfer to a freezer-safe container. Will keep for up to 3 months.

Calories: 282kcal | Carbohydrates: 37g | Protein: 26g | Fat: 15g | Sodium: 85mg | Potassium: 765mg | Fiber: 7g | Vitamin A: 346IU | Vitamin C: 56mg | Calcium: 180mg | Iron: 4mg

Course Dinner

Cuisine American

Tried this Recipe? Tag me Today!Tag me @KidFriendly. Meals today!

Vegetarian Sweet Potato Lasagna with Quinoa

By Min On , Updated

This post may contain affiliate links. Please see our disclosure policy for more details.

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A healthy, quick & easy way to serve up one of the most iconic comfort foods to babies and kids! This vegetarian sweet potato lasagna with quinoa requires no boiling of noodles and assembly couldn't be easier!

Jump to:
  • Ingredients
  • How to Assemble Quinoa Lasagna
  • Tips for Success
  • Frequently Asked Questions
  • Serving suggestions for baby
  • More baby and kid-friendly Lasagna
  • Vegetarian Sweet Potato Lasagna with Quinoa


Quinoa - an incredible plant-based source of protein and iron, a very critical nutrient for babies and toddlers

Cauliflower and sweet potatoes - Cut into bite-sized pieces. Refer to the "tips for success" section.

Ricotta cheese - a great source of calcium, protein, zinc, and omega 3 fatty acids. And it's low in sodium so perfect for babies!

Pasta sauce- You can use store-bought or homemade. If you want to amp up the iron level even more, try this homemade veggie-loaded sauce!

How to Assemble Quinoa Lasagna

  1. Combine cooked quinoa with tomato sauce. Spread half of the mixture evenly onto the bottom of the pan.
  2. Add all of the roasted cauliflower and sweet potatoes.
  3. Add all of the ricotta mixture.
  4. Add the rest of the quinoa mixture. Top with cheese and bake!

How to cook quinoa perfectly!

Tips for Success

  • I highly recommend roasting the vegetables and cooking the quinoa in advance so you can quickly whip up this lasagna on the day of. 
  • Feel free to use whatever cooked veggies you have on hand, although these two are especially tasty in this casserole. The measurements don’t have to be exact. This is a great way to repurpose leftover veggies in a new and exciting way. 
  • If you'd rather skip the extra step of roasting the vegetables, then you can finely chop them and add to the casserole. However, as a huge texture person, getting larger chunks of veggie with each spoonful makes ALL the difference in my opinion. I think you will agree! 

Frequently Asked Questions

Is this meal safe and suitable for my baby?

Absolutely! Traditional lasagna is loaded with sodium but this one is as low as you can get. Fresh ricotta cheese is a great first food for babies as it is naturally low in sodium.

Fresh mozzarella also contains low amounts but if you want to cut back on the sodium as much as possible, leave it out for your baby's portion as you see in the step-by-step image above.

Which pasta sauce works best?

You can use your favorite store-bought jar sauce (just be sure to pay attention to the sodium content) or go homemade. I personally love using my iron-rich baby pasta sauce.

The recipe makes a lot so I normally set aside some to enjoy that week and freeze the rest so I can easily add to other dishes like this one.

My baby has an egg allergy. What can I substitute it with?

Egg is usually added to lasagna to help "bind" the cheese. The yolk also adds richness to the dish.
However, you can leave it out completely in this recipe.

How to make this dairy-free?

You can use any non-dairy ricotta alternative, like almond or soy-based.

How can I add more protein?

You can certainly add any cooked, diced or shredded beef, chicken, or pork. You can also add tofu or beans. Simply combine with the quinoa sauce mixture.

How to store?

Transfer to an airtight container and keep in the fridge for up to 5 days. You can also freeze for up to 3 months.

Serving suggestions for baby

For 6-8 month old babies, you may want to smoosh the sweet potatoes with the back of a spoon to make the mixture easier to scoop up with their hands or a spoon.

