Carrot and grilling cheese lasagne

A vegetarian lasagne layered with a rich grated-carrot tomato sauce and grilling cheese. Adapted from ICA.

• 🍳 Cook time: 50 mins
• 🍽️ Servings: 4

Ingredients

Carrot sauce

• 500 g carrots
• 2 yellow onions
• 3 garlic cloves
• 3 tbsp oil
• 2 tbsp tomato purée
• 2 tins crushed tomatoes (à 500 g)
• 2 1/2 dl cooking cream
• 3 tbsp Japanese soy sauce
• 1 1/2 tbsp dried oregano
• 1/2 tsp chilli flakes
• 1 1/2 tsp salt
• 1/2 tsp black pepper

To assemble

• 2 packs grilling cheese or halloumi (à 200 g)
• 12 lasagne sheets

Directions

1. Heat the oven to 200°C.
2. Wash and finely grate the carrots. Peel and chop the onions. Peel the garlic. Fry the carrots and onions in the oil in a large frying pan for about 5 mins. Press in the garlic and add the tomato purée.
3. Add the crushed tomatoes, cream, soy sauce, oregano, chilli flakes, salt and pepper. Simmer for about 10 mins.
4. Coarsely grate the grilling cheese.
5. Layer lasagne sheets, carrot sauce and cheese in an ovenproof dish (20x30 cm) or meal-prep containers.
6. Bake according to the time on the lasagne sheet packaging.