Root veg & ricotta lasagne

2 of 5-a-day calcium fibre freezable recipes make ahead make ahead meals vegetarian lasagne

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Source

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

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.