Summary

Ingredients

• 1 kg carrot (s)
• 200 g peas (frozen)
• 3 cloves garlic
• 1 tablespoon honey
• 300 ml vegetable stock
• 300 g cream cheese, reduced fat
• 150 g cheese (ratin cheese), reduced fat
• salt and pepper
• little oil
• Lasagne plate (s)
• Fat for the shape

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Instructions

1. Wash and / or peel the carrots and cut into very small sticks. Peel the garlic cloves and cut into sticks of about the same size.
2. Sweat the carrots in a little oil in a large pan. Salt a little now. After about 5 minutes, put the lid on the pan. After another 5 minutes, mix the honey into the carrots, caramelize briefly and then deglaze with the vegetable stock. Only now mix in the garlic. Simmer over medium heat for 5 minutes with the lid closed.
3. When the carrot sticks are cooked firm to the bite, add the cream cheese to the vegetables - finally mix in the peas. Season with salt and a little pepper.
4. Layer the lasagna in an ovenproof, greased tin as follows: First skim off some sauce from the vegetables with a ladle so that the lasagna sheets do not lie dry on the bottom of the tin. Then lasagna sheets, vegetables, lasagna sheets, vegetables, lasagna sheets, vegetables.
5. Bake for 10 minutes at 180 ° C (fan oven). Then sprinkle the cheese on top and bake for another 10 minutes until the cheese has the desired browning.