Chrissie Swan just shared the most delicious lasagne recipe with a twist.

Image: Getty.

If you, like me, find it hard to get your two and five in everyday then struggle no longer – because help is from Queen of the airwaves and kitchen whizz, Chrissie Swan.

Chrissie has shared her much sought after recipe for veggie lasagne and it has my mouth watering.

“I made up a really great recipe for vegetarian lasagne and my mother-in-law asked me to write it down so I just did so I thought I’d share it with you because it’s so delicious and my kids can’t even tell is has about 17 kilos of vegetables in it! It works on the @_juliegoodwin principal of making the veges like mince and cooking them *as if* they’re mince,” she wrote on Instagram.

Chrissie's "Sneaky Vegetable lasagne" recipe.

Chrissie explains that in order to make this scrumptious looking dinner, you will need a big frying pan as well as a food processor.

The recipe makes a huge, huge, huge lasagne. Chrissie says it will make 15 meals in total so you can half the recipe if you only have a little lasagne tray. Here is what you will need to whack in it.

Ingredients.

Chrissie writes the following as the crucial ingredients to her delicious lasagna:

2 eggplants
2 big zucchinis
4 brown onions
5 cloves garlic
6 carrots (medium ones)
Whole paper bag of mushrooms
(You don't have to peel anything)

2 big tins of tomatoes
Half jar of tomato paste
Herbs/salt/pepper
Family box of San Remo large lasagne
Bag of grated cheese.
Basic bechemal sauce for the top.

(Looking for another way to up your two and five? Check out Mamamia TV's green smoothie recipe. Post continues after video.)

Method.

So what to do with all of these healthy things to make them so damn yum? Chrissie says get out the food processor and in batches, blitz each veggie, starting with the onions and garlic.  The carrots, eggplants and mushrooms need to look like mince.

"Don't over process but don't under do it either. You're using the vegetables instead of mince and cooking them in the style of mince so process them until they're about the size of little bits of mince. Like panko breadcrumbs. Or pebbles in the base of a fish tank," Chrissie says.

Here is what Chrissie says you need to do next:

1. Heat the plug-in frypan.
2. Fry onions and garlic off in olive oil.
3. Then throw in each processed vegetable individually and fry until soft.
4. Be generous with the olive oil.
5. Now treat it like an ordinary bolognaise. Throw in the tomatoes and tomato paste and herbs etc then then down the heat and put the lid on and let it simmer until it looks exactly like bolognese.

Yep, you're our number one Chrissie. (Image via Insatgram/@chrissieswan.)[/img_caption]

Chrissie also has given instructions on the layering process (which for cooking novices like me is very helpful!) and it is as follows:

Start with sauce and then add the cheese, followed by a pasta layer. Continue doing this until you are happy with the height and then top with bechamal sauce. Then you bake.

Chrissie also notes that you can use the leftovers for spaghetti with cheese. YUM.

Thank you Chrissie Swan. I will be making this tonight.

What is your specialty in the kitchen?