Whenever I think of wintery meals, I think of spices and hearty vegetables. I find a lot of recipes that call for butternut squash, sweet potatoes and the like. I am personally not a big fan of any of those, so I struggle to figure out how to hit that wintery flavor without resorting to regular potatoes or something else kind of bland. I spent some time googling and came to the conclusion that I could utilize carrots, turnips, and parsnips to accomplish what I was hoping! Thus, this recipe was born.
Overall its pretty easy, just some chopping, sautéing, and assembly, and it is so rich and tasty. Perfect for a chilly evening.
I made this in a smaller oval pyrex that gets about 6-8 servings. If making a bigger size, I recommend multiplying by 1.5 or even doubling.
Let’s get to it!
Time: 1 1/2 hours (1hr prep, 30min cook)
- 1 medium carrot, sliced
- 1 medium parsnip, sliced
- 1 medium turnip, sliced
- handful spinach, sauteed & wilted
- lasagna noodles – enough for 3-4 layers in your pan
- 1/2 c. tomato sauce
- 2 c. ricotta cheese
- 1 egg
- 1/4 c. shredded parmesan cheese
- 1/4 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/2 tsp. moroccan seasoning (cumin/cayenne/garlic)
- 1/4 tsp. rosemary (I used dried, but fresh would be great)
- olive oil, salt & pepper
Preheat your oven to 375˚ F.
Fill a pot of water and bring to a boil. Add your lasagna sheets and boil for the time noted on the package.
Then, add your sliced veggies to your skillet over medium-low heat with a bit of olive oil and start cooking them. Add the cinnamon, nutmeg, moroccan seasoning and rosemary and sauté. Cook them until tender, about 10-15 minutes. To speed it up, you could add a bit of liquid to the pan and cover, and slightly steam them as well.
In the meantime in another pan, sauté your handful of spinach with a touch of olive oil until it’s wilted. Add to a bowl with the ricotta, egg, parmesan, a dash of olive oil, salt & pepper, and combine thoroughly.
When the pasta is ready, remove from heat and drain. When the veggies are cooked, remove from heat as well.
To start assembling, add some of the tomato sauce to the bottom of the pan and lay pasta down to cover. Add a layer of ricotta mix, then a layer of veggies. Shred some more parmesan on top, add a bit more tomato sauce, and repeat the layers a couple times. I ended up with 3 layers of pasta, and finished with an extra layer of ricotta on top of the veggies. Sprinkle some more parmesan cheese, and pop it into your preheated oven.
Let it bake for about 30-40 minutes, until it’s bubble and melty-oozy (there it is!). Remove from the oven and let cool for a bit, about 10 minutes. Serve it up, and enjoy!!! It’s so so so yummy.