Broccoli and carrot pasta bake

    (115)
    1 hour 10 min

    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!


    109 people made this

    Ingredients
    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

    Method
    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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    Reviews & ratings
    Average global rating:
    (115)

    Reviews in English (86)

    by
    27

    This was OUTSTANDING! I omitted the cottage cheese and added an extra can of mushroom soup. I own a Cafe and do catering and this recipe will be one of my favorites (especially during Lent). I'm catering a lunch for 90 tomorrow and guess what the vegetarians are having!  -  28 Feb 2001  (Review from Allrecipes US | Canada)

    by
    25

    I added fresh spinach and some sliced zucchini, used low fat versions of cottage cheese and parmesian and the skim mozeralla and let me tell you that between my bf, my 18 mo. old and myself there is just one little piece leftover for tomorrow's lunch! Will make again and possibly add chicken.  -  12 Dec 2002  (Review from Allrecipes US | Canada)

    by
    16

    A very tasty dish. This is one of the few meatless lasagne dishes my children eat and love to help make. We use the no-bake lasagne noodles and try to use fresh garden vegetables. I also push the cottage cheese through a sieve to make the cheese a bit finer.  -  21 Jun 2000  (Review from Allrecipes US | Canada)

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