Christmas Carrot Pesto Bake - cooking recipe

Ingredients

50 g butter
50 g plain flour
750 ml milk
150 ml creme fraiche
1 teaspoon crushed black peppercorns
175 g cheddar cheese, grated
4 eggs, lightly beaten
2 tablespoons ready-made pesto sauce
675 g carrots, grated
225 g no pre-cooked lasagna sheets
1/4 cup of chopped parsley (to garnish)
vegetables, to brush
green salad, to serve

Preparation

Brush a 30 x 20cm/ 12 x 8 inch ovenproof dish with oil.
Melt the butter in a large pan.
Add the flour and stir over a low heat until the mixture is lightly golden and bubbling.
Mix together the milk, creme fraiche and peppercorns and gradually add to the pan, stirring between each addition until the mixture is smooth.
Stir constantly over a medium heat for 5 minutes, or until the mixture boils and thickens.
Boil for a further minute, then remove from heat.
Stir in 115g/ 4oz of the cheese and let cool slightly.
Gradually add the beaten eggs, stirring constantly.
Pour a third of the sauce into another bowl to make the topping and set aside.
Add the pesto and grated carrot to the remaining sauce, stirring to combine.
Preheat the oven to 150 C/ 300F.
Beginning with one-third of the carrot mixture, make alternate layers of carrot mixture and lasagne in the prepared dish.
Use three layers of each, finishing with lasagne sheets.
Spread the reserved sauce evenly over the top.
Sprinkle with the remaining grated cheese.
Set aside for 15 minutes before cooking to allow the pasta to soften.
Bake for about 40 minutes, or until the sauce has set and the top is golden brown.
Remove the lasagne from the oven, cover and let stand for 15 minutes- this will ensure that it will slice cleanly and easily.
Garnish with parsley and serve with fresh crisp salad.