Carrot-Apple-Lasagna

Ingredients for 4 servings:

• 3 cloves garlic, finely chopped
• 1 piece(s) ginger, thumb-sized
• 1 tsp, leveled chili pepper(s), crushed, coarsely
• 2 onions
• 1 kg carrot(s), medium-sized
• 300 g apples
• a little lemon juice
• 3 tbsp olive oil
• 150 ml wine (Riesling)
• 400 ml vegetable broth (instant)
• 1 tbsp Balsamic vinegar, Bianco
• 1 pinch of salt
• some pepper, white
• 1 tbsp rosemary, dried
• 2 tbsp lemon juice
• some fat, for greasing
• 150 g cheese, Gouda in a piece
• 4 slice(s) cheese, (goat cheese)
• 250 g lasagna sheet(s) (without cooking)
• 2 tbsp pumpkin seeds, coarsely ground
• 100 ml balsamic vinegar, rosso
• 100 ml port wine

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

hearty-fruity

Peel and finely chop the garlic and ginger. Peel and roughly dice the onions. Clean the carrots, quarter them lengthwise, and then cut into 1 cm pieces. Quarter the apples, remove the cores, peel, and cut into pieces. Drizzle with a little lemon juice. Cook the diced carrots in boiling water for about 5 minutes, remove and drain. Heat the oil in a saucepan. Sauté the garlic, ginger, chili, and onion. Add the carrots and continue to fry briefly. Deglaze with the Riesling, pour in the vegetable stock, and bring to a boil briefly. Using a slotted spoon, transfer half of the carrot mixture to a bowl, fold in the apple pieces, and season with light balsamic vinegar. Season with salt and pepper. Simmer the rest in the pan for another 5 minutes, then puree. Season generously with salt/pepper, rosemary, and lemon juice. Preheat the oven to 180°C (fan). Grease the baking dish. Cover the bottom of the dish with the carrot puree. Cover with lasagna sheets, then a layer of carrot puree, the carrot/apple mixture, and grate some cheese over the top. Repeat until all ingredients are used up. Finish with pumpkin puree. Cover the lasagna with aluminum foil and bake for 30 minutes. Meanwhile, reduce the balsamic rosso and port wine in a small saucepan by half and set aside. Then remove the aluminum foil and place the goat cheese slices on top. Bake for another 10-15 minutes. Sprinkle with pumpkin seeds and serve with balsamic reduction.