About this recipe:This vegetarian pasta bake is a great way to get kids to eat their veggies. It's super creamy and cheesy, and chock-a-block with colourful broccoli and carrots. You could add other veg, as desired. Enjoy!
350g chopped broccoli
250g chopped carrots
9 lasagne sheets
2 (295g) tins condensed cream of mushroom soup
3/4 cup grated Parmesan cheese
60g cottage cheese
170g mozzarella cheese, shredded
1 teaspoon garlic granules
1 teaspoon dried rosemary, crushed
2 teaspoons paprika
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
In a bowl combine cream of mushroom soup, 1/3 of the Parmesan, cottage cheese, and 2/3 of the mozzarella. Mix well and set aside 1/3 of mixture.
To remaining sauce, add garlic granules, rosemary, and the cooked veggies. Set aside.
To assemble: In a 20x30cm baking dish, lay 3 lasagne sheets, spread 1/2 of veggie mixture, 3 lasagne sheets, spread rest of veggie mixture, 3 lasagne sheets, the reserved cheese mixture. Sprinkle remaining third of mozzarella on top. Mix together paprika and remaining Parmesan and sprinkle on top of mozzarella.
Cover and bake at 190 C / Gas 5 for 1/2 hour, then remove cover and bake 10 more minutes! Enjoy, it's really wonderful!
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.