Carrots

Carrot Pesto Bake

Posted by Carole Koch

1 2/3 ounces butter
1/2 cup plain flour
3 cups milk
2/3 cup light sour cream
1 teaspoon cracked black pepper
3 1/3 ounces cheddar cheese, grated
4 eggs, lightly beaten
2 tablespoons pesto
1 1/2 pounds carrots, peeled, grated
8 ounces instant lasagna sheets
1 2/3 ounces cheddar cheese, grated, for topping

Brush a 12 x 8-inch ovenproof baking dish with melted butter or oil. Heat the butter in a large pan; add the flour. Stir over low heat until mixture is lightly golden and bubbling. Combine milk, sour cream and pepper. Add the sour cream mixture to the pan gradually, stirring until mixture is smooth between each addition. Stir constantly over medium heat for 5 minutes, or until the mixture boils and thickens. Boil for another minute; remove from heat. Stir in cheese; cool slightly. Gradually add beaten eggs, stirring constantly.

Pour 1/3 of the sauce into another bowl and set aside. Add the pesto and grated carrot to the remaining sauce, stirring to combine. Preheat the oven to 300 degrees F. Beginning with 1/3 of the carrot mixture, alternate layers of carrot mixture with sheets of lasagna in prepared dish. Repeat, making three layers of each, finishing with lasagna sheets. Spread reserved sauce evenly over the top. Sprinkle with extra cheese. Set aside for 15 minutes before cooking. Bake 40 minutes or until sauce has set and is golden.

Remove from oven; cover and set aside for 15 minutes prior to serving.

Serves 4.

From “The Essential Vegetarian Cookbook,” Borders Groups, Inc., 2005.

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