Doesn't this rainbow lasagne look absolutely fantastic? It makes you want to grab a fork and dig in! Because, as we all know, you eat with your eyes, we have chosen this colourful, uniquely delicious and fantastically bright rainbow lasagne as an absolute good mood and motivational dish. We admit, the recipe is a little more extensive, but it's worth it, we promise!
Ingredients for 6 - 8 people:
- One large lasagne tin
- 25 - 30 lasagne plates
- 150g buffalo mozzarella
- 100g Parmesan cheese, grated
- approx. 100ml hot water
Beetroot & goat's cheese mix:
- 1.5kg beetroot, peeled and diced
- 4 - 5 cloves of garlic
- 150 goat's cheese or feta
- Salt and thyme
Tomato sauce:
- 680g strained tomatoes
- 1 onion, finely chopped
- 3 cloves garlic
- Some chilli flakes
- 1/4 tsp salt
- 1 tbsp thyme leaves
- 1 bay leaf
- 350ml hot water
Roasted pumpkin:
- 1.5kg pumpkin of your choice, peeled and cut into small cubes
- 1/2 tsp nutmeg
- ¼ tsp chilli flakes
- 4 -5 cloves garlic
- 2 - 3 TSP Peanut butter
- some salt and olive oil
Spinach and ricotta mix:
- 500g fresh baby spinach
- 500g fresh ricotta
- 50g parmesan
- some sea salt
Thyme mushrooms
- 700g mushrooms
- 2 tbsp thyme leaves
- Sea salt and olive oil
Preparation
Pumpkin
Place the cubes on a baking tray lined with baking paper, sprinkle with garlic, salt, nutmeg, chilli and olive oil and bake in the oven at 180°C for approx. 30 minutes. Then puree the cooled pumpkin with the peanut butter.
Beetroot mix:
Do the same with the beetroot as with the pumpkin. After pureeing, fold in the goat's cheese or feta.
Tomato sauce
Sauté the onions and garlic in a pan with a little oil until soft. Now add the tomato purée and thyme. Pour in hot water and simmer for 15 - 20 minutes.
Spinach and ricotta mix:
Sauté the spinach briefly, add the chilli, sea salt and olive oil and quickly remove from the heat before the spinach becomes too soft. When it has cooled slightly, spread the ricotta and Parmesan over it and fold in evenly.
Mushrooms
Cut into thick slices, then fry with thyme, salt and a little oil over a low heat until soft and brown.
Preparing and layering the lasagne
Boil the lasagne sheets in hot water for three to four minutes, then dry and lightly coat with oil. You can give free rein to your creativity when layering. It is best to always layer two fillings on top of each other before adding the next lasagne dish. The last layer is then topped with the mozzarella and Parmesan, as well as thyme and sea salt to taste. The work of art is then baked in the oven at 180°C for 35 minutes.
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