Carrot Lasagna
Lasagna does not always need to be tomatoes and minced meat. Try this tasty fat-reduced version of a delicious vegetarian recipe!
Ingredients
- 50 g margarine
- 60 g flour
- 1 l low-fat milk
- 50 g low-fat cheese, grated
- 4 eggs, lightly beaten
- 1 tsp. salt
- ½ tsp. cayenne pepper
- 750 g carrots, peeled and grated
- 250 g lasagna, uncooked
- 100 g low-fat cheese, grated
- Preheat the oven on 150°C. Slightly grease a rectangle ovenproof dish.
- Melt the margarine in a pot and mix in the flour. Stir for a few minutes until golden. Then gradually add the milk, frequently stirring until the mixture is smooth.
- Bring to boil and allow cooking until the sauce thickens, continuously stirring. Remove from the heat and mix in the cheese. Allow to cool down a bit before stirring in the eggs. Season with salt and cayenne pepper and mix in the grated carrots.
- Pour one third of the sauce into the ovenproof dish and cover with a layer of pasta. Continue until pasta and sauce have been used up. The last layer must be sauce. Sprinkle cheese on top and bake for 40 minutes until golden.
- Take out of the oven, cover and allow standing for 15 minutes before serving (it’s easier to cut).
Tip
This dish is great for freezer cooking. Simply make a double recipe and freeze the rest for another day later in the month. You may then want to invest in an electric grater so that you can have the carrots grated quickly and with little effort.
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