Carrot and chard lasagna

Ingredients for 2 servings:

• 6 lasagna sheets
• Salt water for cooking the lasagna sheets
• 5 leaves of chard
• 500 g carrot(s)
• 1 onion(s)
• 1 garlic clove(s)
• 1 tbsp oil
• 200 ml vegetable stock
• 1 tbsp sour cream
• 6 tbsp cheese, grated
• salt and pepper
• nutmeg

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

vegetarian

Pre-cook the lasagna sheets in salted water for five minutes. Spread them out on a kitchen towel. Remove the coarse stems from the chard leaves and cut the rest into strips. Dice the onion and garlic clove and sauté them with the chard in oil for about six minutes. Season with salt, pepper, and nutmeg. Peel the carrots, slice them, and blanch them in vegetable stock for about seven minutes. Remove about three-quarters of the carrots and drain well. Sauté the rest until soft, then puree them with the liquid and 1 tablespoon of sour cream. Place about three tablespoons of carrot puree into a small baking dish. Place two lasagna sheets on top, then add half of the chard, half of the carrot slices, and some grated cheese. Then fill the dish with the second layer of lasagna sheets, some carrot puree, and the remaining vegetables. Cover with lasagna sheets. Top with the remaining carrot puree and finally the grated cheese. Bake in the oven at 180°C for about 25 minutes. Tip: Also delicious with ham between the layers if it doesn’t have to be vegetarian.