Carrot Lasagna
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 525 kcal | (25 %) | ||
| Protein | 19.7 g | (20 %) | ||
| Fat | 17.1 g | (15 %) | ||
| Carbohydrates | 66.1 g | (44 %) | ||
| Roughage | 11.9 g | (40 %) | ||
| Saturated fatty acids | 9.66 g | |||
| Cholesterol | 48.2 mg |
Ingredients
- Ingredients
- 28 ozs carrots
- 1 red Bell pepper
- 4 Tomatoes
- 1 garlic clove
- 1 generous pinch Curry powder
- 1 pinch cinnamon
- 8 ozs Vegetable broth
- 3 Tbsps Whipped cream
- 4 ozs milk
- 6 ozs sour cream
- 9 ozs Lasagne noodle (not precooked)
- 2 ozs grated Gruyere
- 2 ozs grated Gouda
- salt
- peppers
- butter (for the baking dish)
Preparation steps
Preheat the oven to 200°C / 400˚F. Peel the garlic and cut into pieces. Peel the carrots, cut 14 ounces of the carrots into large pieces (set the remaining 14 oz aside), and cook until tender with garlic, curry, and cinnamon in the vegetable broth. Meanwhile rinse the tomatoes, cut out the conical stem and cut the flesh into slices. Rinse the pepper, cut in half, remove the ribs and seeds and cut the flesh into thin strips (julienne). The remaining carrots (14 ounces) grate finely and set aside.
Puree the cooked carrots with the milk, cream and sour cream and season with salt and pepper. Butter a large baking dish and dot a layer of lasagna sheets with carrot sauce. For each sauce layer put some pepper strips, reserved grated carrots, and tomato and so continue. End the top layer with carrot cream sauce. Mix the Gruyère with the Gouda and sprinkle the cheese mixture over the lasagna. Bake in preheated oven until golden brown, about 40 minutes. Serve with mixed salad.