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Root veg & ricotta lasagne

Root veg & ricotta lasagne

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • (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

  • Freezable
  • Vegetarian
Nutrition: per serving (5)
NutrientUnit
kcal555
fat30g
saturates18g
carbs50g
sugars22g
fibre10g
protein21g
salt0.7g
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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

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, December 2013

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A star rating of 3 out of 5.9 ratings
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