Carrot and Cheese Pasta Bake

4 medium leeks, sliced
1 kg carrots, grated
6 cloves garlic
1 cup fresh basil
8 eggs, lightly beaten
100ml milk
400ml double cream
Seasoning
12 sheets instant pasta (500g pasta shapes)
350g grated cheese, plus 50g Parmesan for the top

• Par boil leeks and garlic.
• Add carrots and cook 20 mins
• Drain, reserving stock.
• Combine cream eggs, pepper, add a little stock.
• Cover base of dish with half pasta, then half mixture, half cheese, rest of pasta, rest of mixture, top with cheese.
• Pour the egg mixture over
• Cook 170C* for about 40 mins
• Serves 10.

Vegetable Lasagne

4 oz butter

 4 oz flour

2 tins tomatoes

1 onion

1 pepper

cucubits 

herbs, pepper

2 tsp mustard

8 oz grated cheese

20 sheets lasagne

Serves 10

* http://www.onlineconversion.com/cooking_gasmark.htm