Veggie Lasagne | Mash Direct

Easy and Delicious

What you need

Ingredients

400g Carrot & Parsnip
200g mushrooms
1 pepper
1 small onion
2 cloves garlic
1 tin of chopped tomatoes
lasagne sheets
100g grated cheddar
Mozzarella
50ml cream
Fresh basil
2 tsp of mixed herbs
salt and pepper

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. Assemble the lasagne with the sauce and a drizzle of cream in each layer.

10. Sprinkle on a layer of cheese on top along with the mozzarella.

13.Bake at 180° for 15 minutes or until the cheese is golden.

14.Garnish with the basil leaves before serving.

Make it a meal.

Baked Risotto with Carrot, Parsnip, Turnip, Pancetta and Sage

Cook

50 mins

Skill

Easy

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Becky Excell’s Veggie Bites

Cook

30 mins

Skill

Easy

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Carrot & Parsnip Cottage Pie

Cook

20 - 25 minutes

Skill

Easy

Serves

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