Root veg & ricotta lasagne

Root veg & ricotta lasagne

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

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

Easy

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

  • Freezable
  • Vegetarian

Nutrition: per serving (5)

  • kcal555
  • fat30g
  • saturates18g
  • carbs50g
  • sugars22g
  • fibre10g
  • protein21g
  • salt0.7g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 3 large carrot, grated
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 3 large parsnip, grated
    Parsnip

    Parsnip

    par-snip

    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

  • 1 sweet potato, grated
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 1 tbsp thyme leaf, roughly chopped
  • 500g carton passata with onion & garlic
  • 2 tbsp tomato purée
  • 250g ricotta
    Ricotta

    Ricotta

    ree-cot-a

    Ricotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making…

  • 200g tub crème fraîche
  • 2 medium egg, beaten
  • 80g pack grated Parmesan (or vegetarian alternative)
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • oil, for greasing
  • 6 dried lasagne sheets

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.

Ads by Google

Comments, questions and tips

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

Comments (5)

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 (2)

ela_yar's picture

I'm wondering how long you have to cook it if you don't freeze it?

goodfoodteam's picture

Hi there, 

Cook for 30-40 minutes, until golden and bubbling. 

We hope you enjoy it!

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…