Recipe: Carrot Lasagne

I had a lot of carrot to finish and because I didn't really eat carrot before I had the weekly vegetable bag, I am trying all kinds of new ways to prepare them. This carrot lasagne is not the most healthy thing there is because of the cheese sauce, but it was really good! The carrot gives it some sweetness that I never had in lasagne before.

Carrot Lasagne (serves 4)
- 50gr butter
- 60gr flour
- 750ml milk
- 150ml creme fraiche
- 100gr cheese, grated
- 4 eggs, beaten
- 2 tbsp pesto (I used pesto rosso)
- 500gr carrots, grated (I just toss them in the kitchen machine)
- 250gr lasagne
- some pepper
- bit of olive oil

Heat he butter in a large pan. Add the flour on low heat and stir until the mixture is light golden. Don't worry about lumps. Mix milk, creme fraiche and some pepper and add that to the pan. Bring it to a boil while stirring, in about 5 minutes. Place the lid on the pan and let it boil shortly until the sauce thickens. Remove pan from heat, stir in the cheese and let the mixture cool down a bit. Add the eggs slowly while stirring. Set 1/3 of the sauce aside for the top layer. Add the pesto and carrot to the other 2/3 of the sauce and stir well. Pre heat the oven to 150 degrees. Coat the oven dish with some olive oil. Scoop a layer of the carrot mixture in the dish, then some lasagne, 3 layers of each. Top it off with the sauce that you kept separate. Let the dish rest for 15 minutes so the pasta can soften. Place the lasagne in the oven for 40 minutes. After it is done, let it rest for another 15 minutes. The lasagne will be easier to cut that way.

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