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1
Brush a 30 x 20cm/ 12 x 8 inch ovenproof dish with oil.
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2
Melt the butter in a large pan.
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3
Add the flour and stir over a low heat until the mixture is lightly golden and bubbling.
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4
Mix together the milk, creme fraiche and peppercorns and gradually add to the pan, stirring between each addition until the mixture is smooth.
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5
Stir constantly over a medium heat for 5 minutes, or until the mixture boils and thickens.
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6
Boil for a further minute, then remove from heat.
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7
Stir in 115g/ 4oz of the cheese and let cool slightly.
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8
Gradually add the beaten eggs, stirring constantly.
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9
Pour a third of the sauce into another bowl to make the topping and set aside.
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10
Add the pesto and grated carrot to the remaining sauce, stirring to combine.
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11
Preheat the oven to 150 C/ 300F.
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12
Beginning with one-third of the carrot mixture, make alternate layers of carrot mixture and lasagne in the prepared dish.
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13
Use three layers of each, finishing with lasagne sheets.
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14
Spread the reserved sauce evenly over the top.
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15
Sprinkle with the remaining grated cheese.
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16
Set aside for 15 minutes before cooking to allow the pasta to soften.
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17
Bake for about 40 minutes, or until the sauce has set and the top is golden brown.
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18
Remove the lasagne from the oven, cover and let stand for 15 minutes- this will ensure that it will slice cleanly and easily.
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19
Garnish with parsley and serve with fresh crisp salad.
