Root Veg­etable Lasagna

Shape (Singapore) - - Eat Right -


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.

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