Lili Forberg’s Lasagne

Lili used our Carrot & Parsnip mash, along with courgettes and mushrooms, to put a healthy twist on this traditional Italian dish for everyone to try out!

What you need

Ingredients

400g Mash Direct Carrot and Parsnip
120g courgette (approx half a courgette)
200g mushrooms
100g spinach
1 pepper
1 small onion
1 stick celery
3 cloves of garlic
1 tin chopped tomatoes
8 lasagna sheets
200g grated cheddar
1/2 mozzarella ball
50ml cream
Salt and pepper
Mixed herbs
5 Basil leaves

Recipe method

1. Chop all the vegetables.

2. Fry the garlic and onion on a medium heat for two minutes.

3. Add the chopped veg and fry for five minutes.

4. Stir in the Mash Direct Carrot & Parsnip.

5. Pour in the tinned tomatoes and add a half tin of water.

6. Cook for a further 15 minutes on a medium heat.

7. Season with salt, pepper and mixed herbs.

8. Stir in 1/2 the cream.

9. Add a layer of lasagna sheets and gently submerge into the sauce.

10. Sprinkle on a layer of cheese.

11.Add another layer of lasagna sheets and the rest of the cream and submerge in sauce.

12.Sprinkle the remaining cheese and crumble on the mozzarella.

13.Bake at 160° for 20 minutes or until the cheese is golden.

14.Garnish with the basil leaves before serving.

Make it a meal.

Broccoli & Chicken Pasta Bake

Cook

30 minutes

Skill

Easy

Serves

Lili’s Roasted Root Vegetable Soup

Cook

40 mins

Skill

Easy

Serves

Lili Forberg’s Boxty Brunch

Cook

20 minutes

Skill

Easy

Serves

Mad about mash.

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