Sweetcorn vegetable lasagne

    1 hour 15 min

    As with all pasta bakes, this vegetable lasagne is family friendly and easy to prepare. It's chock-a-block with veg. You can opt for frozen peas and sweetcorn instead of tinned; simply defrost them first. Whilst it is baking in the oven, you can lean back, have a drink and enjoy the evening!

    15 people made this

    Serves: 4 

    • 6-8 dried lasagne sheets
    • 2 onions, chopped
    • 2-3 leeks, sliced into thin rings
    • 3 carrots, finely diced
    • 2-4 sticks celery, finely diced
    • oil
    • 1 small tin petits pois, drained
    • 1 large tin sweetcorn, drained
    • salt and pepper to taste
    • paprika to taste
    • 300g soured cream
    • 3 eggs
    • a splash of milk
    • 300g Gouda cheese, grated
    • parsley

    Prep:25min  ›  Cook:50min  ›  Ready in:1hr15min 

    1. Soak the lasagne sheets in warm water (skip this step if using fresh).
    2. Heat oil in a pan and fry the onions in it, then add the rest of the vegetables and finally the peas and sweetcorn from the tins. Season well with salt, pepper and paprika.
    3. Mix soured cream with some milk and eggs and season with salt (about 1 teaspoon). Then mix in the chopped parsley.
    4. Grease a baking dish and pour a layer of vegetables into it. Sprinkle with cheese and pour one third of the cream-egg mixture on top of it. Cover with the remaining half of the lasagne sheets. Repeat this process and top one final layer of vegetables, cream-egg mixture and Gouda.
    5. Bake in preheated oven at 170 C / Gas 3 for 30-40 minutes.

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    Reviews in English (2)


    Really quick and easy and a great way to use up any vegetables you have lying around  -  11 Nov 2010


    Used different ingredients. Didn't use celery or carrots, added courgettes and mushrooms and it was fine  -  11 Nov 2010