Carrot Pumpkin and Yogurt Lasagna

Ingredients list for Carrot Pumpkin and Yogurt Lasagna

• 2 medium Carrots cut into small pieces and blanched
• 1/4 medium Pumpkin peeled, cut into small pieces and blanched
• 1 1/2 cups Buttermilk
• 5 Lasagna sheets boiled
• Extra virgin olive oil 2 tablespoons + for drizzling
• 6 tablespoons Whole wheat flour (atta)
• 5 tablespoons Grated processed cheese
• to taste Salt
• 4 tablespoons Vegetable stock
• 1 teaspoon Mixed dried herbs
• 4 tablespoons Breadcrumbs
• Crushed black peppercorns for sprinkling
• for garnishing Green and red capsicum curls

Method

1. Preheat oven to 180º C.
2. To make white sauce, heat extra virgin olive oil in a non-stick pan, add whole wheat flour and sauté lightly. Add buttermilk and whisk rapidly so that no lumps are formed. Add 2 tbsps grated processed cheese and mix well. Add salt and mix well. Cook till the sauce thickens.
3. Spread 4 tbsps white sauce in a baking dish and place 2 lasagna sheets over it.
4. Blend carrot and pumpkin with vegetable stock and dried herbs to a smooth paste.
5. Spread 2 tbsps carrot-pumpkin mixture over the lasagna sheets in the baking dish, spread 2 tbsps breadcrumbs and 1 tbsp grated processed cheese. Place 2 lasagna sheets over the cheese, spread 2 tbsps white sauce, sprinkle crushed peppercorns and place 1 lasagna sheet. Spread remaining carrot-pumpkin mixture and 2 tbsps grated processed cheese and drizzle a little extra virgin olive oil.
6. Place the dish in the preheated oven and bake for 25 minutes.
7. Remove the baking dish from oven, halve the lasagna, place them on a serving plate, garnish with green and red capsicum curls, sprinkle crushed peppercorns and serve hot.

Nutrition Info