Carrot, Basil and Comté Cheese Lasagna
Carrot, Basil and Comté Cheese Lasagna
Ingredients
- 200g grated Comté (2 cups lightly filled)
- 250g of lasagna pasta/noodles (8-10 sheets)
- 750g of grated carrots (about 6 cups of 10 medium sized carrots)
- 10 chopped basil leaves
- 30g of butter (2 teaspoons)
- 50g of flour (about a .5 cup)
- 50 cl of milk (500 ml or a little over 2 cups)
- 10 cl of fresh cream (1/4 cup)
- 1 pinch grated nutmeg
- Salt & pepper
Instructions
- To prepare the béchamel sauce: melt the butter in a saucepan. Add the flour and cook for a few minutes over low heat. Add the milk, stirring constantly, and gently bring to a boil. Cook for about 10 minutes until sauce thickens.
- Remove from heat, add ¾ths of Comté Cheese, the carrots, basil, cream, nutmeg and mix well. Season with salt and pepper and set aside.
- Preheat the oven to 356°F. Assemble the lasagna by alternating layers of pasta and sauce. Finish with a layer of sauce sprinkled with the remaining Comté Cheese.
- Bake for approximately 30 minutes and serve piping hot.
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