Also, chop the cauliflower florets into tiny pieces (I like to use kitchen shears for ease). This is because you want to go either really big in food size or really small at this age to minimize choking.

If you're just starting out, this spoon and the bowl (with the most powerful suction ever!) are a MUST!

And if you are looking for another easy quinoa recipe to share with your baby, try this no stir quinoa risotto.

For 9+ month olds, no modifications needed!

More baby and kid-friendly Lasagna

  • Spaghetti squash chicken lasagna
  • One pot cabbage lasagna
  • Pumpkin and kale lasagna roll ups
  • Eggplant lasagna roll ups

Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!

This recipe was originally published in 2015, when this blog was a fun hobby of mine, and my focus wasn’t on infant and toddler nutrition. I modified this to make it baby and kid-friendly! Hope you enjoy!

Vegetarian Sweet Potato Lasagna with Quinoa

This vegetarian sweet potato lasagna with quinoa requires no boiling of noodles and assembly couldn't be easier!

5 from 3 votes

Print Pin

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Servings: 8

Author: Min | MJ and Hungryman

  • Baking Mat

  • Sheet Pan

  • ▢ 2 cups diced sweet potatoes (about 1 medium sweet potato)
  • ▢ 2 cups cauliflower (about 240g), chopped into bite-sized pieces
  • ▢ 1 cup quinoa
  • ▢ 2 cups water
  • ▢ 1 ½ cups homemade or store bought tomato sauce
  • ▢ 15 ounce whole milk fresh ricotta cheese
  • ▢ 1 large egg
  • ▢ 2 teaspoons Italian seasoning
  • ▢ ¼ cup chopped fresh basil
  • ▢ 1 cup shredded mozzarella cheese
  • Heat oven to 400 degrees Fahrenheit. On a large baking sheet, spread sweet potatoes and cauliflower tossed with oil. Roast for 35-40 minutes, until soft.

  • In the meantime, combine water and quinoa in a medium saucepan. Bring to a boil. Reduce to simmer, cover and cook for 15 minutes. Fluff with a fork.

  • Coat a 9 by 13 inch baking dish with cooking spray.

  • Combine quinoa with tomato sauce.

  • In another bowl, combine ricotta cheese, egg, basil, and Italian seasoning. Mix well.

  • Assemble: Spread half of the sauce mixture evenly into the baking dish. Add the vegetables, then all the ricotta mixture. Finish with the remaining sauce and spread mozzarella on top.

  • Bake the lasagna, covered, for about 30-35 minutes. Let stand for about 5 minutes before serving.

  • Dairy-free? You can use any non-dairy ricotta alternative, like almond or soy-based.
  • Egg is usually added to lasagna to help "bind" the cheese. The yolk also adds richness to the dish. However, you can leave it out completely in this recipe.
  • If you want more protein, you can add any cooked, diced or shredded beef, chicken, or pork. You can also add tofu or beans. Simply combine with the quinoa sauce mixture.
  • Transfer to an airtight container and keep in the fridge for up to 5 days. Freeze for up to 3 months.

Calories: 268kcal | Carbohydrates: 26g | Protein: 14g | Fat: 12g | Sodium: 175mg | Fiber: 4g | Calcium: 226mg | Iron: 2mg

Course Main Course

Cuisine American

Tried this Recipe? Tag me Today!Tag me @KidFriendly.Meals today!

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About Min

Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

Reader Interactions

Semper puree Lasagne with vegetables - “when I look at the label of this baby food, I can’t even believe that I stuffed it all into a child (+ photo)” different from the one in the main photo in the review thread... but it's essentially the same dish. By the way, on my jar of food, the age for children is "from a year old." But the main photo, on the jar indicates the age of "from 1.5" years.

I'll explain how it happened: , apparently, the lasagna on the main photo is a food item intended for the Russian market. And the age is also adapted to Russian requirements (apparently). Because my jar is of European origin and there (surprisingly!) Such an infernal mixture of products is recommended for children from the age of one.

