1. Brush a 12 x 8 inch ovenproof baking dish with melted butter or oil. Heat the butter in a large pan; add the flour. Stir over low heat until mixture is lightly golden and bubbling. Add combined milk, sour cream and pepper gradually to pan, stirring until mixture is smooth between each addition. Stir constantly over medium heat for 5 minutes, or until the mixture boils and thickens. Boil for another minute; remove from h eat. Stir in cheese; cool slightly. Gradually add beaten eggs, stirring constantly.
2. Pour a third of the sauce into another bowl to make the topping and set aside. Add the pesto and grated carrot to the remaining sauce, stirring to combine.
3. Preheat the oven to 300 degrees. Beginning with one-third of the carrot mixture, alternate layers of carrot mixture with sheets of lasagna in prepared dish. Use three layers of each, finishing with lasagna sheets. Spread reserved sauce evenly over the top. Sprinkle with extra cheese. Set aside for 15 minutes before cooking to allow the pasta to soften. Bake for 40 minutes or until sauce has set and is golden.
4. Remove from the oven; cover and set aside for 15 minutes prior to serving--this will ensure that it will slice cleanly and more easily. Serve with a crisp green salad.
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|Serving Size: 1 Serving (577g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 309 (52%)|
|Amt Per Serving||% DV|
|Total Fat 34.3g||46 %|
|Saturated Fat 21.1g||106 %|
|Monounsaturated Fat 9.3g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 99.8mg||31 %|
|Sodium 639.7mg||22 %|
|Potassium 1107.9mg||29 %|
|Total Carbohydrate 52.3g||15 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 47.5g|
|Protein 23.3g||33 %|
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Calories per serving: 600
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