Root veg & ricotta lasagne

This veggie lasagne with sweet potato, carrot and parsnip can be made in advance, then stashed in the freezer to save time. SERVES 4-5 PREP 15 mins COOK 1 hr EASY V G

3 large carrots, grated

3 large parsnips, peeled and grated 1 sweet potato, peeled and grated 1 tbsp roughly chopped thyme leaves

500g carton passata with onion & garlic

2 tbsp tomato purée

250g ricotta

200g tub crème fraîche

2 medium eggs, beaten

80g grated parmesan (or vegetarian alternative) oil, for greasing

6 dried lasagne sheets

1 Mix the vegetables, thyme, passata, tomato purée and plenty of seasoning in a bowl. In another bowl, mix the ricotta, crème fraîche, eggs and all but 2 tbsp of the parmesan until smooth.

2 Assemble the lasagne by putting half the veg mixture into the base of a lightly oiled 2-litre gratin dish, followed by a layer of lasagne sheets (broken to fit the dish), then half the ricotta mixture. Repeat the process, finishing with a layer of ricotta mixture, then sprinkle over the remaining parmesan. Will keep in the freezer wrapped in cling film for up to three months.

3 Heat oven to 180C/160C fan/gas 4. Cook in the middle of the oven for 1 hr until golden and bubbling.

GOOD TO KNOW calcium • fibre • 2 of 5-a-day PER SERVING (5) 555 kcals • fat 30g • saturates 18g • carbs 50g • sugars 22g • fibre 10g • protein 21g • salt 0.7g