About this recipe: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!
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
1 small tin petits pois, drained
1 large tin sweetcorn, drained
salt and pepper to taste
paprika to taste
300g soured cream
a splash of milk
300g Gouda cheese, grated
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Soak the lasagne sheets in warm water (skip this step if using fresh).
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.
Mix soured cream with some milk and eggs and season with salt (about 1 teaspoon). Then mix in the chopped parsley.
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.
Bake in preheated oven at 170 C / Gas 3 for 30-40 minutes.