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Rainbow Lasagna

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

Recipe

Servings: 4-6

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
  • To assemble:
  • 1 (16-ounce) box oven-ready lasagna noodles
  • 1 cup grated Parmesan

Let's get Cooking...

  1. Preheat oven to 400 degrees.
  2. For beet puree: 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. Cool. Add to a food processor along with vegetable stock and goat cheese, and blend until smooth. Remove to a bowl.
  3. For carrot puree: 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. Cool. Add to a food processor along with vegetable stock and ricotta, and blend until smooth. Remove to a bowl.
  4. For green puree: In a food processor, add spinach, basil, pistachios, olive oil, red pepper flakes and Parmesan, and pulse until smooth. Remove to a bowl.
  5. Bechamel: Melt butter in a medium saucepan over medium-high heat. Sprinkle in flour and stir until pasty. Slowly ladle in warm milk while whisking. Reduce heat to medium-low and season with grated nutmeg and salt and pepper. Cook until slightly thickened, about 5 minutes.
  6. To assemble: Butter a lasagna dish. Add half of the bechamel to the bottom of the baking dish and spread evenly. Add a layer of noodles, spread out half of the beet filling and sprinkle with Parmesan. Repeat for a second beet layer. Add a layer of noodles, followed by carrots and sprinkle with Parmesan. Repeat for a second carrot layer. Add 2 layers of green puree. Top with the remaining bechamel sauce and sprinkle with cheese. Bake for 40 minutes, remove foil and bake for another 10 minutes until golden and bubbling.