Carrot Lasagna
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg carrot (s)
- 250 ml vegetable stock
- 1 clove garlic
- 1 pinch (s) curry
- 4 tomato (s)
- 125 ml milk, low-fat
- 1 cup sour cream
- 250 g lasane plate (s)
- 100 g Gruyère, rated
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash and peel the carrots. Cut half of the carrots into large pieces and cook in the broth with the clove of garlic and a pinch of curry. Finely grate the remaining carrots. Wash tomatoes and cut into thin slices.
- Preheat the oven to 200 ° C top / bottom heat.
- Add the milk and sour cream to the carrots in the broth, puree everything finely and season to taste.
- Grease a large, rectangular baking dish. Layer alternately with lasagne sheets with carrot sauce, shredded carrots and tomato slices. Scatter the cheese over the top layer of carrot sauce.
- Bake the lasagna in a hot oven for 30-40 minutes until golden brown.
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