Lasagna with root vegetables is healthy, easy and, above all, incredibly delicious! Turnips, carrots and parsnips star in this recipe, prepared and baked in the same pan. This delicious vegetarian lasagna recipe is hearty enough to stand as a meal on its own.
Try this recipe for root vegetable lasagna that is easy to make. The whole family will love them!
Ingredients for 10 servings:
- Olive oil for the pan
- 50g yellow onion, finely chopped
- 1 teaspoon garlic, minced
- 2 teaspoons dried thyme
- 260g carrots, peeled and cut into bite-sized pieces
- 260g parsnips, peeled and cut into bite-sized pieces
- 280 g turnips, peeled and cut into bite-sized pieces
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cayenne pepper
- 120g roasted red peppers, peeled, seeded and coarsely chopped
- 800g crushed tomatoes
- 120g cup of red wine
- 800 g partially skimmed ricotta cheese
- 1 large egg
- 100 g spring onions, washed and dried, finely chopped
- about 15 cooked lasagna noodles
- 280 g mozzarella cheese, grated
- 30 g Parmesan cheese, finely grated
Salt and freshly ground black pepper
Instructions for preparation:
Cook the onion and garlic: Coat the bottom of an ovenproof skillet with olive oil. Place the pan over medium heat and add the onion and garlic. Cook until the onion is soft and begins to brown, about 6 minutes. Then add the thyme and cook until very aromatic, about 30 seconds. Season this mixture with salt and pepper.
- Cook the root vegetables: add the carrots, parsnips and turnips. Fry, stirring constantly,until the vegetablesuntil nicely browned, about 10 minutes. Now reduce the heat to the lowest level, cover with foil (or a suitable lid) and stew the vegetables for about 10 minutes until they are soft. Stir a few times while steaming so it doesn't get too dark.
- Preheat the oven to 190°C. Simmer: Remove foil or lid, turn heat to high, add cinnamon, cayenne pepper, roasted red pepper, crushed tomatoes and wine. Stir, bring to a boil, then reduce to a low simmer. Simmer for about 10 minutes to thicken slightly, then turn off the heat.
- Make the ricotta: In a medium bowl, combine the ricotta with the eggs and scallions and season generously with salt and pepper.
- Like the lasagnaAssemble: Remove the sauce in the pan except for a thin layer and spoon it into a bowl. Place about 5 lasagna noodles on top of the thin layer of sauce. If necessary, cut some of the noodles to fill any cracks and gaps. Then add about half of the removed sauce back to the bowl and spread it evenly over the pasta. Top with about a third of the ricotta mixture and a third of the mozzarella cheese. Sprinkle with salt and pepper. Repeat this process once and cover with a third layer of 5 lasagna noodles, followed by the remaining ricotta, mozzarella and all of the parmesan.
- Bake: Place the pan in the preheated oven for about 45 minutes. The lasagna should be bubbling around the edges and the top should start to brown. If you want the top to be a little browner, place it under the broiler for about 30 seconds. Let the root vegetable lasagna rest for at least 25 minutes before slicing and serving.
Prepare the variation with Brussels sprouts
With roasted maple greens and a creamy homemade white sauce, this Root Vegetable and Brussels Sprouts Lasagna is a delicious, special dinner! Perfect for the holidays.
Ingredients for 8 servings:
For the vegetables:
- 1 medium onion, diced
- 2 large carrots, peeled and diced
- 1 large parsnip, peeled and diced
- 1 small sweet potato, diced
- 500 g Brussels sprouts, cleaned and halved lengthwise
- 2 tablespoons olive oil
- 2 tablespoons pure maple syrup
- ¾ teaspoon salt
For the sauce:
- 3 tablespoons unsalted butter
- 120 g Allzweckmehl
- 1 liter 2% or whole milk
- ¾ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon ground nutmeg
For the lasagna:
- 1 package uncooked lasagna noodles
- 460g freshly grated fontina or mozzarella cheese, divided
- 30 g freshly grated Parmesan cheese
- fresh chopped parsley, for garnish
Instructions for preparation:
Preparation of the vegetables:
- Preheat the oven to 200°C. Place onions, carrots, parsnips, sweet potatoes and Brussels sprouts on a large rimmed baking sheet. Drizzle with olive oil and maple syrup, then sprinkle with salt. Mix and spread in an even layer.
- Bake for about 25 to 30 minutes, stirring once halfway through.until the Brussels sproutsis tender and starting to brown. Remove from oven and set aside. Reduce the oven temperature to 90°C.
Prepare the sauce:
- Meanwhile, place a medium saucepan over medium heat. Add the butter. Once melted, sprinkle in the flour and cook, stirring constantly, until golden brown and fragrant, about 2 to 3 minutes.
- Slowly pour in the milk while stirring constantly. Cook, stirring frequently, until the milk begins to boil. Continue cooking for 1 minute, stirring constantly, then remove from heat. Stir in salt, pepper and nutmeg with a whisk until well mixed.
Compile:
- Pour 1 cup of the sauce into the bottom of a baking pan and swirl the pan back and forth to coat.
- Place ⅓ of the lasagne sheets in a single layer in the pan. ½ offried vegetablesSpread over the pasta, then drizzle ⅓ of the remaining sauce over the top. Sprinkle with ½ cup fontina cheese. Then top with another ⅓ of the lasagne sheets, the remaining ½ of the vegetables and another ⅓ of the sauce, then sprinkle with ½ cup of fontina cheese. Finish with the last ⅓ of the lasagna sheets, the last ⅓ of the sauce, the remaining 1 cup Fontina cheese, and the Parmesan.
- Cover the pan with aluminum foil and bake for 55 minutes. Remove the foil and bake for another 5 minutes, until the top is golden brown and bubbling (if yourLike lasagna to be crispier on the surface, remove the foil after 50 minutes and then bake uncovered for 10 minutes).
- Let the root vegetable lasagna rest for 15 minutes before cutting and serving. Garnish with fresh parsley if desired.
