ROOT VEG & RICOTTA LASAGNE

Root veg & ricotta lasagne image

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

Provided by Good Food team

Time 1h50m

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 555 calories, Fat 30 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 22 grams sugar, Fiber 10 grams fiber, Protein 21 grams protein, Sodium 0.7 milligram of sodium