Carrot Ribbon Lasagne

A wholesome Italian bake combining whole wheat pasta sheets and shaved carrot ribbons layered with low-fat ricotta, mild dried oregano, smooth tomato passata, and melted low-fat mozzarella.

A nutrient-dense, fiber-rich take on classic lasagne that integrates tender root vegetable ribbons alongside whole grain pasta sheets for a satisfying texture.

Ingredients

• 4 whole wheat lasagne sheets
• 2 large carrots, washed and trimmed
• 250 g low-fat ricotta cheese
• 1 medium egg
• 350 g plain tomato passata
• 50 ml water
• 40 g low-fat mozzarella, shredded
• 15 g vegetarian hard cheese, finely grated
• 1/2 tsp dried oregano
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp ground black pepper

Instructions

Preparation and Preheating

1. Preheat the oven to 200°C (400°F).
2. Use a vegetable peeler to shave the trimmed carrots lengthwise into wide, paper-thin ribbons.
3. Lightly grease a rectangular ovenproof dish sized for two portions.

Mixing the Fillings

1. In a medium bowl, whisk the low-fat ricotta, egg, garlic powder, half of the salt, and half of the black pepper until smooth and creamy.
2. In a separate bowl, stir the tomato passata, water, dried oregano, and the remaining salt and black pepper together.

Assembling the Layers

1. Spread 4 tablespoons of the tomato passata mixture over the base of the dish.
2. Lay down 2 whole wheat pasta sheets side by side over the sauce.
3. Spread half of the ricotta mixture over the sheets, followed by half of the shaved carrot ribbons.
4. Spoon a generous layer of tomato passata over the carrots.
5. Place the remaining 2 whole wheat pasta sheets on top, pressing down gently.
6. Layer the rest of the ricotta mixture and remaining carrot ribbons over the pasta.
7. Pour the remaining tomato passata over the top, ensuring all edges of the pasta sheets are thoroughly covered.
8. Scatter the shredded low-fat mozzarella and grated hard cheese evenly across the top.

Baking and Resting

1. Loosely cover the dish with aluminum foil and bake for 20 minutes.
2. Remove the foil and bake uncovered for an additional 15 minutes, until the pasta is completely tender and the top is golden and bubbling.
3. Let the lasagne stand at room temperature for 10 minutes before slicing and serving.

Nutritional Overview

Component	Traditional Lasagne	Whole Wheat Carrot Lasagne
Pasta Base	Refined white wheat sheets	Whole wheat sheets and carrot ribbons
Cheese Content	Full-fat béchamel and whole mozzarella	Low-fat ricotta and light mozzarella
Fiber Density	Moderate	High
Baking Time	40 minutes	35 minutes

Variations

• Zucchini Ribbon Blend: Substitute one carrot with thin zucchini ribbons to add moisture and a milder flavor.
• Spinach Ricotta Layer: Stir 100 g of thawed and well-squeezed frozen spinach directly into the ricotta filling.
• Steamed Cauliflower Layer: Puree steamed cauliflower florets with the low-fat ricotta to create a thicker vegetable layer.
• Broccoli Stem Ribbons: Peel and slice broad ribbons from tender broccoli stems to bake between the pasta sheets.
• Sweet Bell Pepper Sauce: Puree roasted mild red bell peppers with the plain passata for an extra sweet tomato base.

Troubleshooting

• Whole wheat sheets remain hard: Ensure all edges of the pasta sheets are submerged in tomato sauce, or pre-soak sheets in hot water for 5 minutes prior to layering.
• Top cheese browns too fast: Tent aluminum foil loosely over the baking dish if the cheese browns before the 35 minutes cooking mark is reached.
• Carrot ribbons feel tough: Shave the carrots paper-thin using a sharp vegetable peeler so they soften in the same time frame as the pasta.
• Lasagne slices collapse when served: Allow the baked lasagne to rest for at least 10 minutes to let the egg binder firm up.