Carrot Blue Cheese Lasagna

This recipe originally comes from German chef Tim Maelzer. It combines fresh carrots with a creamy and rich blue cheese bechamel sauce. We all loved it, so hopefully you will, too. To make it suit our taste even more we added our favourite herbs and spices to it.

• Ready In: 55 mins
• Serves: 4-6

Ingredients

• 1  tablespoon  oil
• 2  onions, diced
• 500  g carrots, diced
• 150  ml vegetable broth
• 250  ml bechamel sauce (recommended 1/2 of this recipe -- Basic Béchamel Sauce With Lots of Flavour)
• 1⁄4 teaspoon sage, dried
• 1⁄4 teaspoon rosemary, dried
• 1⁄4 teaspoon garlic powder
• 1⁄4 teaspoon paprika
• 1⁄8 teaspoon  mixed Italian herbs
•  salt and black pepper
• 100  g blue cheese, crumbled

• For Assembly

• 4  sheets  lasagna noodles (I used whole wheat)
• 50  g gouda cheese, grated

Directions

1. In a large frying pan heat the oil. Sautee onion until slightly browned, then add carrots and sautee for 3 minutes.
2. Add the vegetable broth and the bechamel sauce and reduce the heat to low. Season and turn off heat.
3. Add the blue cheese to the sauce.
4. In a rectangular baking dish large enough to hold two sheets of lasagna next to each other start assembling your lasagna by covering the bottom with a layer of the sauce.
5. Top with two lasagna sheets next to each other. Cover with half of the remaining sauce. Repeat.
6. Sprinkle with gouda cheese and bake in the preheated oven at 180°C/350°F in the lower third of the oven for 35 minutes or until toothpick test indicates that lasagna pasta is soft.