Carrot and Pesto Lasagne

Carrot and Pesto Lasagne

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Vegetarian lasagne recipes do not get any better than this. The best part? This Carrot and Pesto Lasagne can be made in just 40 minutes!

  • Recipe serves4
  • Preparation time10 minutes
  • Cooking time30 minutes


  • 1 KNORR Lasagne Mate Chicken Lasagne
  • 400 ml Boiling milk
  • 15 ml oil
  • 800 g carrots, peeled and grated
  • 30 ml Basil pesto sauce
  • 600 ml Hot milk
  • 5 ml Ground black pepper
  • 250 ml grated Cheddar cheese


  • Empty contents of cheese sauce sachet (contained within the box of KNORR Lasagne Mate Chicken Lasagne) into a jug and add 400 ml boiling milk.
  • Stir with a fork for 1 minute until thick and smooth and allow to stand.
  • Using a large saucepan, heat oil and add carrots and pesto and fry for 1 minute.
  • Add sachet of seasoning mix (contained within the box), 600 ml hot milk and uncooked pasta (contained within the box) to the carrots and pesto.
  • Bring to the boil, stirring occasionally.
  • Reduce heat and allow to simmer uncovered for 10 min, stirring occasionally until the pasta is cooked.
  • Season with black pepper, remove from the heat and pour into an ovenproof dish.
  • Pour cheese sauce over and top with grated cheese.
  • Bake for 20 min until the cheese is golden brown.