Carrot & Swede Lasagne

Carrot & Swede Lasagne

I’ve been tasked to make a low-fibre meal for a friend who’s suffering from a diverticulitis flare-up, which is not the way I thought I’d start a reel but none of us are getting any younger and this frustrating digestive disease effects more people than you’d imagine.

The list of low-fibre foods is sadly quite beige but I had carrots and swede in the house and some gorgeous lasagna sheets from my friends at Rocco Pasta so I thought a lasagna would do the trick and it honestly couldn’t have been simpler… roast the veg, make my all in one cheese sauce and layer up!

Simple, quick and hopefully effectively delicious.

For the cheesy white sauce:

• 500ml milk
• 50g butter
• 50g plain flour
• Salt and pepper
• 100g cheese – I used a mix of finely grated cheddar and goats cheese

For the lasagna

• 450g carrots – roughly 10 carrots cut into long batons
• ½ swede (rutabaga) – cut into slices
• 4 garlic cloves
• Salt and pepper
• Olive oil
• Fresh rosemary – roughly 4 sprigs
• 200g mozzarella
• 100g strong cheddar or parmesan – finely grated
• 9 lasagna sheets

Preheat the oven to 190°C (170ºC fan/375°F/Gas 5)

You will need a roasting tin or large baking tray.  Mine was a ceramic dish measuring 20cm x 10cm

Roast the veg:

Place all the veg onto a large roasting tin, drizzle with oil and season with salt, pepper and fresh rosemary and mix well.  Roast for 35 – 45 minutes until everything is soft and gloriously roasted.

Meanwhile make the cheese sauce:

Place the milk, flour and butter into a saucepan on a medium heat and stir with a balloon whisk.  Allow the milk to heat and the butter to melt whilst you whisk.  Continue to whisk until the sauce thickens and then once thick turn the heat down to low and allow it to cook gently, stirring occasionally for another 3 or 4 minutes. Stir in some salt and pepper and then stir in the cheese until it’s fully melted.

Assemble and bake

Use 1/3 of the cheese sauce to layer over the base of the roasting tin, then add half the carrots followed by a layer of lasagne sheets, then layer up with more sauce, the swede and more lasagne sheets.  Finish with torn mozzarella and grated cheese. Bake for 25 mins or until the top is bubbling.

For more pasta dishes check these out on Dom in the Kitchen

Eat and of course, enjoy!