LASAGNA WITH ROASTED BRUSSELS SPROUTS AND CARROTS
A crowd-pleasing dish with endless varieties. If you are ever in doubt about what sort of casserole to make ahead for a crowd, make lasagna. There are so many versions that will please children and grown-ups, lacto-vegetarians and meat eaters. I like to tuck roasted vegetables into the layers of pasta, marinara sauce, Parmesan and ricotta. In this rendition I used brussels sprouts and carrots; the sprouts are slightly bitter and the carrots sweet. I sliced the brussels sprouts about the same width as the carrots and roasted the two together. Before you begin to assemble your lasagna it helps to be organized about the quantities of each element that you will need for the layers. It is very frustrating to get to the last layer of your casserole and not have enough sauce for the top.
Provided by Martha Rose Shulman
Categories dinner, pastas, main course
Time 1h20m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat oven to 425 degrees. Line a sheet pan with parchment. Place brussels sprouts and carrots on the parchment and season with salt and pepper. Toss with 2 tablespoons olive oil until evenly coated. Place in oven and roast 15 to 20 minutes, stirring every 5 to 10 minutes, until tender and lightly colored. Remove from oven and turn heat down to 350 degrees.
- Lightly oil a rectangular baking dish.
- Blend ricotta cheese with egg, water, cinnamon, and salt and pepper to taste.
- Spread a small spoonful of tomato sauce in a thin layer over the bottom of the baking dish. Top with a layer of lasagna noodles. Top the noodles with a thin layer of ricotta. Spoon on a few dollops then spread with an offset or a rubber spatula. Top ricotta with half the brussels sprouts and carrots, and top vegetables with a layer of tomato sauce and a layer of Parmesan. Repeat layers, then add a final layer of lasagna noodles topped with tomato sauce and Parmesan. Drizzle remaining tablespoon of oil over the top.
- Cover baking dish tightly with foil and place in the oven. Bake 40 minutes, until the noodles are tender and the mixture is bubbling. Remove from the heat and allow to sit for 5 to 10 minutes before serving.
Nutrition Facts : @context http, Calories 438, UnsaturatedFat 10 grams, Carbohydrate 46 grams, Fat 20 grams, Fiber 7 grams, Protein 20 grams, SaturatedFat 8 grams, Sodium 791 milligrams, Sugar 10 grams, TransFat 0 grams
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Emmanuel Peter
[email protected]This lasagna is a must-try for any lasagna lover. It's cheesy, flavorful, and packed with vegetables.
Brooke Hurteau
[email protected]I'm not a big fan of lasagna, but I really enjoyed this one. The roasted Brussels sprouts and carrots were a great addition.
Aamir Javed
[email protected]This lasagna is a great way to get your kids to eat their vegetables. They'll never know that they're eating Brussels sprouts and carrots!
Md Rasedul islam Dk 1
[email protected]I love the combination of flavors in this lasagna. The roasted Brussels sprouts and carrots add a nice sweetness and crunch.
mst sakila
[email protected]This lasagna is perfect for a party or potluck. It's easy to make ahead of time and it always gets rave reviews.
Retshidisitswe Kolisang
[email protected]I'm a vegetarian and I thought this lasagna was amazing! The roasted Brussels sprouts and carrots were so flavorful.
Randi Roberts
[email protected]This lasagna was a lot of work, but it was worth it! It was so delicious and my family loved it.
Rabeya Akhter
[email protected]I thought this lasagna was going to be more flavorful, but it was actually pretty bland. I added some extra spices and it helped a little bit, but it still wasn't great.
Stephen Duso
[email protected]This lasagna was bland and tasteless. I was really disappointed.
Sthembiso Phumlani
[email protected]I'm not sure what went wrong, but my lasagna turned out really dry. I followed the recipe exactly, so I'm not sure what happened.
Hundine Bein
[email protected]The only thing I would change about this recipe is to use a little less salt. Other than that, it was perfect.
xXRay157
[email protected]I added some chopped spinach to the ricotta cheese mixture and it was delicious. This is a great way to get your kids to eat their vegetables.
Ayanda Lloyd
[email protected]This lasagna was easy to make and turned out great. I used frozen lasagna noodles and it still came out perfect.
Randy Terry
[email protected]I'm not a big fan of Brussels sprouts, but they were surprisingly delicious in this lasagna. The carrots added a nice sweetness. Overall, this was a great dish.
Hani Jeam
[email protected]This lasagna was a hit with my family! The roasted Brussels sprouts and carrots added a delicious and unique flavor. I will definitely be making this again.