Root Vegetable Lasagna Shape Magazine

Submitted by Love2Yogagirl

"Vegetarian Lasagna"

 

• Ready In: 1hr 40mins
• Ingredients: 16
• Serves: 4

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

directions

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.