Rainbow Lasagne

Instructions

Red Layer

Fry the chopped onion in oil until the colour of the onions begin to change, add the chopped tomatoes and cook for 5 minutes.

Tip in the Italian herb mix with 50ml of water and boil while mixing. Leave to simmer and cover the pan for 10 minutes. Scoop the mixture in to a bowl.

Green Layer

Add the basil, garlic, almonds, two tablespoons of oil and the cheese to a blender, and combine until smooth. Taste and add salt and pepper if needed.

Tip in half the rocket, blend, add the remaining rocket and process again. Scoop the mixture in to a bowl.

Orange Layer

Boil the chopped carrots for 5 minutes and preheat the oven to 190C. Add the boiled carrots to a baking tray, drizzle with oil, season with salt, pepper and one tablespoon of thyme and roast for 20 minutes.

Place the carrots in to a clean blender, process and scoop the mixture in to a bowl.

Purple/Pink Layer

Preheat the oven to 190C, add the chopped beetroot to a baking tray, drizzle with oil, season with salt, pepper and one tablespoon of thyme and roast for 20 minutes.

Place the beetroot in to a clean blender, process and scoop the mixture in to a bowl. You should have four separate colours in four bowls.

Line the bottom of a deep dish with the red layer, place lasagne sheets on top. Spoon the green layer on top of the sheets and add more lasagne sheets. Spread the orange layer on top, add sheets and scoop the purple/pink layer out and spread on top. Add the final lasagne sheets to the top and sprinkle with Parmesan and thyme.

Place in the oven for 30 to 40 minutes until cooked.