Carrot Lasagne

Name: Carrot Lasagne
Ingredients: 6 sheets whole wheat lasagna noodles (either fresh or presoaked -quantity will depend on the size of your lasagne dish); 1 tablespoon butter, melted; 2 large carrots, grated; 1/2 cup fresh parmesan cheese, grated (plus extra for topping, maybe another 1/2 cp); 1/2 onion, finely chopped; 4 tablespoons cottage cheese; 1 egg, beaten; 2 tablespoons fresh herbs, chopped (I used parsley and mint); fresh ground black pepper; vegetable salt, to taste; 2 tablespoons sour cream; 2 -3 tomatoes, sliced; 1/2 cup dried breadcrumbs (or you could use fresh)

13 ingredients

7 steps

Ingredients

6 sheets whole wheat lasagna noodles (either fresh or presoaked -quantity will depend on the size of your lasagne dish)
1 tablespoon butter, melted
2 large carrots, grated
1/2 cup fresh parmesan cheese, grated (plus extra for topping, maybe another 1/2 cp)
1/2 onion, finely chopped
4 tablespoons cottage cheese
1 egg, beaten
2 tablespoons fresh herbs, chopped (I used parsley and mint)
fresh ground black pepper
vegetable salt, to taste
2 tablespoons sour cream
2 -3 tomatoes, sliced
1/2 cup dried breadcrumbs (or you could use fresh)

Directions

1

Preheat oven to 200C, and brush some of the melted butter inside a lasagne/casserole dish.
2

Mix carrots, cheeses, onion, herbs, seasonings and egg in a bowl.
3

Place half the carrot mix into casserole dish, and top with a layer of the lasagne sheets.
4

Brush the lasagne sheets with the rest of the melted butter. Cover with a single layer of tomato slices, and drizzle the sour cream over the tomato.
5

Cover the tomatoes with another layer of lasagne sheets, followed by the rest of the carrot mix.
6

Top with a single line of tomato slices down the middle of the dish. Combine the extra cheese and the breadcrumbs, and sprinkle them on top.
7

Bake for approximately 35-40 minutes, until golden and crusty on top.