How to Prepare Carrots for Lasagna

Carrots have delightful sweet flavor to lasagna that neutralizes the acid in the tomato sauce. Because carrots have so much beta carotene, they won't lose their color when they're cooked. Add some carrots to lasagna, and make an old favorite even better.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• Fresh carrots
• Cutting board
• Vegetable peeler
• Sharp chef's knife

1. Wash the carrots under cool running water. Place them on a cutting board and slice off the top and bottom ends. Peel the carrots.
2. Cut the carrot into sections about 2 to 2 1/2 inches long, and slice each length into quarters. Depending on the thickness you want, you can slice them further.
3. Stack the thin lengths of carrots and carefully chop the carrots into small cubes. Incorporate the cubed carrots into the lasagna dish, as the recipe directs.

Tips & Warnings

• If the carrots are young and tender, remove the peel by scraping them with a stiff vegetable brush.
• If the carrots are slightly limp, soak them in ice water for a few minutes before peeling.
• Using a paring knife isn't a good way to peel carrots, because you'll sacrifice too much of the actual carrot. A sharp vegetable peeler is much better.