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.
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
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Preheat the oven to 375°F (190°C).
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In a large pot of salted boiling water, cook the lasagne sheets until al dente. Drain and set aside.
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Heat olive oil in a large pan over medium heat. Add the onion and garlic and sauté until fragrant, about 3 minutes.
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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.
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In a small bowl, mix the ricotta cheese with half of the Parmesan cheese.
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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.
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Sprinkle the remaining Parmesan cheese over the top layer.
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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.
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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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