Summary

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

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Instructions

1. 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.
2. Preheat the oven to 200 ° C top / bottom heat.
3. Add the milk and sour cream to the carrots in the broth, puree everything finely and season to taste.
4. 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.
5. Bake the lasagna in a hot oven for 30-40 minutes until golden brown.