Carrot, Mushroom and Broccoli Pasta Bake
1 hr 50 min.
Bring a large saucepan of salted water to the boil and blanch the broccoli florets for 1-2 minutes. Drain and allow to cool to one side.
Cook the diced carrot in a large saucepan of boiling, salted water until tender; 15-20 minutes. Drain and allow to cool a little before mashing with half of the butter and half of the olive oil (make sure you leave the mashed carrot with a little texture). Season to taste and set to one side.
Heat the remaining olive oil in a large frying pan and saute the mushroom with seasoning, working in batches if necessary, for 4-5 minutes, stirring and tossing occasionally. Remove from the pan when soft and tender.
Preheat the oven to 200°C (180 fan) | 400°F | gas 6.
Dot the base of a fluted, rectangular baking dish with the remaining butter. Arrange a layer of lasagne sheets on the base then top with the broccoli florets, seasoning them at the same time. Top with another layer of lasagne sheets, then top with the mushroom in an even layer. Place another layer of lasagne sheets on top and top that with the mashed carrot. Arrange the final layer of lasagne sheets on top of the carrot, then sprinkle the grated mozzarella on top evenly.
Cover the dish with aluminium foil and transfer to the oven. Bake for 40 minutes, then remove the foil and bake uncovered for a further 10 minutes until the cheese is golden and bubbling. Remove and allow to stand for 5 minutes before serving.