Christmas Carrot Pesto Bake
Total Time: 1 hr 40 mins
Preparation Time: 45 mins
Cook Time: 55 mins
Ingredients
- Servings: 4
- 50 g butter
- 50 g plain flour
- 750 ml milk
- 150 ml creme fraiche
- 1 teaspoon crushed black peppercorns
- 175 g cheddar cheese, grated
- 4 eggs, lightly beaten
- 2 tablespoons ready-made pesto sauce
- 675 g carrots, grated
- 225 g no pre-cooked lasagna sheets
- 1/4 cup of chopped parsley (to garnish)
- vegetables, to brush
- green salad, to serve
Recipe
- 1 brush a 30 x 20cm/ 12 x 8 inch ovenproof dish with oil.
- 2 melt the butter in a large pan.
- 3 add the flour and stir over a low heat until the mixture is lightly golden and bubbling.
- 4 mix together the milk, creme fraiche and peppercorns and gradually add to the pan, stirring between each addition until the mixture is smooth.
- 5 stir constantly over a medium heat for 5 minutes, or until the mixture boils and thickens.
- 6 boil for a further minute, then remove from heat.
- 7 stir in 115g/ 4oz of the cheese and let cool slightly.
- 8 gradually add the beaten eggs, stirring constantly.
- 9 pour a third of the sauce into another bowl to make the topping and set aside.
- 10 add the pesto and grated carrot to the remaining sauce, stirring to combine.
- 11 preheat the oven to 150 c/ 300f.
- 12 beginning with one-third of the carrot mixture, make alternate layers of carrot mixture and lasagne in the prepared dish.
- 13 use three layers of each, finishing with lasagne sheets.
- 14 spread the reserved sauce evenly over the top.
- 15 sprinkle with the remaining grated cheese.
- 16 set aside for 15 minutes before cooking to allow the pasta to soften.
- 17 bake for about 40 minutes, or until the sauce has set and the top is golden brown.
- 18 remove the lasagne from the oven, cover and let stand for 15 minutes- this will ensure that it will slice cleanly and easily.
- 19 garnish with parsley and serve with fresh crisp salad.
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