Cheesy garlic bread
This goes
with so many family dishes, such as chilli con carne,
soups, salads and barbecues
Root veg & ricotta lasagne
- Preparation and cooking time
- Prep:
- Cook:
- (cooked from frozen)
- Easy
- Serves 4 - 5
Skip to ingredients
- 3 large carrotsgrated
- 3 large parsnipsgrated
- 1 sweet potatograted
- 1 tbsp thyme leafroughly chopped
- 500g carton passatawith onion & garlic
- 2 tbsp tomato purée
- 250g ricotta
- 200g tub crème fraîche
- 2 medium eggsbeaten
- 80g pack grated parmesan(or vegetarian alternative)
- oilfor greasing
- 6 dried lasagnesheets
Nutrition: per serving (5)
- kcal555
- fat30g
- saturates18g
- carbs50g
- sugars22g
- fibre10g
- protein21g
- salt0.7g
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.
