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Rainbow Lasagne
Posted by Claire Boote, on January 14, 2019.
Estimated reading time: 1 minute(s)
Rainbow Lasagne
Vegetable-packed Rainbow Lasagne, a perfect family dinner. Full of flavour, colour and taste. This recipe is very easy to make and will satisfy even the biggest of appetites – the healthy way.
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Ingredients
Serves: 4
- 4 tablespoons Olive Oil
- 40g of Butter
- 3 Red Onions, sliced
- 4 Beetroots, scrubbed, trimmed and grated
- 400g tin of Plum Tomatoes
- 2 cloves of Garlic, chopped
- 2 teaspoons of dried Basil
- 500g of baby leaf Spinach
- 100g of Ricotta Cheese
- 75g of Crème Fraîche
- ½ a Butternut Squash, peeled, deseeded and cubed (around 275g in weight)
- 2 Sweet Potatoes, peeled and cubed (around 250g in weight)
- 16 dried lasagne sheets (Verdi if you prefer)
- 125g Mozzarella ball, drained and sliced
- 50g Mature Cheddar, grated
- Salt & Black pepper
Method
Starting with the beetroot layer. Add 1 tablespoon of Olive Oil to a saucepan, add half the butter, add 2 Red onions sliced, the Beetroot and a tablespoon of Water. Cook over a low heat for 15 to 20 minutes, stirring occasionally.
Add another tablespoon of Water. Cook for a further 7 to 10 minutes over a low heat until sticky and soft. Then remove from the heat and allow to cool.
Add the garlic and the remaining red onion to a frying pan, and fry gently until soft. Add the Plum Tomatoes, dried Basil, Salt and Pepper and simmer for 5 minutes. Add ¼ of the mix to the Beetroot layer saucepan and stir through.
Now for the Spinach layer, heat half the Spinach in a large saucepan with the remaining butter until wilted, then remove from the heat and stir through the remaining spinach to wilt in the heat of the pan.
When cool enough to handle, squeeze the excess water from the spinach, then chop and stir in with the Ricotta and Crème Fraîche. Add Salt & Pepper.
For the orange layer, boil the Butternut Squash and Sweet Potatoes for 15 to 20 minutes. Drain, add another ¼ of the Plum Tomatoes mix and mash together.
We highly recommend adding the lasagne sheets in boiling, salted water with a tablespoon of Olive Oil and cook for 5 minutes. Drain and rinse in cold water to prevent sticking.
Preheat the oven to 180°C/160°C fan
This is the creative part! Add 4 lasagne sheets to the bottom of a baking dish and spread the remaining Plum Tomatoes mix over. Add another 4 lasagne sheets and add the spinach and ricotta mixture. Repeat with the Butternut Squash and Sweet Potato layer and 4 more Lasagne sheets, then add the Beetroot and Red Onion layer. Top with the remaining Lasagne sheets and sprinkle over the mozzarella slices and grated cheddar and bake for 25 to 30 minutes, until golden and crispy. Serve with a green salad on the side.
We would recommend covering the baking dish with foil for the first 20 minutes of the overall cooking time, then remove to let the Cheese turn golden in the final minutes.
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