Full name (translated by translator) of my can Vegetarian Cheese Lasagna.

Now about the product itself and the experience of its consumption:

All the ingredients that make up this dish are drawn on the jar. It looks tough, especially for a baby who, even after a year, I don’t eat SO multi-component purees. When I eat lasagna, it probably has just as many ingredients, but it doesn't look as terrifying as this label on a can of baby food.

I will rewrite the composition from the label at the end of the review.

Semper's "Vegetarian Cheese Lasagne" looks like puree in a jar. But it is not homogeneous. There are grains and not completely crushed particles. But they are all small, the child is able to swallow them (not even chew) and at the same time nothing came out of him.

The dish is quite fragrant, there are enough spices in it. Absolutely not bland and very peppery ... as it seemed to me. If it was food for adult , I would say that his sharpness and salinity are normal. But since this "lasagna" is intended for one-year-old children, such a concentration of salt and spices seems to me to be excessive.

I don't use so much spices and salt in my child's homemade meals. In addition, the taste is also quite starchy.

Well, in general, Semper baby food (as well as other brands of baby food) is, of course, much worse than home-made food. Mainly because the very taste of the products (from which the dish was prepared) is in doubt. It seems to me that at least this is not a condition. Because when I cook from the same products (but fresh and of decent quality) at home, the taste of the final dish turns out to be different, fresher and even better in quality.

By the way, it's amazing, but the child ate this “burda” completely resignedly and with pleasure. This has never happened to him with any industrial food, he does not like them at all. But home-made puree from the same vegetables (and other things) is a pleasure to eat.

In general, everything is clear with him: the more garbage is mixed in the jar and the more spices and salt are added, the tastier it seems to be.


Did not notice any nightmarish reaction in the child after this "vegetarian lasagna". He had no diarrhea, no allergies, no constipation. And that is good. I can’t recommend it as a permanent food for a child and the age of “from a year” seems to me to be too early. Mine is already more than a year old, and then with apprehension and caution I gave it to him to eat ... only in cases of emergency (when there is no way to cook food myself ... for example, on trips, in hospitals and other situations of this kind).

As an "exotic" once, perhaps - it will do. But all the time, no. Let him eat normal food at that age. He still has time to eat his portions of "rubbish".


Water, tomatoes, carrots, pasta (durum wheat, eggs), celery, 4% cheese, cream, leeks, mushrooms, rice starch, 1% rapeseed oil, salt, garlic powder, thyme, white pepper, basil, oregano. Contains 46% vegetables.

Calories Baby food, Lunch, beef, lasagna, toddlers. Chemical composition and nutritional value.

Chemistry and Nutrition Analysis

Nutritional Facts and Chemistry
"Baby Meal, Lunch, Beef, Lasagna, Baby Toddler" .

The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of the edible part.

