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Rainbow Veggie Lasagne with Beet, Carrot, and Pesto Fillings Recipe

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4.1 from 70 reviews

A vibrant and flavorful Rainbow Veggie Lasagne featuring layers of roasted beet and carrot purees, a zesty nut and green pesto, and a rich, creamy béchamel sauce, all nestled between tender homemade or store-bought lasagne noodles. This colorful dish is perfect for a hearty vegetarian main course packed with fresh herbs and bold flavors.

Ingredients

Vegetable Puree Fillings

  • 4 large beets
  • 8 medium carrots
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1/3 cup white wine
  • Stock (vegetable or chicken) or milk, as needed to thin puree
  • 2 Tbsp fresh thyme, finely chopped
  • Salt & pepper to taste

Pesto Filling

  • 1/2 cup shelled pistachios, cashews, or almonds
  • 1/2 cup olive oil
  • 3 Tbsp lemon juice
  • 3 cloves garlic
  • 1 tsp salt
  • 5 oz arugula, mustard greens, or another spicy green
  • 1 cup parmesan cheese, grated

Cream Sauce (Béchamel)

  • 6 Tbsp butter
  • 6 Tbsp flour
  • 3 cups whole milk (ideally warmed slightly)
  • 1 Tbsp coarsely ground pepper
  • 1 Tbsp fresh thyme, finely chopped
  • 2 tsp salt

Assembly

  • 1 recipe homemade pasta OR 1 box lasagne noodles
  • 2 cups grated parmesan cheese
  • 2 cloves garlic, minced (for topping)

Instructions

  1. Roasting the Vegetables: Peel and chop the beets and carrots into large dice. Drizzle them with olive or vegetable oil and sprinkle with salt and pepper. Toss to coat evenly. Spread the beets on one baking sheet and the carrots on another. Bake both at 375°F (190°C) for about 30 minutes until tender.
  2. Preparing the Onion and Garlic Mix: While the veggies roast, heat a little oil or butter in a pan over medium heat. Sauté the diced onion until translucent and starting to brown, about 5-7 minutes. Add the minced garlic and cook for another 3-5 minutes, stirring frequently, until onions are caramelized. Pour in the white wine to deglaze the pan, scraping up browned bits, then set aside.
  3. Pureeing the Vegetable Fillings: In a blender or food processor, combine the roasted beets, 1 tablespoon thyme, half of the onion and garlic mixture, salt, pepper, and enough stock or milk to help blend smoothly without overworking the machine. Clean the blender, and repeat the process with the roasted carrots, using the remaining onion and garlic mixture.
  4. Making the Pesto Filling: In a food processor, blend the nuts, olive oil, lemon juice, garlic cloves, and salt until the nuts are finely chopped. Add half of the greens and blend until mostly broken down, then add the rest of the greens and the parmesan cheese. Pulse until fully incorporated and smooth.
  5. Preparing the Cream Sauce (Béchamel): In a medium saucepan over medium heat, melt the butter. Stir in the flour immediately and whisk continuously to fully combine. Cook the roux for 30 seconds, then slowly add the warmed milk while whisking constantly. Add pepper, thyme, and salt. Continue stirring for several minutes until the sauce thickens. Remove from heat.
  6. Assembling the Lasagne: Use a 7×10 inch or 9×9 inch baking dish. Spread half of the cream sauce evenly on the bottom. Layer the lasagne starting with noodles, then half the beet puree, a sprinkle of parmesan, more noodles, repeat beet layer and cheese. Next, repeat the layering process with carrot puree and parmesan, then with pesto and parmesan, alternating with noodles. Finish the top with a final layer of noodles, then pour the remaining cream sauce over.
  7. Baking the Lasagne: Cover the dish with foil and bake at 400°F (204°C) for 30-45 minutes until bubbly. Remove foil and sprinkle the last two minced garlic cloves and extra parmesan cheese on top. Increase oven temperature to 450°F (232°C) and bake uncovered for another 10 minutes until the top is golden and slightly crisp.

Notes

  • Use either homemade pasta sheets rolled thin or store-bought par-boiled lasagne noodles for convenience.
  • To speed up roasting, chop vegetables smaller, but be careful not to overcook.
  • The pesto can be made with a variety of nuts and spicy greens depending on preference and availability.
  • The cream sauce can be prepared ahead and gently reheated before assembling.
  • Be sure to fully cover the lasagne with foil during initial baking to prevent drying out.
  • The final high-heat bake adds a beautifully browned cheese crust and roasted garlic aroma.

Find it online: https://justsosavory.com/rainbow-veggie-lasagne-with-beet-carrot-and-pesto-fillings-recipe/