To Tastemade Home Page

Rainbow Lasagna

Eating the rainbow is made easy with this multi-veggie lasagna made with beets, carrots, spinach and basil pesto.

Show where recipe is used

Ingredients

Beet Puree

  • 4 large red beets, peeled and chopped
  • 1/2 small onion, roughly chopped
  • 3 cloves garlic, peeled
  • Olive oil
  • Kosher salt and pepper, to taste
  • 1/4 cup vegetable stock
  • 2 ounces goat cheese

Carrot Puree

  • 8 medium carrots, peeled and chopped
  • 1/2 small onion, diced
  • 3 cloves garlic, peeled
  • Olive oil
  • Kosher salt and pepper, to taste
  • 1/4 cup vegetable stock
  • 1/2 cup ricotta cheese

Green Puree

  • 5 cups (about 5 ounces) baby spinach
  • 1/4 cup basil leaves
  • 1/2 cup shelled salted pistachios
  • 1/2 cup extra-virgin olive oil
  • Pinch red pepper flakes
  • 1/2 cup finely grated Parmesan cheese

Bechamel Sauce

  • 5 tablespoons butter
  • 5 tablespoons all-purpose flour
  • 3 1/2 cups whole milk
  • Grated nutmeg
  • Kosher salt and freshly ground black pepper

Assembly

  • 1 (16-ounce) box oven-ready lasagna noodles
  • 1 cup grated Parmesan

Steps

  1. Preheat oven to 400 degrees.
  2. Toss beets, onion and garlic on a sheet tray and toss with olive oil and salt and pepper. Roast for 35 minutes, until beets are tender then leave to cool.

Keep reading

Get access to the full recipe and 10,000 more!

Already have an account?