Root veg & ricotta lasagne

Root veg and ricotta lasagne

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

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. 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. 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 increasetemperature to 200C/180C/gas 6, remove the foil and cook for another 35-45 mins until