Root veg & ricotta lasagne

This veggie lasagne with sweet potato, carrots and parsnips can be made in advance then stashed away in the freezer ready for a last-minute meal

  • Prep:15 mins
    Cook:1 hrs 35 mins
    (cooked from frozen)
  • Serves 5
  • Easy

Nutrition per serving

  • kcal 555
  • fat 30g
  • saturates 18g
  • carbs 50g
  • sugars 22g
  • fibre 10g
  • protein 21g
  • salt 0.7g


  • 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


  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 increase temperature to 200C/180C/gas 6, remove the foil and cook for another 35-45 mins until golden on top.

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