Carrot Pesto Lasagne

Carrot Pesto Lasagne

Please check the syns as this is an old recipe and they may have changed since.

Serves 4. 

Count 1 HEXA for cheese plus syns 3 syns per serving

750 g carrots, peeled and grated
150 g Quark
100g fromage frais
90g ww light sour cream (5.5 syns)
1 teaspoon cracked black pepper
1 teaspoon mustard powder
100 g reduced fat cheddar cheese, grated
4 eggs, lightly beaten
½ jar BGTY reduced fat pesto - from Sainsburys (7 syns)
250 g packet lasagne sheets
68g reduced fat cheddar cheese grated.

Spray baking dish with frylight.

Combine quark, fromage frais, sour cream, pepper and mustard powder in pan. Heat gently until combined. Stir in 100g cheese, cool slightly. Add beaten eggs gradually, stirring constantly, mix well.

Pour 1/3 of the sauce into another bowl for topping; set aside. Add pesto and carrot to remaining sauce stirring to combine.

Preheat oven to 150ºC. Beginning with a layer of carrot mixture, alternate layers of carrot with lasagna sheets in a prepared dish. Use 3 layers of each, finishing with pasta. 

Spread reserved sauce evenly over the top. Sprinkle with 68g cheese, leave for 15 minutes before cooking this is to allow pasta to soften. 

Bake for 40 minutes or until set and firm to touch. Remove from the oven, cover and set aside for 15 minutes prior to serving, this ensures that it will slice cleanly.