Recipe: Rainbow Lasagna

This is a LOT of work and it’s probably really best that you make your own lasagna noodles for best results too so it’s just work on work on work but you get something that is basically made for instagram and slightly worse than regular noodles and cheese lasagna. It’s hard to improve on a classic I suppose but it’s still really good if you’re okay with the work.

Rainbow Lasagna

AuthorMabDifficultyIntermediate

Yields8 Servings
Prep Time1 hrCook Time45 minsTotal Time1 hr 45 mins

Ingredients
 500 g lasagne noodles
 150 g parmesan, grated
Purees / Fillings
 6 beets, peeled and boiled
 8 carrots, diced and boiled
 1 onion, diced
 4 cloves garlic, diced
  cup vegetable stock
 salt, pepper, herbs (as needed)
 180 g pesto (fresh of jarred)
Cream Sauce
 85 g butter
 85 g flour
 700 ml milk
 pepper, salt, thyme, garlic

Directions
1

Make the beet puree by blending together the beets, half the onion, half the garlic, some olive oil, salt and pepper, and just enough stock to blend. Set aside.

2

Make the carrot puree by blending together the carrots, half the onion, half the garlic, some olive oil, salt and pepper, and just enough stock to blend. Set aside.

3

Make the cream sauce by melting the butter in a medium sauce pot, then once melted, adding the flour then whisking for about 30 seconds. Once mixed together slowly pour in the milk while whisking stirring until the sauce begins to thicken. Season with salt and pepper.

4

Assemble the lasagna by pouring half of the cream sauce into the bottom of a medium rectangular dish, and spreading it evenly then layer each filling twice in the order of beets, carrots, then pesto with cheese and noodles in between each starting and ending with noodles. Pour the remainder of the cream sauce over the top of the last layer of noodles.

5

Cover the lasagna with foil and bake at 200°C for 30-45 minutes, until it begins to brown on top.

Adapted from Toot Sweetness

Ingredients

Ingredients
 500 g lasagne noodles
 150 g parmesan, grated
Purees / Fillings
 6 beets, peeled and boiled
 8 carrots, diced and boiled
 1 onion, diced
 4 cloves garlic, diced
  cup vegetable stock
 salt, pepper, herbs (as needed)
 180 g pesto (fresh of jarred)
Cream Sauce
 85 g butter
 85 g flour
 700 ml milk
 pepper, salt, thyme, garlic

Directions

Directions
1

Make the beet puree by blending together the beets, half the onion, half the garlic, some olive oil, salt and pepper, and just enough stock to blend. Set aside.

2

Make the carrot puree by blending together the carrots, half the onion, half the garlic, some olive oil, salt and pepper, and just enough stock to blend. Set aside.

3

Make the cream sauce by melting the butter in a medium sauce pot, then once melted, adding the flour then whisking for about 30 seconds. Once mixed together slowly pour in the milk while whisking stirring until the sauce begins to thicken. Season with salt and pepper.

4

Assemble the lasagna by pouring half of the cream sauce into the bottom of a medium rectangular dish, and spreading it evenly then layer each filling twice in the order of beets, carrots, then pesto with cheese and noodles in between each starting and ending with noodles. Pour the remainder of the cream sauce over the top of the last layer of noodles.

5

Cover the lasagna with foil and bake at 200°C for 30-45 minutes, until it begins to brown on top.

Rainbow Lasagna

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