Roast Carrot & Leek Cream Sauce Lasagna

Spring has spring and summer is on the way so time to make a delicious vegetarian lasagna that doesn’t weigh you down puts a hop in your step! Layers of carrot pasta, carroty ricotta, roasted carrots, and a sumptuous leek cream sauce combine for a flavor explosion guaranteed to rock your world!

Ingredients

For Pasta

  • 1 c tipo “00” flour

  • 1 c semolina flour

  • 2 eggs

  • 1 ½ cups of boiled carrots - puréed

  • 1 tablespoon olive oil

  • pinch of salt

For Layers

  • 5-6 large carrots

  • 1 ½ c boiled carrots - puréed

  • 24 oz container ricotta cheese 

  • 1 egg

  • parsley - chopped approx 1 large handful

  • 1 container heavy cream

  • 3 leeks

  • 1 tablespoon flour

  • 2 cup grated parmesan/mozzarella/provolone/asiago (I typically buy six cheese blend at the grocery store -2 bags)

  • seasoning

    • salt & pepper to taste

    • red pepper flakes 

Cooking Directions

  1. Preheat your oven to 395°F. In a medium saucepan boil your carrots for the pasta dough and ricotta filling until the carrots are tender and can be puréed - boil them im salted water or veggie broth if you have it!

  2. Begin by making your pasta dough. Take one cup of semolina flour and one cup of “00” flour and place them on your counter. Make a well in the center of the flour. Check out the video below!

  3. Add the two eggs, a drizzle of olive oil, the puréed carrots, and a pinch of salt into a bowl or tall cup and mix or blend with an immersion blender. Pour this mixture into the well in the center of the flour and begin with a fork, slowly beating the egg mixture and incorporating the flour. As the flour becomes incorporated a dough will form.

  4. As the dough begins to form, use your hands to shape it into a ball and begin to knead, making sure to include all the flour. Add more flour/semolina if the dough is too sticky.

  5. Knead the dough until smooth and elastic. Wrap the dough in plastic wrap and rest for a minimum of 10 minutes.

  6. Begin preparing the other components of the lasagna. Peel your remaining carrots and toss them in olive oil, honey, salt, and pepper. Roast these in the oven for 15-25 min or until slightly charred and tender but not mushy. When done, remove from the oven to cool and once cool slice into long, thin slices.

  7. Mix the ricotta, egg, chopped herbs, puréed carrot, and salt & pepper in a mixing bowl. Set aside.

  8. Sauté the chopped leeks in oil or butter. Once soft, sprinkle in the flour and mix. Begin to add the heavy cream and whisk all together as the sauce thickens. Add salt, pepper and other seasonings until balanced and then set aside. Add a teaspoon or two of the ricotta mixture into the sauce, stirring to combine.

  9. Now comes the fun part, lasagna construction. I work in layers. Noodle, ricotta mixture, roasted carrot slices, leek cream sauce sauce, cheese, and repeat!

    1. If you made your own pasta, yasssss queen! Store bought noodles are fine but making your own is the best and nothing is more satisfying than fresh pasta. Using the pasta roller attachment for my KitchenAid mixer I roll long sheets to a “5” thickness. This can also be done using a  rolling pin, when using this method try to roll a lasagna sheet out that will cover the entire layer. Noodles should not be too thick but also be able to maintain the lasagna’s structure. I like to roll as I go, layer by layer.

  10. Begin by spreading a spoonful or two of the leek sauce sauce in your lasagna pan. This recipe will make one large and one small lasagna or two medium sized lasagnas - don’t worry this is on purpose. Next, lay down a sheet of lasagna noodles to cover the bottom of the pan. I typically use ceramic baking dishes or disposable aluminum pans.

  11. On top of the noodle layer add an even layer of the ricotta mixture, enough to cover the noodle fully. On top of this layer add a layer of roasted carrot slices , leek sauce, and shredded cheese

  12. Repeat this process again, adding noodle, ricotta mixture, veggies, sauce, and then one more layer of cheese. Finally I add the last noodle layer, & leek sauce to cover the pasta and then I add a layer of cheese. Dust the top of the lasagna with salt, and pepper and a parmesan sprinkling

  13. With the remaining ingredients, assemble your second lasagna repeating the prior steps. This is very important - Daddy says, “Always have a lasagna in the freezer - you never know when you won’t want to cook.” Whichever lasagna is going into the freezer, wrap it with plastic wrap and then foil and throw it in the freezer for later.

  14. To cook the fresh lasagna cover with tin foil and bake at 375° for 45 min - remove the foil and turn the broiler on, broil the lasagna until the cheese on top is a golden melty brown. To cook the frozen lasagna add an extra 5-10 min at 375° and then broil.

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