Chicken and Sweet Pepper Lasagne…Tuna Pasta /// Baby 9-12 months

Chicken and Sweet Pepper Lasagne


1 tbsp olive oil

1 large red onion, chopped

1 large red pepper, chopped and deseeded

2 cloves garlic, crushed

2 chicken breasts, diced

2 x 400g tin cherry tomtoes

2 tbsp sundried tomato paste

dash of sugar

100g spinach, chopped

1 large red pepper, chopped and deseeded

Cheese Sauce

45g butter

45g flour

600 ml milk

100g parmesan, grated

1 tsp Dijon mustard

6 sheets lasagne


Heat the oil in a deep frying pan. Add the garlic, pepper and chicken and gently fry for 2 minutes. Add tomatoes, sundried tomato paste, sugar and simmer for 5 minutes. Add the spinach, stir until wilted.

To make the cheese sauce. Melt the butter in a saucepan. Add the flour, then whisk in the milk. Whisk over the heat until thickened. Add the mustard and two thirds of the cheese and season to taste.

Spoon a third of the tomato sauce in the base of an ovenproof dish. Spoon a third of the cheese sauce on top. Arrange the three sheets of lasagne on top. Repeat twice so you have 2 layers of lasagne and three layers of tomato and cheese sauce. Sprinkle the remaining cheese on top.

Bake for 30 to 40 minutes at 200 C Fan / 220 C / Gas 6 or until bubbling and the pasta is soft.



Tuna Pasta


½ onion, peeled and finely chopped

25g/1 oz butter

1 tbsp cornflour

120 ml/4 fl oz water

400g tin of tomato soup

A pinch of mixed herbs

1 to 2 tbsp fresh chopped parsley

200g canned tuna, drained and flaked

150g fusilli pasta

Salt and freshly ground black pepper

​For the Sauce

½ onion, peeled and finely chopped

25g butter

2 level tbsp plain flour

300ml milk

50g baby spinach, chopped

85g Cheddar cheese, grated plus a little extra for the topping


Melt the butter in a saucepan and sauté the onion until soft. Stir the cornflour into the water until dissolved, then add to the pan along with the tomato soup.

Bring to the boil, add the herbs then cook gently stirring for five minutes.

Mix in the flaked tuna and heat through. Season to taste.

For the sauce, melt the butter in a saucepan and sauté the onion until transparent. Add the flour and continue stirring the mixture all the time.

Gradually pour in the milk and keep stirring until the sauce is thickened and smooth. Add the chopped spinach and stir until wilted. Remove from the heat and stir in the grated cheese.

Grease a serving dish and add the tuna and tomato mixed with the pasta and then the spinach sauce. Sprinkle with some grated Cheddar Cheese.

Bake for 25 minutes until golden.


Giving your baby the opportunity to choose the foods she wants to eat and how much she wants to eat is important; let your baby be your guide and try not to get frustrated. As long as you are offering a balanced diet of fruits, veggies and protein, she will be getting all the nutrition she needs!