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.