This is a really yummy, cheesy veggie lasagne, popular with kids and adults, alike. Use whichever veggies you like, any combination that takes your fancy.
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 3 medium potatoes, chopped
• Small piece of pumpkin, chopped
• 2 large carrots, finely sliced
• Small bunch of broccoli, cut into florets
• ½ – 1 cup frozen peas
• ½ – 1 cup frozen corn
• 400g can beans (eg cannelini, red kidney), drained and rinsed
• 200g fresh mushrooms, chopped (I like to use swiss browns for flavour)
• 535g tin vegetable soup
• 2 heaped cups of grated tasty cheese
• 1 tbsp cornflour
• 2 1/4 cups of milk
• 1 packet of instant lasagne sheets
• 1 slice of bread, crumbled finely
1. Chop potatoes and pumpkin into small cubes. Finely slice carrots. Cut broccoli into florets. Chop onion finely. Set aside.
2. Chop mushrooms into quarters (depending on size). Set aside.
3. In a large frypan, heat the olive oil. Add the onion, potatoes, pumpkin, carrots, broccoli and mushrooms,.
4. Cook, stirring until the vegetables have just softened. Don’t overcook, you still want nice texture (not mush) when the lasagne has finished cooking. Add the tin of vegetable soup and the peas, corn and beans. Stir to combine. Set aside.
5. 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.
6. In a rectangular dish, cover the base with the vegetable mixture, top this with 1/3 of the cheese sauce, followed by a layer of lasagne sheets. Repeat, layering the vegie mix, cheese sauce and lasagne sheets alternately, finishing with the cheese sauce.
7. 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 and grown-ups love)
8. Bake uncovered in a moderate oven for about 40-50 minutes or until browned lightly and heated through.