Welcome to Blossoms Day Nursery Selby
Recipe of the month
April 2026
Vegetable Lasagne served with Brocolli Florets and Garlic Bread
Week 1 - Spring/Summer menu
Ingredients
- 1 Butternut Squash
- 1 Pepper (colour of your choice)
- 1 Courgette
- 4 Tins of chopped tomatoes
- 1 Onion
- 9 Pasta sheets
- 125g Cheese
- 1 Brocolli
- 75g Plain flour
- 75g Butter
- 750ml Milk
- 2 Garlic cloves
Method
- Preheat the oven to 180 degrees.
- Fry the peppers, butternut squash, garlic, courgette and onion in a frying pan with a small amount of vegetable oil.
- Once the vegetables are starting to soften, pour in the chopped tomatoes and leave to simmer on a slow heat.
- Put the flour, milk and butter into a separate pan and stir until it forms a thick white sauce before putting aside.
- Pour a small layer of the chopped tomatoes and vegetables into a Pyrex dish and top with three lasagne sheets. Next, pour on a small layer of the white sauce.
- Repeat step 5 three times.
- Sprinkle the cheese on top and serve with brocolli and garlic bread on the side.
- Enjoy!
