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🍝 Carrot Vegetable Lasagna

510 kcal · 30 min · 4 servings

Ingredients

• 1 clove garlic
• 800 g carrots
• 1 pinch curry powder
• 1 pinch cinnamon
• 225 ml vegetable broth
• 4 tomatoes
• 1 red bell pepper
• 125 ml milk (3.5% fat)
• 3 tbsp whipping cream
• 150 g sour cream
• salt
• pepper
• 250 g whole wheat lasagna sheets
• 1 tsp butter
• 50 g Gruyère cheese
• 50 g Gouda

Instructions

1. 1. Peel the garlic and cut it into small pieces.
2. 2. Wash the carrots, peel them, and cut half into large chunks.
3. 3. Place the carrot chunks, garlic, curry powder, cinnamon, and vegetable broth into a pot.
4. 4. Bring the mixture to a boil.
5. 5. Cook the vegetables on medium heat for about 10 to 15 minutes until soft.
6. 6. Wash the tomatoes under running water.
7. 7. Cut out the green stem area of the tomatoes in a cone shape.
8. 8. Slice the tomato flesh into rounds.
9. 9. Wash the bell pepper.
10. 10. Halve the bell pepper and remove the stem and seeds.
11. 11. Cut the bell pepper flesh into thin strips.
12. 12. Grate the remaining carrots finely.
13. 13. Puree the cooked carrots with the milk, cream, and sour cream.
14. 14. Season the sauce with salt and pepper.
15. 15. Fold the grated carrots into the sauce.
16. 16. Grease the baking dish with butter.
17. 17. Layer the lasagna in about four layers.
18. 18. Use the lasagna sheets and the carrot sauce for this.
19. 19. Place some pepper strips on each sauce layer.
20. 20. Place some tomato slices on the peppers.
21. 21. Finish the layering with a layer of carrot sauce.
22. 22. Grate the Gruyere cheese.
23. 23. Grate the Gouda cheese.
24. 24. Mix the two cheeses together.
25. 25. Sprinkle the cheese mixture over the lasagna.
26. 26. Preheat the oven to 200 degrees Celsius (convection 180 degrees or gas mark 3).
27. 27. Bake the lasagna for about 40 minutes until golden brown.

Nutrition per serving

• kcal: 510
• Protein: 20 g · Fett/Fat: 21 g · Carbs: 58 g