Carrot Lasagne
"One of those dinner creations inspired by the contents of my fridge, this is a really nice vegetarian twist on an old favourite. Quantities are a little inexact, and really depend both on the size of your baking dish and your tastes."
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
4-6
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
- Preheat oven to 200C, and brush some of the melted butter inside a lasagne/casserole dish.
- Mix carrots, cheeses, onion, herbs, seasonings and egg in a bowl.
- Place half the carrot mix into casserole dish, and top with a layer of the lasagne sheets.
- 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.
- Cover the tomatoes with another layer of lasagne sheets, followed by the rest of the carrot mix.
- 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.
- Bake for approximately 35-40 minutes, until golden and crusty on top.
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RECIPE SUBMITTED BY
catxx
Brisbane
Here in Australia, we are blessed with an abundance of beautiful fresh produce, and our multi-cultural background has given us lots of wonderful tastes and styles.
I've loved food almost all my life (except for a bumpy early start...ate nothing but a slice of apple and a slice of cheese a day for my first two years!).
For me, cookbooks are a springboard - I have a taste "on my tongue", I search for appropriate inspiration and voila! something that owes a little to the book, my creativity, and whatever is in my kitchen! That said, I adore Vikki Leng's "A Vegetarian Kitchen" and travel happily through Sheila Lukin's "All Around The World Cookbook". Jamie Oliver is also a favourite, and I've just discovered the Williams-Sonoma baking books!
