Don’t you love it when a share box just speaks to you? This share was all about the amazing cheese, so I was jumping on a lasagna, carrot to be exact. I know, carrot may not be your first idea for a lasagna but we love it here in the Buck house. It adds a bit of sweetness and adds some extra veggie intake in a fun way! So, if you haven’t ever tried a carrot lasagna, I’m suggesting you try this one.
Ingredients:
- Lasagna Noodles (or GF noodles if you please)
- Tomato Sauce (I used my tomatoes from this week for a quick sauce in the vitamix)
- Fresh Ricotta Cheese
- Salt
- Pepper
- Fresh minced garlic
- Fresh Parsley
- 3-4 rainbow carrots
- Shredded Mozzerella cheese
Procedure:
After making a quick tomato sauce in the vitamix I next cooked my lasagna noodles following the package directions. While those are cooking you can season your fresh ricotta with salt, pepper, fresh garlic, and finely chopped fresh parsley. Season this strongly, it will be flavoring all of the layers. Mix together into a creamy consistency.
Using a box grater shred some of those beautiful rainbow carrots from the share.
To begin putting together the meal you start by putting a layer of sauce into the pan so the noodles won’t stick.
From this point it’s very simple, just layer your ingredients and repeat.
Noodles…
seasoned fresh ricotta cheese…
shredded rainbow carrots, then sauce…
repeat the process for another set of layers. Top the final layer with the shredded mozzarella cheese.
Bake this lasagna covered with tin foil in a 375 degree oven for about 30 minutes. After that remove the foil to melt and brown the cheese on top, this will take about another 15 minutes.
Creamy, sweet, with a little bite on the noodle. Man, this is the best of all worlds. Enjoy!