The BBC Good Food logo
Root veg & ricotta lasagne

Root veg & ricotta lasagne

A star rating of 3 out of 5.9 ratingsRate
Magazine subscription – your first 5 issues for only £5!
  • 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)


  • 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


  • 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.

Recipe from Good Food magazine, December 2013

Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 3 out of 5.9 ratings

Sponsored content