Golden Carrot Lasagna

Ingredients

• 1 lb carrots (unpeeled, cut into smallish chunks; about one standard bag)
• 1 onion (rough chopped)
• 3 cloves garlic (young garlic preferred, or regular cloves)
• 3 sprigs fresh thyme
• salt (generous pinch for carrots, plus more for bechamel)
• 2 tbsp olive oil
• 1 tsp vinegar (a little bit for the carrot braise)
• 0.5 cup vegetable stock (enough to braise the carrots)
• 4 tbsp butter (divided (for bechamel and topping))
• 0.25 cup all-purpose flour (for bechamel)
• 2 cup milk (whole milk preferred)
• 1 cup Parmigiano-Reggiano (freshly ground; divided)
• 9 oz fresh pasta sheets (cut to fit your baking dish)
• 8 oz stracciatella cheese (or the inside of burrata)
• 4 oz mozzarella cheese (fresh, sliced or shredded)
• 1 tbsp fresh chives (chopped for garnish)

Steps

1. 1

   Prepare the carrots by cutting them into smallish chunks. There is no need to peel them if they are clean.

2. 2

   Roughly chop the onion and prepare the garlic (young garlic or regular cloves).

3. 3

   In a pot or deep skillet, combine the carrots, onion, garlic, fresh thyme, a generous pinch of salt, olive oil, a splash of vinegar, and the vegetable stock.

4. 4

   Cover the pot and cook over medium heat until the carrots are completely soft and most of the liquid has evaporated.

5. 5

   While the carrots cook, make the bechamel: Melt butter in a saucepan, whisk in the flour, and cook for a couple of minutes to remove the raw flour taste.

6. 6

   Slowly whisk in the milk and cook, stirring frequently, for about 10 minutes until thickened. Season with salt and stir in a handful of freshly ground Parmigiano-Reggiano.

7. 7

   Once the carrots are soft, remove the thyme sprigs and blend the mixture (using a stand blender or immersion blender) until completely smooth.

8. 8

   Preheat your oven to 325°F (160°C).

9. 9

   Begin assembly: Spread a layer of bechamel and a layer of carrot purée on the bottom of a baking dish. Top with a sheet of fresh pasta cut to size.

10. 10

    Continue layering with bechamel, carrot purée, Parmigiano-Reggiano, and stracciatella cheese between pasta sheets.

11. 11

    For the second-to-last layer, add mozzarella cheese along with the other components.

12. 12

    Finish with a top layer of pasta, a final spread of bechamel, a sprinkle of Parmigiano, and a few small dots of butter.

13. 13

    Bake for approximately one hour until the top is golden brown and the lasagna is bubbling.

14. 14

    Remove from the oven and let rest briefly. Slice using a serrated knife and garnish with chopped fresh chives before serving.

Notes

The author emphasizes that the carrots provide a light, 'ethereal' quality rather than making the dish overly sweet. Using fresh pasta sheets is highly recommended for the best texture. If you cannot find stracciatella, the creamy center of a burrata ball is an excellent substitute.

Nutrition per serving

• main
• vegetarian
• baked
• lasagna
• carrot
• dinner
• comfort food