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) ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
935
kcal
47% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).