Sugarloaf Carrot Lasagna

Ingredients for 4 servings:

• 1 sugarloaf lettuce, approx. 400 g
• 400 g carrot(s)
• 1 tbsp oil
• 1 m.-sized onion(s)
• 3 garlic cloves
• 750 ml tomatoes, pureed
• 1 can of chopped tomatoes (400g)
• some herbal salt
• 50 g butter
• 3 tbsp, heaped flour
• 400 ml milk
• some stock powder
• some nutmeg
• 200 g cheese, grated
• 12 lasagna sheets without pre-cooking

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 35 minutes

simple and vegetarian

Halve the sugarloaf, remove the stalk, cut into fine strips, and wash. Peel and grate the carrots. Peel and finely chop the onion and garlic cloves. Heat the oil in a large pan and fry the onion and garlic until translucent. Add the sugarloaf strips and grated carrots and fry while stirring. Deglaze with the passata and the chopped canned tomatoes, season with herb salt, and simmer for 10 minutes. Meanwhile, for the béchamel sauce, melt the butter in a small saucepan, sprinkle in the flour, let it sweat, and then deglaze with the milk, stirring well to avoid lumps. For consistency, stir in a little more milk until the desired creamy consistency is reached. Season with stock powder and nutmeg. Line the base of a baking dish with 3 lasagna sheets. Pour one-third of the tomato and vegetable sauce on top. Carefully spread another third of the béchamel sauce on top. Repeat the process twice, but the second time, only spread the vegetable sauce on the lasagna sheets. Cover with three more lasagna sheets, and finally pour the remaining béchamel sauce over the top. Sprinkle with grated cheese and bake in the oven at 180°C (fan oven) for about 40 minutes.