Roasted carrot & parsnip lasagna

photo courtesy of www.cookingontheweekends.com

If you are not feeling up to making this whole recipe, the roasted carrot, parsnip and onion mixture by itself is quite delicious- I’d recommend doubling the quantities.

INGREDIENTS:

1 small or medium red onion, sliced into wedges

2 medium carrots, about 1/2 lb.

2 medium parsnips, about 1/2 lb.

2 tablespoons olive oil

1 tsp. salt

1 tsp. dried thyme

1 tsp. dried sage

1/2 tsp. black pepper

2 cups ricotta cheese

2 eggs, beaten

1 1/2 cups grated mozzarella cheese

1/2 cup grated parmesan cheese

1/2 lb. lasagna noodles, cooked (unless using no-bake noodles)

3 cups marinara style tomato sauce, homemade or store bought

INSTRUCTIONS:

Preheat your oven to 375 degrees. Peel carrots and parsnips and slice them on the bias ½ inch thick. Toss carrots, parsnips and onion in 2 tbsp. olive oil and ½ tsp each salt, thyme, sage. Spread into a baking dish covered with foil and roast for 20 minutes, then uncover, rotate tray, and roast another 20 minutes, until tender.

In a medium bowl, mix together the ricotta, eggs and mozzarella, and stir in the remaining herbs, salt and the black pepper.

Spread 1 cup of the tomato sauce into the bottom of a lightly greased 9 x 12 baking dish. Put 1/3 of the lasagna noodles on top, followed by 1/2 the cheese mixture.  Place 1/2 of the roasted veggies on top. Layer on another 1 cup sauce, followed by another 1/3 noodles. Then add the remaining cheese mixture and the remaining vegetables, followed by the remaining pasta and the remaining 1 cup sauce. Top with the parmesan cheese and bake for 45 minutes, covered, until bubbly. Let stand at least 5 minutes before serving. Serves 6-8.