food

Rainbow Lasagna

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

food

Rainbow Lasagna

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

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

Beet Puree

  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.
  3. Add to a food processor along with vegetable stock and goat cheese, and blend until smooth. Remove to a bowl.

Carrot Puree

  1. Toss carrots, onion and garlic on a sheet tray and toss with olive oil and salt and pepper. Roast for 30 to 35 minutes, until carrots are tender then leave to cool.
  2. Add to a food processor along with vegetable stock and ricotta, and blend until smooth. Remove to a bowl.

Green Puree

  1. In a food processor, add spinach, basil, pistachios, olive oil, red pepper flakes and Parmesan, and pulse until smooth. Remove to a bowl.

Bechamel Sauce

  1. Melt butter in a medium saucepan over medium-high heat. Sprinkle in flour and stir until pasty.
  2. Slowly ladle in warm milk while whisking.
  3. Reduce heat to medium-low and season with grated nutmeg and salt and pepper.
  4. Cook until slightly thickened, about 5 minutes.

Assembly

  1. Butter a lasagna dish. Add half of the bechamel to the bottom of the baking dish and spread evenly.
  2. Add a layer of noodles, spread out half of the beet filling and sprinkle with Parmesan. Repeat for a second beet layer.
  3. Add a layer of noodles, followed by carrots and sprinkle with Parmesan. Repeat for a second carrot layer.
  4. Add 2 layers of green puree.
  5. Top with the remaining bechamel sauce and sprinkle with cheese.
  6. Bake for 40 minutes, remove foil and bake for another 10 minutes until golden and bubbling.