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) (approx. 15 pieces)
• 100 g cheese (Gruyere), rated
• salt
• 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 with the vegetable grater.
2. 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.