Carrot salad I

Ingredients for Carrot salad I

Instructions for Carrot salad I

To prepare the Carrot salad I recipe, please follow these instructions:

The butter is melted in a saucepan and the flour is stirred. Mix the mixture and milk, cream fry and pepper slowly add with constant stirring. The sauce boils on low heat, until it is thick and creamy.

The sauce is taken off the flak and 2/3 of the cheese is mixed in. When the sauce is lightly cooled, add the eggs with stirring.

1/3 of the sauce is taken to the top of the lasagne. The last 2/3 are mixed with pesto and fox carrot.

Preheat the oven to 150 degrees C. The lasagna is put together by alternating carrot sauce and lasagne plates. The last 1/3 of the sauce is poured over the lasagne and the rest of the cheese is sprinkled on.

Let the lasagna pull for approx. 15 minutes before baking for approx. 40 minutes to the surface is golden and crisp. Serve freshly baked bread and possibly. A green salad for

tips:
Let the lasagne rest for 15 minutes before serving, as it will ensure nice slices.