Root veg & ricotta lasagne

Root veg & ricotta lasagne

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 15 mins Cook: 1 hr, 35 mins (cooked from frozen)

Skill level

Easy

Servings

Serves 4 - 5

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

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per serving (5)

kcalories
555
protein
21g
carbs
50g
fat
30g
saturates
18g
fibre
10g
sugar
22g
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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. 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.
  2. 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.
  3. 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.

Recipe from Good Food magazine, December 2013

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
Frantic Flapjack's picture

I did add add an extra carton of passata as there was a huge amount of raw grated roots. However, gemessex is right. I don't think it needed the extra carton as the finished lasagne seemed a little too saucy. It was very tasty but I'm not sure about the combination of root vegetables in a lasagne. I don't think I'll be making again. Also, the finished lasagne is very large - feeds 8.

gemessex's picture

I made this lasagne exactly as the recipe states and it was delicious. No need for the extra passata as the veggies released enough liquid to cook the pasta without being over soggy

funkyalesk's picture

This was absolutely delicious and did us 8 portions (6 portions for bigger eaters). I cooked it before freezing (15 mins at 190oC followed by 35 mins at 200oC) and have now frozen the leftovers in individual portions. I put in 250ml more passata and 1 tbsp more tomato paste. If not it would have been too dry for the lasagne to cook through. Really tasty and light! Went well with a tomato and lettuce salad.

funkyalesk's picture

This was absolutely delicious and did us 8 portions (6 portions for bigger eaters). I cooked it before freezing (15 mins at 190oC followed by 35 mins at 200oC) and have now frozen the leftovers in individual portions. I put in 250 ml more passata and 1 tbsp more tomato paste. If not it would have clearly been too dry for the lasagne to cook through. Really tasty and light! Went well with a lettuce and tomato salad on the side.

wollymo's picture

It really didn't work for me, the root veg filling was far to dry which meant the pasta took a very long time to cook through. It needs double the quantity of pasata, but I don't think I'd bother making it again.

Questions

Tips