Ingredients
- 1 tablespoon olive oil
- 3 medium potatoes, chopped
- Small piece of pumpkin, chopped
- 2 large carrots, finely sliced
- Small bunch of broccoli, cut into florets
- 1/3 cup tinned peas, drained
- 1/3 cup tinned corn, drained
- 1/2 small onion, finely chopped
- 1 large tin vegetable soup
- 2 heaped cups of tasty cheese
- 1 tbsp cornflour
- 2 1/4 cups of milk
- 1 packet of instant lasagne sheets
- 1 slice of white bread, crumbled finely
Method
- Chop potatoes and pumpkin into small cubes. Finely slice carrots. Cut broccoli into florets. Chop onion finely. Set aside.
- Drain peas and corn. Set aside.
- In a large frypan, heat the olive oil. Add the onion, potatoes, pumpkin, carrots and broccoli.
- Cook, stirring until the vegetables have softened. Add the tin of vegetable soup and the peas and corn. Stir to combine. Set aside.
- In a saucepan heat milk. Dissolve 1 tbsp of cornflour in a cup with a little milk, add to heated milk and stir on a medium temperature. When thickened add heaped cup of grated cheese and stir. Set aside.
- In a rectangular dish, cover the base with the vegetable mixture, top this with 1/3 of the cheese sauce, followed by a lasagne sheet. Repeat, layering the vegie mix, cheese sauce and lasagne sheets alternately, finishing with the cheese sauce. (There is enough mixture to do 2 layers)
- Sprinkle the remaining cheese over the top with the crumbled bread (the bread mixed with the cheese gives the lasagne a crunchy texture that the kids love)
- Bake uncovered in a moderate oven for about 40-50 minutes or until browned lightly and heated through.
- It is suitable to freeze for a quick easy meal for busy Mums and Dads
- Serving suggestion with a green salad and crusty roll
By Sunrise viewer Sandy Smith
I thought the lady that was on the left of Sandy was quite rude interjecting whilst she was cooking and advising a perhaps healthier alternative - is this is idea of the segment - I was of the opinion that it was to share favourite recipes..
Well done Sandy!!