Root Vegetable Lasagna
SERVES: 4 ACTIVE TIME: 10 MINUTES TOTAL TIME: 1 HOUR, 40 MINUTES
1 cup parsnips, diced 1 cup carrots, diced 1 sprig rosemary, leaves minced > 2 garlic cloves, peeled > ¼ cup olive oil, plus more for pan > Kosher salt > Freshly ground black pepper > ½ cup water > 2 cups ricotta > ½ tsp dried oregano > ½ lemon, zested and juiced > 1 cup loosely packed basil, julienned > 2 cups broccoli tops (dark-green parts only), chopped > ½ cup panko bread crumbs > ½ cup ParmigianoReggiano, grated > 1 large sweet potato, very thinly sliced
1. Preheat the oven to 190 deg C. Toss parsnips and carrots with rosemary, garlic, 2 tablespoons oil, and salt and pepper to taste. Then roast for 25 minutes. 2. Transfer vegetables to a high-speed blender or food processor. Add water.
Puree until thick and smooth, then set aside. 3. In a medium bowl, stir together the ricotta, oregano, lemon zest and juice, basil, and salt and pepper to taste. 4. In a separate bowl, stir together the broccoli, panko, cheese and remaining 2 tablespoons olive oil.
5. In a 20cm square pan, drizzle a thin layer of olive oil. Place a quarter of the sweet potato slices in the bottom, letting them overlap slightly. Add a layer of half the herbed ricotta, another layer of a quarter of the sweet potatoes, the parsnip and carrot puree, another quarter of the sweet potatoes, the remaining herbed ricotta, and the remaining sweet potatoes. Add a thick layer of the broccoli crumble. 6. Cover the pan with aluminium foil and bake for 55 minutes. Remove foil and continue to bake for about 15 minutes more, until the broccoli is crisp and browned.
Nutrition facts per serving 495 calories, 30g fat (10g saturated), 37g carbohydrate, 21g protein, 6g fibre, 517mg sodium
Thanks to the range of textures, the vegetables in this dish are so satisfying, Ali says.