Root veg & ricotta lasagne

• large carrots↗3

  grated

• large parsnips↗3

  grated

• sweet potato↗1

  grated

• thyme leaf↗1 tbsp tbsp

  roughly chopped

• carton passata↗500g g

  with onion & garlic

• tomato purée↗2 tbsp tbsp
• ricotta↗250g g
• tub crème fraîche200g g
• medium eggs↗2

  beaten

• pack grated parmesan80g g

  (or vegetarian alternative)

• oil

  for greasing

• dried lasagne↗6

  sheets

Step-by-step instructions

1. 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.

2. 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.

3. 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.