Ingredients:
3 cups mixed fresh vegetables
1 (400 g) cans cream of asparagus soup
1/2 cup milk
1 1/2 teaspoons curry powder
1 tablespoon lemon juice
salt and pepper
breadcrumbs
1/4 cup grated cheese
parmesan cheese
Directions:
Pre-heat oven to 190 C.
Cut up veggies and put in a lasagne dish.
Heat up soup, milk, curry powder, lemon juice in a pan.
Pour over veggies, top with cheeses and breadcrumbs.
Bake in oven for 30-40 minutes or until topping is golden brown and crunchy.
Serve with steamed rice and buttered toast.
Servings: 4
Time preparation: 10 min.
Time total: 45 min.