Ingredients
- 500 g pre-cooked beets
- 1 fennel bulb
- 1 red onion
- 500 g diced pumpkin
- 3 garlic cloves
- 3 sprigs of rosemary
- 500 g ricotta
- 2 bunches of basil, plus extra for garnish
- 400 g béchamel sauce (homemade or store-bought)
- 500 g fresh lasagne sheets
- 3 tsp sriracha
- 200 g grated cheese of choice
- Olive oil, for drizzling
A multi-colored lasagne has been on our wishlist for a long time! We thought it might be too complicated or time-consuming to make, but it turns out this rainbow lasagna is surprisingly simple. It doesn’t take much longer to prepare than a regular lasagna. Even better, it includes three different types of vegetables, providing a variety of colors and nutrients. Eat the rainbow!
Preparation
Preheat the Oven:
Preheat your oven to 200°C (390°F) and line a baking tray with parchment paper.
Prepare the Vegetables:
Cut the beets into chunks and fennel into thin strips. Quarter the red onion. Spread these over one half of the baking tray (or use a separate tray).
Place the pumpkin pieces, garlic cloves, and rosemary sprigs on the other half of the tray (or on another tray). Drizzle everything with olive oil.
Roast Vegetables:
Roast the vegetables in the oven for 20–25 minutes, until soft. Keep the oven on.
Make Purees:
Blend the beets, fennel, and red onion in a food processor or with an immersion blender until smooth. Season with salt and pepper.
Blend the pumpkin with the squeezed garlic cloves until smooth. Season with salt and pepper.
Blend the ricotta with the basil until smooth. Season with salt and pepper.
Assemble the Lasagne:
Spread a few tablespoons of béchamel sauce on the bottom of the baking dish. Layer with lasagna sheets.
Create layers in the following order:
Half of the pumpkin puree
Lasagne sheets
1 tsp sriracha
Remaining pumpkin puree
Lasagne sheets
A few tablespoons of béchamel sauce
Half of the basil-ricotta mixture
Lasagne sheets
1 tsp sriracha
Remaining basil-ricotta mixture
A few tablespoons of béchamel sauce
Lasagne sheets
Half of the beet puree
Lasagne sheets
1 tsp sriracha
Remaining beet puree
Lasagne sheets
A few tablespoons of béchamel sauce
Grated cheese
Bake the Lasagne:
Bake the layered lasagne in the oven for 30–35 minutes. Let it cool slightly before slicing.