Broccoli and carrot pasta bake

    Broccoli and carrot pasta bake

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    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!

    Serves: 12 

    • 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

    Prep:30min  ›  Cook:40min  ›  Ready in:1hr10min 

    1. Steam broccoli and carrots till tender.
    2. Boil lasagne sheets.
    3. 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.
    4. To remaining sauce, add garlic granules, rosemary, and the cooked veggies. Set aside.
    5. 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.
    6. 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

    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.

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