Summary

Ingredients

• 3 cloves garlic, finely chopped
• 1 piece (s) ginger, the size a thumb
• 1 teaspoon, crushed chili pepper (s), crushed, coarse
• 2 onions)
• 1 kg carrot (s), medium-sized
• 300 g apples
• a little lemon juice
• 3 tablespoon olive oil
• 150 ml wine, (Riesling)
• 400 ml vegetable stock, (instant)
• 1 tablespoon balsamic vinegar, Bianco
• 1 pinch (s) salt
• some pepper, whiter
• 1 tablespoon rosemary, dried
• 2 tablespoon lemon juice
• some fat, for greasing out
• 150 g cheese, Gouda in one piece
• 4 slices cheese, (goat cheese)
• 250 g lasane plate (s), (without cookin)
• 2 tablespoon pumpkin seeds, coarsely ground
• 100 ml balsamic vinegar, rosso
• 100 ml port wine

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Instructions

1. Peel and finely chop the garlic and ginger. Peel and roughly dice the onions. Clean the carrots, quarter them lengthways and then cut into 1 cm pieces. Quarter the apples, remove the core, peel and cut into pieces. Drizzle with a little lemon juice.
2. Cook diced carrots in boiling water for about 5 minutes, remove and drain.
3. Heat oil in a pot. Sweat the garlic, ginger, chilli and onion in it. Add the carrots and fry briefly. Deglaze with Riesling, pour in the vegetable stock and briefly bring to the boil. Using a slotted spoon, place half of the carrot mixture in a bowl, fold in the apple pieces and season with light balsamic vinegar. Salt and pepper. Let the rest of the sauce simmer for another 5 minutes and puree. Season well with salt / pepper, rosemary and lemon juice. Preheat the oven to 180 degrees. Grease the baking dish. Cover the bottom of the pan with the carrot puree. Cover with lasagne sheets, then rub a layer of carrot puree, carrot / apple dice mixture and some cheese over it. Repeat until all the ingredients have been used. Finish with pumpkin puree. Cover the lasagna with aluminum foil and bake for 30 minutes.
4. In the meantime, reduce the balsamic vinegar and port wine by half in a small saucepan and set aside. Then take off the aluminum foil and place the goat cheese slices on it. Bake for another 10-15 minutes.
5. Sprinkle with pumpkin seeds and serve with a balsamic vinegar reduction.