Carrot Lasagna

For the carrot lasagna preheat oven to 200 degrees.

Wash and peel carrots. Wash tomatoes. Peel garlic.

Cut 500 g carrots into large pieces, cook with garlic and 1 pinch of curry in the broth for about 15 minutes. Add milk and sour cream to the broth and puree everything finely. Season to taste with salt and pepper.

Finely grate the remaining carrots. Cut tomatoes without stalks into thin slices.

Grease a large rectangular baking dish. Alternate layers of lasagna sheets with sauce, shredded carrots and tomatoes. Finish with carrot sauce and sprinkle cheese on top.

Bake in the oven at 180 °C for 30-40 minutes until golden brown.

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