Broccoli Cheese Lasagne
|1kg Loose Broccoli(s)||
|1kg Chantaney Carrots (s)||
|1 Spanish Onion.(s)||
|1 Red Pepper(s)||
This mouthwatering lasagne is full of vegetables like broccoli, bell pepper and carrots, and features a creamy broccoli cheese sauce that's easy to make and very tasty.
1 medium carrot, chopped (about 1/2 cup) .
1 small onion, chopped (about 1/4 cup) .
1 can (10 3/4 ounces) Campbell's® Condensed Broccoli Cheese Soup (Regular or 98% Fat Free).
1/2 cup milk .
1/4 cup grated Parmesan cheese .
6 lasagne noodles, cooked and drained .
1 1/2 cups shredded mozarella cheese (about 6 ounces).
Place the broccoli, pepper, carrot and onion into a 3-quart saucepan and add water to cover. Heat over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender. Drain the vegetables well in a colander.
Stir the soup, milk and Parmesan cheese in a medium bowl.
Spread 1/2 cup soup mixture in a 2-quart shallow baking dish. Layer 3 lasagne noodles, 1/2 cup soup mixture, 3/4 cup mozzarella cheese and 1 1/2 cups vegetable mixture in the baking dish. Repeat the layers. Top with the remaining soup mixture. Cover the baking dish.
Bake at 200c. for 20 minutes. Uncover the baking dish.
Bake, uncovered, for 10 minutes or until hot. Let stand for 10 minutes before serving.