Root Vegetable "Lasagna" with Mushroom Broth Recipe

Name: Root Vegetable "Lasagna" with Mushroom Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lb butternut squash, thinly sliced; 1 1/2 lb carrots, thinly sliced; 1 lb parsnips, thinly sliced; 1 lb potatoes, thinly sliced; 1 lb rutabagas (may substitute turnips), thinly sliced; 1 cup sliced shallots; 1/2 cup sliced garlic; 3 tbsp fresh thyme, chopped; 2 tbsp butter, cut in small pieces; 3 lb white button mushrooms, thinly sliced and sauteed in 1 tbsp butter and 3 oz honey until lightly colored; 4 oz sherry vinegar; 3 oz soy sauce; 3 tbsp cold butter

Servings: persons

1 1/2 lb butternut squash, thinly sliced
1 1/2 lb carrots, thinly sliced
1 lb parsnips, thinly sliced
1 lb potatoes, thinly sliced
1 lb rutabagas (may substitute turnips), thinly sliced
1 cup sliced shallots
1/2 cup sliced garlic
3 tbsp fresh thyme, chopped
2 tbsp butter, cut in small pieces
3 lb white button mushrooms, thinly sliced and sauteed in 1 tbsp butter and 3 oz honey until lightly colored
4 oz sherry vinegar
3 oz soy sauce
3 tbsp cold butter

1
["Lasagna: Preheat oven to 325F.", "Place a double layer of butternut squash in the bottom of a 12"" baking pan that's been greased with butter and sprinkled with salt and pepper.", "Season squash with salt and pepper to taste and top with 2 tbsp shallots, garlic, and thyme.", "Layer remaining vegetables individually, seasoning each layer with shallots, garlic, thyme, salt, and pepper.", "Dot top with butter, sprinkle with salt and freshly ground pepper to taste.", "Bake 1 1/2 to 2 hours or until you can easily pierce vegetables with a knife.", "Remove from oven and let rest at least 15 minutes before serving.", "Broth: In a medium pot, combine mushrooms, vinegar, soy sauce, and 5 cups water and bring to a boil, stirring constantly.", "Lower heat and simmer 30 minutes.", "Strain broth through a fine-mesh strainer into a bowl.", "Melt butter in a saucepan and whisk into broth.", "Salt and pepper to taste, whisk again and pour over lasagna."]

1649

kcal

Calories

152

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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

You need 13 ingredients. The key ingredients include: 1 1/2 lb butternut squash, thinly sliced, 1 1/2 lb carrots, thinly sliced, 1 lb parsnips, thinly sliced, 1 lb potatoes, thinly sliced, and more.

Yes, Root Vegetable "Lasagna" with Mushroom Broth 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.

That's it — enjoy your meal!

Root Vegetable "Lasagna" with Mushroom Broth

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions