Carrots – Lasagna
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| 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) (approx. 15 pieces)
- 100 g cheese (Gruyere), rated
- salt
- 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 with the vegetable grater.
- Wash tomatoes and cut into thin slices. Preheat the oven to 200 degrees. Add the milk and sour cream to the carrots in the broth, puree finely. To taste. Grease a large, rectangular baking dish. Layer alternately lasagne sheets with carrot sauce, carrot rasps and tomato slices. Scatter cheese over the top layer of carrot sauce. Bake the lasagna for 30-40 minutes until golden brown.
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