Carrot Blue Cheese Lasagna - cooking recipe

Ingredients

1 tablespoon oil
2 onions, diced
500 g carrots, diced
150 ml vegetable broth
250 ml bechamel sauce (recommended 1/2 of this recipe -- Basic Béchamel Sauce With Lots of Flavour)
1/4 teaspoon sage, dried
1/4 teaspoon rosemary, dried
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon mixed Italian herbs
salt and black pepper
100 g blue cheese, crumbled
For Assembly
4 sheets lasagna noodles (I used whole wheat)
50 g gouda cheese, grated

Preparation

In a large frying pan heat the oil. Sautee onion until slightly browned, then add carrots and sautee for 3 minutes.
Add the vegetable broth and the bechamel sauce and reduce the heat to low. Season and turn off heat.
Add the blue cheese to the sauce.
In a rectangular baking dish large enough to hold two sheets of lasagna next to each other start assembling your lasagna by covering the bottom with a layer of the sauce.
Top with two lasagna sheets next to each other. Cover with half of the remaining sauce. Repeat.
Sprinkle with gouda cheese and bake in the preheated oven at 180\u00b0C/350\u00b0F in the lower third of the oven for 35 minutes or until toothpick test indicates that lasagna pasta is soft.