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Kids' Cheesy Vegie Lasagne

090624_cheesy-lasagne

  • - 4

  • Preparation time:

  • Cooking time:

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

Notes