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Yum yum

Anti-waste lasagne with carrot-top pesto
- Average
- 45 min
- 40 min
- Cheap
Turn your carrot tops into a delicious pesto to dress up your lasagne!
Ingredients
2
- Lasagne sheets
- Parmesan cheese
- 100g Parmesan cheese
- 1 garlic clove
- 45g pine nuts
- Olive oil
- 50g butter
- 50g flour
- 600ml milk
- Nutmeg
- Salt and pepper
Utensils
Recipe
Preheat oven to 200°c.
To prepare the pesto, wash and spin-dry the carrot tops. Peel and chop the garlic. In a food processor, blend the carrot tops, garlic, Parmesan and pine nuts. Add olive oil until smooth.
To prepare the béchamel sauce, melt the butter in a saucepan, add the flour and stir. Pour in the milk a little at a time, until the mixture thickens. Add salt, pepper and nutmeg.
To assemble the lasagne, place a small amount of béchamel in the bottom of an oven dish. Place a layer of lasagne, spread the béchamel, add a little pesto and sprinkle with Parmesan. Continue until you've used up all the ingredients, finishing with a layer of béchamel and parmesan.
Bake for 25 minutes.