Carrot Broccoli Lasagne

Name: Carrot Broccoli Lasagne
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 500 g Carrots; 7-10 Tbsp Salt; 500 g Broccoli; 2 Eggs; 2 Egg Yolk; 150 g Fresh cream; 7-10 Tbsp white pepper; 7-10 Tbsp grated nutmeg; 20 g Butter or margarine; 1 TABLESPOON Flour; 3/8 l Milk; 7-10 Tbsp Juice of 1 lemon; 12 light lasagne plates (without precooking); 100 g Roquefort cheese

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

500 g Carrots
7-10 Tbsp Salt
500 g Broccoli
2 Eggs
2 Egg Yolk
150 g Fresh cream
7-10 Tbsp white pepper
7-10 Tbsp grated nutmeg
20 g Butter or margarine
1 TABLESPOON Flour
3/8 l Milk
7-10 Tbsp Juice of 1 lemon
12 light lasagne plates (without precooking)
100 g Roquefort cheese

Directions

1
Peel and slice the carrots, cook in salted water for about 15 minutes and drain. Wash and clean broccoli, cut into florets, cut stems into slices, cook in salted water for about 10 minutes and drain.
2
Puree the carrots and broccoli separately with the cutting stick of the hand mixer. Allow to cool slightly and mix with one egg, one egg yolk and 1/2 cup of crème fraîche. Season to taste with salt, pepper and nutmeg.
3
Heat the fat in a pot and sauté the flour in it. Add milk while stirring and boil thoroughly. Season to taste with lemon juice, salt and pepper. Put half of the sauce into an ovenproof dish.
4
Cover with a layer of lasagne sheets. Spread broccoli mixture on top, then layer pasta, carrot mixture, noodles and the rest of the béchamel sauce. Crumble the cheese on top and bake in the preheated oven (electric: 200 °C/ gas: level 3) for about 45 minutes.