Name: Root Veg & Ricotta Lasagne Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Italian
Ingredients: 9 lasagne sheets; 2 cups of ricotta cheese; 2 cups of root vegetables (such as carrots, parsnips, and sweet potatoes), thinly sliced; 1 cup of spinach; 1 onion, diced; 2 cloves of garlic, minced; 1 cup of shredded mozzarella cheese; 1/2 cup of grated Parmesan cheese; 2 tablespoons of olive oil; 1 teaspoon of dried basil; 1 teaspoon of dried oregano; Salt and pepper to taste

Root Veg & Ricotta Lasagne Recipe

Storm Valdez Modified: November 12, 2023

Photos of Root Veg & Ricotta Lasagne Recipe

How To Make Root Veg & Ricotta Lasagne

Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.

Preparation: 30 minutes

Cooking: 45 minutes

Total: 1 hour 15 minutes

Serves:

Ingredients

9 lasagne sheets
2 cups of ricotta cheese
2 cups of root vegetables (such as carrots, parsnips, and sweet potatoes), thinly sliced
1 cup of spinach
1 onion, diced
2 cloves of garlic, minced
1 cup of shredded mozzarella cheese
1/2 cup of grated Parmesan cheese
2 tablespoons of olive oil
1 teaspoon of dried basil
1 teaspoon of dried oregano
Salt and pepper to taste

Instructions

Preheat the oven to 375°F (190°C).
In a large pot of salted boiling water, cook the lasagne sheets until al dente. Drain and set aside.
Heat olive oil in a large pan over medium heat. Add the onion and garlic and sauté until fragrant, about 3 minutes.
Add the root vegetables and cook until slightly tender, about 5 minutes. Stir in the spinach and cook until wilted. Season with salt, pepper, basil, and oregano.
In a small bowl, mix the ricotta cheese with half of the Parmesan cheese.
Spread a thin layer of the vegetable mixture onto the bottom of a baking dish. Top with a layer of lasagne sheets, followed by half of the ricotta mixture and half of the mozzarella cheese. Repeat the layers.
Sprinkle the remaining Parmesan cheese over the top layer.
Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 20 minutes, or until the cheese is golden and bubbling.
Let the lasagne cool for a few minutes before serving. Enjoy!

Nutrition

Calories : 450kcal
Total Fat : 20g
Saturated Fat : 9g
Cholesterol : 50mg
Sodium : 800mg
Total Carbohydrates : 45g
Dietary Fiber : 6g
Sugar : 6g
Protein : 25g

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