• 350 Gram Butternut
• 1 Onion
• 125 Gram Lasagne sheets
• 410 Gram Tin cream style sweetcorn
• 250 Millilitre Baby spinach leaves
• 250 Millilitre Grated Cheddar cheese
• 1 KNORR Creamy Garlic Veggie Bake
• 350 Millilitre Milk
1 Peel and thinly slice the butternut and onion.
2 In a greased, ovenproof dish place a thin layer of butternut.
3 Top with a thin layer of onion.
4 Arrange a single layer of pasta sheets on top.
5 Over the pasta spread a thin layer of sweetcorn and place a few spinach leaves over this.
6 Sprinkle with a layer of grated Cheddar cheese.
7 Repeat the process using butternut, onion, pasta sheets, sweet corn, spinach and cheese until all are used up.
8 End with a layer of cheese.
9 Mix the sachet contents with a little of the milk until smooth.
10 Stir in the remaining milk.
11 Pour over the cheese layer.
12 Allow to stand for about an hour before baking if possible.
13 Bake in a preheated oven at 180°C for 45 min to 1 hour until vegetables and lasagne are tender.