Nutrient Quantity Norm** % of the norm in 100 g % of the norm in 100 kcal 100% normal
Calories 77 kcal 1684 kcal 4.6% 6% 2187 g
Proteins 4. 2 g 76 g 5.5% 7.1% 1810
Fats 2.1 g 56 g 3.8% 4.9% 2667 g
Carbohydrates 10 g 219 g 4.6% 6% 2190 g
Water 82.3 g 2273 g 3. 6% 4.7% 2762 g
Ash 1.4 g ~
Vitamin A RE 58 mcg 900 mcg 6.4% 8.3% 1552 g
Vitamin B1, thiamine 0. 072 mg 1.5 mg 4.8% 6.2% 2083
Vitamin B2, riboflavin 0.089 mg 1.8 mg 4.9% 6.4% 2022
Vitamin B6, pyridoxine 0.071 mg 2 mg 3.6% 4.7% 2817 g
Vitamin B9, folates 6 mcg 400 mcg 1. 5% 1.9% 6667 g
Vitamin B12, cobalamin 0.51 mcg 3 mcg 17% 22.1% 588 g
Vitamin C, ascorbic 1.9 mg 90 mg 2.1% 2.7% 4737 g
Vitamin PP, NE 1.353 mg 20 mg 6.8% 8. 8% 1478 g
Potassium, K 122 mg 2500 mg 4.9% 6.4% 2049
Calcium Ca 18 mg 1000 mg 1.8% 2.3% 5556 g
Magnesium, Mg 11 mg 400 mg 2. 8% 3.6% 3636 g
Sodium, Na 41 mg 1300 mg 3.2% 4.2% 3171 g
Sulfur, S 42 mg 1000 mg 4.2% 5.5% 2381 g
Phosphorus, P 40 mg 800 mg 5% 6.5% 2000
Trace elements
Iron, Fe 0. 87 mg 18 mg 4.8% 6.2% 2069
Copper, Cu 97 mcg 1000 mcg 9.7% 12.6% 1031 g
Selenium, Se 8.4 mcg 55 mcg 15.3% 19.9% ​​ 655 g
Zinc, Zn 0.7 mg 12 mg 5. 8% 7.5% 1714
Essential amino acids
Arginine* 0.253 g ~
Valine 0.231 g ~
Histidine* 0. 102 g ~
Isoleucine 0.206 g ~
Leucine 0.324 g ~
Lysine 0.297 g ~
Methionine 0. 082 g ~
Threonine 0.163 g ~
Tryptophan 0.047 g ~
Phenylalanine 0.182 g ~
Non-essential amino acids
Alanine 0. 265 g ~
Aspartic acid 0.353 g ~
Glycine 0.279 g ~
Glutamic acid 0.889 g ~
Proline 0. 326 g ~
Serine 0.12 g ~
Tyrosine 0.132 g ~
Cysteine ​​ 0.048 g ~

Energy value Baby food, Lunch, beef, lasagne, toddlers is 77 kcal.

  • oz = 28.35 gr (21.8 kcal)
  • jar = 170 gr (130.9 kcal)

Main source: USDA National Nutrient Database for Standard Reference. More.

** This table shows the average norms of vitamins and minerals for an adult. If you want to know the norms based on your gender, age and other factors, then use the application "My Healthy Diet"

Product Calculator

Nutritional value per 100 g

Content per serving % of RSP
Calories 77 kcal -%
Proteins 4.2 g -%
Fats 2. 1 g -%
Carbohydrates 10 g -%
Dietary fiber 0 g -%
Water 82.3 g -%

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Vitamins and minerals

Most foods cannot contain the full range of vitamins and minerals. Therefore, it is important to eat a variety of foods to meet the body's needs for vitamins and minerals.

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The ratio of proteins, fats and carbohydrates:

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Knowing the contribution of proteins, fats and carbohydrates to caloric content, you can understand how a product or diet meets the standards of a healthy diet or the requirements of a particular diet. For example, the US and Russian Departments of Health recommend 10-12% of calories from protein, 30% from fat, and 58-60% from carbohydrates. The Atkins diet recommends low carbohydrate intake, although other diets focus on low fat intake.

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Baby food, Lunch, beef, lasagna, toddlers is rich in vitamins and minerals such as: vitamin B12 - 17%, selenium - 15.3%

  • Vitamin B12 plays an important role in the metabolism and conversion of amino acids. Folate and vitamin B12 are interrelated vitamins involved in hematopoiesis. A lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, and thrombocytopenia.
  • Selenium - an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Bek's disease (osteoarthritis with multiple deformities of the joints, spine and limbs), Keshan's disease (endemic myocardiopathy), and hereditary thrombasthenia.

You can find a complete guide to the healthiest foods in the My Healthy Diet app.

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Baby food, Lunch, beef, lasagna, for toddlers

77 kcal, chemical composition, nutritional value, vitamins, minerals, what is useful Baby food, Lunch, beef, lasagna, for toddlers, calories, nutrients, benefits Baby food, Lunch, beef, lasagna, for toddlers


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