Carrot & Swede Lasagne

Dominic Franks shares a delicious and nutritious recipe which is quick and easy to prepare.

I’ve been tasked to make a low-fibre meal for a friend who’s suffering from a diverticulitis flare-up, which is not the sexiest of ways to introduce a recipe, but none of us are getting any younger and this frustrating digestive disease effects more people than you’d imagine.

The list of low-fibre foods is sadly quite beige but I had carrots and swede in the house so I thought a lasagne would do the trick and it honestly couldn’t have been simpler. . . roast the veg, make my all-in-one cheese sauce and layer up!

Simple, quick and hopefully effectively delicious.

METHOD

• Roast the veg: Place all the veg onto a large roasting tin, drizzle with oil and season with salt, pepper and fresh rosemary and mix well. Roast for 35-45 minutes until everything is soft and gloriously roasted.
• Meanwhile make the cheese sauce: Place the milk, flour and butter into a saucepan on a medium heat and stir with a balloon whisk. Allow the milk to heat and the butter to melt whilst you whisk. Continue to whisk until the sauce thickens and then once thick turn the heat down to low and allow it to cook gently, stirring occasionally for another 3 or 4 minutes. Stir in some salt and pepper and then stir in the cheese until it’s fully melted.
• Assemble and bake: Use one-third of the cheese sauce to layer over the base of the roasting tin, then add half the carrots followed by a layer of lasagne sheets, then layer up with more sauce, the swede and more lasagne sheets. Finish with torn Mozzarella and grated cheese. Bake for 25 mins or until the top is bubbling.
• Eat and of course, enjoy!

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