Rainbow Vegetarian Lasagne

_INGREDIENTS:

• 900g beetroot 
• 500g carrots 
• 500g parsnips 
• 1 large garlic bulb
• 150g wilted greens - Kale, Cavolo Nero, or spinach
• Olive oil 
• Salt & Pepper
• 2/3 cup cashews, soaked in boiling water for 10 minutes then drained
• 1/2 + 2/3 cup water
• 500g ricotta
• 50g parmesan cheese, grated
• 1/4 tsp nutmeg
• 1 egg
• 6 ready to go instant No Cook Lasagne Sheets
• 1 cup mozzarella cheese
• 1 700g jar tomato passata or make your own with our DIY sauce recipe

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_{INSTRUCTIONS:}

Roast the vegetables:

1. Preheat oven to 180°C
2. Rinse and dry the beetroot, parsnips, and carrots. Chop into similar sized chunks, and arrange on a baking tray, making sure to keep the beetroot on one side of the tray and the carrots and parsnips on the other (this will make it easier when you need to blitz the veggies separately later).
3. Cut a large bulb of garlic in half and place the two halves into the tray.
4. Season the garlic and veggies with salt and pepper and drizzle with olive oil. Bake for 1 hour until soft, tossing the vegetables at the halfway mark.

You might like to soak your cashews while the vegetables are roasting.

Make the Beetroot Layer:

1. Place the roasted beetroot, ⅓ cup of cashews, ½ cup of water and salt and pepper into a blender or food processor. Squeeze in the roasted garlic from half of the garlic bulb. Blitz together until smooth.

Make the Carrot and Parsnips Layer:

1. Place the roasted carrots, parsnips and remaining half bulb of garlic into a blender or food processor. Add ⅔ cup of water, the remaining ⅓ cup of cashews and salt and pepper. Blitz together  until smooth. 

Make the Greens and Ricotta Layer:

1. Bring a large pot of salted water to boil. Remove the kale leaves from the stalks (or your chosen green leaves!) and place in the boiling water to cook for 2 minutes.
2. Remove the kale from the pot and plunge into cold water to cool it down. 
3. Squeeze out the excess water and finely chop / shred the kale.
4. Place the kale into a blender or food processor along the ricotta, parmesan, nutmeg and egg and blitz until smooth.

If making your own Tomato Sauce:

1. Heat a large frying pan or pot with oil. Add the diced onion and minced garlic. Sauté for 4-5 minutes until translucent and fragrant. Add the tinned chopped tomatoes, Italian herbs, sugar, and balsamic vinegar. 
2. Reduce the heat and simmer on low for 30 minutes stirring often. Set aside to cool.

Assemble the Rainbow Lasagne:

1. Preheat the oven to 180°C 
2. Spread 1/3 of the tomato sauce across the bottom of a rectangular baking dish
3. Add two large lasagne sheets on top
4. Spread the beetroot mixture on top of the lasagne sheets
5. Layer on two more lasagne pasta sheets
6. Spread the next third of tomato sauce on top of the lasagna sheets 
7. Pour on the blitzed carrots and parsnips mixture 
8. Add two more sheets of lasagne
9. Spread the remaining tomato sauce on top
10. Layer the ricotta and kale mixture on top of the tomato sauce
11. Sprinkle over the mozzarella cheese.
12. Bake in the oven at 180 degrees for 30-35 minutes