Carrot Pesto Slice
Recipe type: Slice - Vegetable
  • 750g carrots, peeled and grated
  • 50g butter
  • ½ cup plain flour
  • 340ml milk
  • 85g light sour cream
  • 1 tsp cracked black pepper
  • 100g cheddar cheese, grated
  • 4 eggs, lightly beaten
  • 2 tbs of bottled pesto or make own from basil
  • 250g packet instant lasagne
  • 50g cheddar cheese grated.
  1. Brush a 30 x 20 cm ovenproof baking dish with melted butter or oil.
  2. Preheat oven to a slow 150C.
  3. Heat butter in large pan; add flour. Stir over low heat until mixture is lightly golden and bubbling. Add combined milk, sour cream and pepper gradually to the pan, stirring until mixture boils and thickens; boil further 1 minute; remove from heat. Stir in cheese, cool slightly. Add beaten eggs gradually, stirring constantly, mix well.
  4. Pour ⅓ of the sauce into another bowl for topping; set aside. Add pesto and carrot to remaining sauce stirring to combine.
  5. 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 extra 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.
Recipe by Harvest Hub at