I think half the trick of getting kids to eat vegetables is to make them look pretty. Getting them to come up with an appealing name for them is another top tip. The Madhouse Mini-testers don't like my Potato, Courgette and Tomato Casserole much. However, they loved the Potato and Courgette Lasagne that they helped me make earlier in the week. I won't tell them it's actually exactly the same recipe if you don't !!
Potato and Courgette Lasagne
2 large potatoes
1 large courgette
a handful of mushrooms
a tin of chopped tomatoes
200g bacon lardons or chorizo or minced beef (optional - this can be left out if you want a veggie option)
Preheat the oven to 180°C. In a large pan, start making the sauce. Chop and fry the onion, mushrooms and peppers.
As always, my recipes get tweaked depending on what's in the fridge/freezer. Usually I make this with minced beef so it comes out like a bolognese sauce. (You could even use a jar of ready made pasta sauce, with or without meat, if you're in a rush.) This time, there wasn't any, so I tried it with bacon and used up the bits of chorizo left over from my Mediterranean Stuffed Turkey Parcels. Both recipes work equally well. It could even be a good way of using leftover meat from the Sunday roast.
Add a tin of tomatoes (or two if it looks too dry), reduce the heat and leave to simmer while you prep the potatoes and courgettes. They just need to be washed and thinly sliced. (With hindsight, the potatoes would have been softer if I'd parboiled them or par-baked them in the microwave so I'd do that next time. They stayed a bit too al dente when used from raw.)
Just as if you're making lasagne, fill a deep ovenproof dish with alternate layers of tomato sauce, courgette and potato.
Finish with a layer of sauce and top with a generous sprinkling of grated cheese.
Bake in the oven for about 45 minutes until the cheese is bubbly and golden and the potato and courgettes are cooked through.
This can be eaten as a complete main meal or as an accompaniment to meat.
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