Root veg & ricotta lasagne
By Good Food
This veggie lasagne with sweet potato, carrots and parsnips can be made in advance then stashed away in the freezer ready for a last-minute meal
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Prep:15 mins
Cook:1 hrs 35 mins
(cooked from frozen) - Serves 5
- Easy
Nutrition per serving
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kcal 555
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fat 30g
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saturates 18g
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carbs 50g
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sugars 22g
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fibre 10g
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protein 21g
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salt 0.7g
Ingredients
- 3 large carrots, grated
- 3 large parsnips, grated
- 1 sweet potato, grated
- 1 tbsp thyme leaf, roughly chopped
- 500g carton passata with onion & garlic
- 2 tbsp tomato purée
- 250g ricotta
- 200g tub crème fraîche
- 2 medium eggs, beaten
- 80g pack grated Parmesan (or vegetarian alternative)
- oil, for greasing
- 6 dried lasagne sheets
Method
Mix together the vegetables, thyme, passata, tomato purée and plenty of seasoning. In another bowl, mix the ricotta, crème fraîche, eggs and all but 2 tbsp of the Parmesan until smooth.
Assemble the lasagne by putting half the vegetable mixture into the base of a lightly oiled 2-litre gratin dish, followed by a layer of lasagne (broken to fit the dish), then half the ricotta mixture. Repeat the process, finishing with a layer of ricotta mixture and the remaining Parmesan sprinkled over. Wrap with cling film and freeze for up to 3 months.
To cook from frozen, heat oven to 190C/170C fan/gas 5. Remove the cling film, cover with foil and put in the middle of the oven for 1 hr. Then increase temperature to 200C/180C/gas 6, remove the foil and cook for another 35-45 mins until golden on top.
