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Blend 1 cup milk with chopped carrot, salt, pepper, nutmeg, 2 eggs and flour.
Pour into a greased baking mold (5 cup capacity).
Cook in a medium heat oven 350° F (180° C), over water for 10 minutes.
Remove from oven.
Blend one cup milk with spinach, salt, pepper, nutmeg, 2 eggs, sugar and grated bread.
Pour on top of first preparation and take to oven. over water, for 20 minutes more or until cooked.
Unmold on a serving dish. Cover with bechamel sauce and sprinkle with chopped red pepper.
Bechamel Sauce:
Melt 3 tablespoons butter. Add flour and cook over medium heat, stirring, for 1 minute. Add paprika.
Gradually whisk in milk and bouillon and bring to a boil.
Continue whisking constantly until sauce becomes smooth and slightly thickened. Season with salt and pepper.
Sauté red pepper and onion in 2 tablespoons butter. Once cooked add to bechamel sauce.
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