Carrot Lasagna

Although the name sounds a bit worrying, this used to be one of my signature dishes at my last work place.

50g butter

60g flour

160 ml sour cream

750g milk

1 tbsp pepper

100g cheddar

4 eggs

2 tbsp pesto

750g carrots

250 g lasagna sheets

50g cheddar for topping

Mix sour cream, milk and pepper in a measuring cup. Dissolve butter in the pot, add flour and stir in milk mixture until you’ve got something like a white sauce. Add cheese, eggs and pesto while stirring continuously. Take off 1/3 of sauce and put to the side. Add grated carrots and pesto to the remaining sauce. Layer carrot mix alternately with lasagna sheets. Finish with the left-over third of the sauce and sprinkle with grated cheese. Bake for 40 mins at about 150°C.

Serve with salad.


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