Christmas Carrot Pesto Bake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 40mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Brush a 30 x 20cm/ 12 x 8 inch ovenproof dish with oil.
  • Melt the butter in a large pan.
  • Add the flour and stir over a low heat until the mixture is lightly golden and bubbling.
  • Mix together the milk, creme fraiche and peppercorns and gradually add to the pan, stirring between each addition until the mixture is smooth.
  • Stir constantly over a medium heat for 5 minutes, or until the mixture boils and thickens.
  • Boil for a further minute, then remove from heat.
  • Stir in 115g/ 4oz of the cheese and let cool slightly.
  • Gradually add the beaten eggs, stirring constantly.
  • Pour a third of the sauce into another bowl to make the topping and set aside.
  • Add the pesto and grated carrot to the remaining sauce, stirring to combine.
  • Preheat the oven to 150 C/ 300F.
  • Beginning with one-third of the carrot mixture, make alternate layers of carrot mixture and lasagne in the prepared dish.
  • Use three layers of each, finishing with lasagne sheets.
  • Spread the reserved sauce evenly over the top.
  • Sprinkle with the remaining grated cheese.
  • Set aside for 15 minutes before cooking to allow the pasta to soften.
  • Bake for about 40 minutes, or until the sauce has set and the top is golden brown.
  • Remove the lasagne from the oven, cover and let stand for 15 minutes- this will ensure that it will slice cleanly and easily.
  • Garnish with parsley and serve with fresh crisp salad.
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