INGREDIENTS

1/2 cup Cheddar Cheese

1/2 package (500 grams) of lasagna

1 carrot

1 pumpkin

3 tablespoons peas

1 potato

1/2 cup broccoli

2 tomatoes

1 tablespoon butter

1/2 cup liquid cream

PREPARATION

1. Preheat the oven to 180ºC.

2. Peel and chop carrots and potatoes in small cubes. Chop pumpkin and tomatoes in the same way. Set aside separately.

3.Grate Cheddar Cheese. Set aside.

4. Cook separately the vegetables, except tomato. They must be firm. Drain and set aside.

5. In a pot with enough water, add salt and cook the pasta according to the time indicated on the package. Take care not to overcook, remove from heat and let dry.

6.Baste small pan with butter.

7. Add a layer of lasagna. Add a portion of the vegetables and the raw tomato on top. Bathe with a little cream and Cheddar Cheese. Repeat until making three layers. Place a layer of pasta and finish with Cheddar Cheese.

8. Cover pan with foil and bake for 30 minutes. Remove foil and bake a few more minutes until Cheddar cheese has gratinated.