Best Carrot Lasagne Recipes

Carrot Lasagne image

Provided by catxx

Categories Vegetable

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 13

6 sheets whole wheat lasagna noodles (either fresh or presoaked -quantity will depend on the size of your lasagne dish)
1 tablespoon butter, melted
2 large carrots, grated
1/2 cup fresh parmesan cheese, grated (plus extra for topping, maybe another 1/2 cp)
1/2 onion, finely chopped
4 tablespoons cottage cheese
1 egg, beaten
2 tablespoons fresh herbs, chopped (I used parsley and mint)
fresh ground black pepper
vegetable salt, to taste
2 tablespoons sour cream
2 -3 tomatoes, sliced
1/2 cup dried breadcrumbs (or you could use fresh)

Steps:

Preheat oven to 200C, and brush some of the melted butter inside a lasagne/casserole dish.
Mix carrots, cheeses, onion, herbs, seasonings and egg in a bowl.
Place half the carrot mix into casserole dish, and top with a layer of the lasagne sheets.
Brush the lasagne sheets with the rest of the melted butter. Cover with a single layer of tomato slices, and drizzle the sour cream over the tomato.
Cover the tomatoes with another layer of lasagne sheets, followed by the rest of the carrot mix.
Top with a single line of tomato slices down the middle of the dish. Combine the extra cheese and the breadcrumbs, and sprinkle them on top.
Bake for approximately 35-40 minutes, until golden and crusty on top.

Nutrition Facts : Calories 208.7, Fat 10.5, SaturatedFat 5.7, Cholesterol 76.1, Sodium 411.5, Carbohydrate 18.2, Fiber 2.5, Sugar 4.9, Protein 11

Broccoli, Carrot and Mushroom Lasagne image

Provided by Sherry Blizzard

Categories Pasta

Time 2h5m

Number Of Ingredients 9

2 can(s) condensed cream of broccoli soup (10. 1/2 oz)
1-10 oz frozen broccoli, thawed
3 carrots, sliced thin......i use my salad shooter to get thin and even slices
1 large onion, diced
3/4 lb mushrooms, sliced
12 lasagna noodles
1 lb mozzarella cheese, grated
15 oz ricotta cheese
2 eggs

Steps:

1. In a 2 qt. saucepan over medium heat, heat undiluted broccoli soup and frozen broccoli until broccoli is thawed.
2. In a 10" skillet, over medium heat, in 1 TBSP oil cook carrots and onion until lightly browned. Reduce heat to low; stir in 1/4 cup water. IMPORTANT: Cover and simmer 15 minutes or until veggies are tender. Remove to a bowl.
3. In the same skillet, heat 3 TBSP of oil and cook mushrooms until lightly browned and liquid has evaporated; stir in the carrot mixture.
4. While the carrot mixture is mixing mix mozzarella, ricotta and eggs.
5. Preheat the oven to 375. In a 9 x 13 dish, spread 1 cup of broccoli sauce. Arrange 1/2 of the noodles over sauce, top with 1/2 of the cheese mixture,; then all of the carrot mixture, then 1/2 of the remaining sauce. Top with the remaining noodles, cheese mixture then sauce.
6. Bake 45 minutes or until hot and bubbly. Remove from oven and let it sit for 10 minutes before cutting.