Carrot Lasagne
The carrot lasagna from Spoonsparrow is ideal for vegetarians and brings plenty of filling fiber to the plate. Here is the delicious recipe.
Ingredients
- 1 clove garlic
- 800 g carrots
- 1 tsp curry powder
- pinch cinnamon
- 225 ml vegetable broth
- 4 tomatoes
- 1 red bell pepper
- 125 ml milk (3.5% fat)
- 3 tbsp whipping cream
- 150 g Sour cream
- Salt
- Pepper
- 250 g whole wheat lasagna sheets
- 1 tsp butter
- 50 g Gruyère cheese
- 50 g Gouda
Instructions
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1.
Peel garlic and cut into pieces. Clean carrots, peel, cut half into large pieces and put with garlic, curry, cinnamon, and vegetable broth in a pot and bring to boil. Cook at medium heat for about 10–15 minutes until tender.
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2.
Meanwhile wash tomatoes, cut off stem end conical shape and slice flesh into rounds. Wash bell pepper, halve, remove stem and seeds, slice flesh into fine julienne strips.
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3.
Grate remaining carrots finely. Blend cooked carrots with milk, cream, and sour cream, then season with salt and pepper and fold in carrot grating.
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4.
Grease baking dish with butter and layer lasagna sheets with carrot sauce about 4 layers. Between each sauce layer place some bell pepper strips and tomato slices and stack accordingly. Finish layering with carrot sauce.
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5.
Grate Gruyère and Gouda, mix them, and sprinkle over the lasagna. Bake in preheated oven at 200°C (fan 180°C, gas: level 3) for about 40 minutes until golden brown.
