The colourful carrot lasagne is a brilliant vegetarian or vegan alternative to the usual lasagne with meat. The pesto gives the lasagne a lovely depth in flavour. We enjoy the creaminess and the texture of the lasagne sheets. A mouthwatering experience fircthe whole family.
2 tablespoons butter
4 tablespoons light spelt flour
700 millilitres cow milk or plant based milk
4 tablespoons sourcream or a vegan equivalent
3 tablespoons of green basil or rucola pesto
Pepper
1 tablespoon seasalt
750 grams colourful carrots, grated
1 mozzarella or vegan mozzarella, in slices
Herbal salt
Basil, dried
Lasagne sheets
1. Make a béchamel sauce.
2. Set 1/3 of the white béchamel sauce without the pesto to the side for the topping.
3. Add to the rest of the béchamel sauce the pesto, the pepper and the salt.
4. Peel and grate the carrots and mix into the sauce.
5. Grease a baking dish and fill first with the carrot sauce, then alternate with a layer of lasagne sheets.
6. Finish with a layer of lasagne sheets and
with the reserved light béchamel sauce,
7. Sprinkle with herbal salt, mozzarella and basil leaves.
8. Preheat the oven to 160°C and bake for 40 minutes.
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