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Recipe for :

Roast Potato and Vegetable Lasagne

Brian TurnerOne of the UK's favourite chefs, Brian Turner, has smashed his way into the supermarket to show the many tempting ways to use convenience potato products and devised the ultimate recipe plan for the British Potato Council - 'Seven Ways with Potatoes for Seven Days'.

This is one of the recipes he has created for the British Potato Council.

A well-known TV chef, Brian Turner's early mentor was the late food writer and broadcaster Michael Smith. He has worked at many prestigious restaurants, including Simpson's-in-the-Strand and Claridge's.

As well as regular TV appearances on Ready Steady Cook and Food and Drink, Brian was also resident chef for many years on Granada's This Morning, eventually having his own series Out to Lunch and Anything You Can Cook.

Ingredients

10 sheets of lasagne pasta
2 tsp oil
1 small onion, finely chopped
1 clove garlic, crushed
125g / 4oz button mushrooms, sliced
2 tomatoes, chopped
125g / 4oz cooked carrots - cut into 5mm / 1/4 inch cubes
125g / 4oz cooked broccoli, small florets
125g / 4oz courgettes- cut into 1cm / 1/2 inch cubes
300mls / 1/2 pt white sauce
50g / 2oz Cheddar cheese, grated
50g / 2oz Parmesan cheese
225g / 8oz pre-prepared herb roast potatoes
1 egg yolk
Salt & pepper

Method

  • Cook lasagne sheets in boiling salted water until 'al dente', refresh under cold water and drain well
  • Heat 1 tsp oil in a frying pan, add onion and garlic and fry for 3 minutes, add mushrooms, cook for 2 minutes, add tomatoes, season to taste and put to one side
  • Heat 1 tsp oil, add courgettes and fry, add carrots and broccoli and fry over a high heat
  • Add half the white sauce and the Cheddar cheese and mix, season and put to one side
  • Cut the potatoes into slices 3mm / 1/8 inch thick
  • Mix the rest of the white sauce with the egg yolk and half the parmesan
  • Butter an earthenware dish and lay pasta in the bottom and put half the vegetable mix on this spread evenly
  • Cover this with pasta, spread this with half the mushroom/tomato mix. Lay half the sliced potato on top
  • Repeat using pasta, vegetables, pasta and potatoes. Pour the rest of the sauce over the potatoes
  • Sprinkle with the remaining parmesan and bake in an oven 220°C / gas mark 7 for 15 minutes

Serves 4
Preparation Time: 10 mins
Cooking Time: 15 mins

Brian Turner

For recipes and more information about potatoes, log on to www.potato.org.uk

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