Root Vegetable Lasagna Shape Magazine Recipe

Name: Root Vegetable Lasagna Shape Magazine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup diced parsnip; 1 cup diced carrot; 1 sprig rosemary, minced; 2 garlic cloves, minced; 1/4 cup olive oil, plus more for pan; kosher salt; fresh ground black pepper; 1/2 cup water; 2 cups ricotta cheese; 1/2 teaspoon dried oregano; 1/2 lemon, zest and juice; 1 cup loosely packed basil, julienned or 1 tablespoon dried basil, crushed; 2 cups chopped broccoli florets; 1/2 cup panko breadcrumbs; 1/2 cup grated parmigiano-reggiano cheese; 1 large sweet potato, very thinly sliced

Servings: persons

1 cup diced parsnip
1 cup diced carrot
1 sprig rosemary, minced
2 garlic cloves, minced
1/4 cup olive oil, plus more for pan
kosher salt
fresh ground black pepper
1/2 cup water
2 cups ricotta cheese
1/2 teaspoon dried oregano
1/2 lemon, zest and juice
1 cup loosely packed basil, julienned or 1 tablespoon dried basil, crushed
2 cups chopped broccoli florets
1/2 cup panko breadcrumbs
1/2 cup grated parmigiano-reggiano cheese
1 large sweet potato, very thinly sliced

1
Preheat the oven to 375 degrees. Toss parsnips and carrots with rosemary, garlic, 2 tablespoons oil, and salt and pepper to taste. Roast for 25 minutes.
2
Transfer vegetables to a high-speed blender or a food processor, add water. Puree until thick and smooth; set aside.
3
In a medium bowl stir together ricotta, oregano, lemon zest and juice, basil and salt and pepper to taste.
4
In a separate bowl stir together the broccoli, panko, cheese and remaining 2 tablespoons of olive oil.
5
In an 8-inch square pan, drizzle a thin layer of olive oil. Place a quarter of the sweet potato slices in the bottom, letting them overlap slightly. Add a layer of half the herbed ricotta, another layer of a quarter of the sweet potatoes, the parsnip and carrot puree, another quarter of the sweet potatoes, the remaining herbed ricotta and the remaining sweet potatoes. Add a thick layer of the broccoli crumble.
6
Cover the pan with aluminum foil and bake for 55 minutes. Remove foil; continue to bake until broccoli is crisp and browned, about 15 minutes more.
7
You may need to adjust temp and time for altitude and differences in ovens.

624

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup diced parsnip, 1 cup diced carrot, 1 sprig rosemary, minced, 2 garlic cloves, minced, and more.

Yes, Root Vegetable Lasagna Shape Magazine falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Root Vegetable Lasagna Shape Magazine

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