Friday, December 5, 2008

Root Vegetable & Sausage Lasagna

I was struggling with ideas for our menu this week. I wanted to do something that would use some of the great root vegetables we have on hand but no new ideas were coming to mind. Then Matt suggested making a lasagna with layers of the puréed vegetables.
Root Vegetable & Sausage Lasagna
I used roasted sweet potatoes & parsnips as two of the layers, mixing a little roasted onion in with the parsnips. I could have just boiled the vegetables to soften them up but I decided to get the extra flavor roasting seems to add. I made a third layer out of our homemade Italian sausage (if you wanted to keep this vegetarian just add a layer of another vegetable. I think spinach would be good). Cheese went on every layer & the whole thing was topped with a garlic white sauce.
Root Vegetable & Sausage Lasagna
Boy, was this good. We loved the way the sweetness of the roasted vegetables worked with the sausage. It wasn't saucy like some other lasagnas but it was in no way dry either. Putting this lasagna together took a little time, roasting the vegetables, cooking the sausage, making the sauce, but the end result was worth it.

Root Vegetable & Sausage Lasagna

1 T olive oil
1 parsnip (about 3/4 lbs), peeled & cut into cubes
1 sweet potato (about 3/4 lbs), peeled & cut into cubes
1 medium onion, peeled & cut into large pieces
1/2 lb bulk Italian sausage, cooked
2 1/2 T unsalted butter
1 clove garlic, minced
2 1/2 T all-purpose flour
1 c milk
pinch of nutmeg
salt & pepper
1 1/2 c grated mozzarella
grated parmesan
6 lasagna noodles, cooked (or amount needed to get four layers)

Preheat oven to 400 F.

Place the parsnips, onions & sweet potato in a baking dish keeping them as separate as possible. Drizzle with olive oil & stir each to coat. Sprinkle with salt. Roast for 45 - 60 minutes until the sweet potato & parsnips are soft & the onion is starting to brown. Purée the sweet potato & parsnip separately from each other. Set the purées & onions aside,

To a small saucepan over medium low heat add the butter & garlic. Sauté the garlic while melting the butter. Once the butter has completely melted, stir in the flour. Stir & cook for 1 minute. Slowly whisk in the milk. Cook while whisking until thickened. Stir in nutmeg & salt & pepper to taste.

Preheat oven to 375 F.

Spoon a thin layer of the sauce onto the bottom of a 6" x 8" glass baking dish.
Root Vegetable & Sausage Lasagna
Place a layer of noodles on top.
Root Vegetable & Sausage Lasagna
Cover the noodles with the sweet potato purée & 1/2 c of mozzarella.
Root Vegetable & Sausage Lasagna
Place a layer of noodles on top. Cover the noodles with the sausage & grated parmesan.
Root Vegetable & Sausage Lasagna
Place another layer of noodles on top top the sausage. Spread the parsnips on top of the noodles, roasted onions & 1/2 c mozzarella.
Root Vegetable & Sausage Lasagna
Add another layer of noodles. Top with the remaining sauce, 1/2 c mozzarella & more parmesan.
Root Vegetable & Sausage Lasagna
Bake for 30 - 45 minutes, until the top is brown & bubbly. Let side 15 minutes before serving.

Makes 4 servings.

17 comments:

Lisa said...

This is such a nice twist. I love lasagna and so does my husband.

Maris said...

Kat this sounds so delicious! I love lasagna and I like trying out different kinds and new flavors. I made a delicious butternut squash lasagna once but the addition of sausage for protein makes it a much more well rounded meal.

Thanks for sharing!

HungryinSW said...

That looks simply amazing. I'm doing some pasta al forno this weekend. I already have all my little meatballs made!

Stacey Snacks said...

This looks fabulous.

Peter M said...

Boy (girl), this is a meal...good dish to take to a party too!

Ben said...

That lasagna is perfect for winter when we need tons of carbs for the cold days. Great recipe :)

JennDZ - The Leftover Queen said...

That looks totally awesome guys! WOWOWOWOWOW!

Lori said...

I love any type of vegetable lasagna and my husband does not. Yours looks amazing. Maybe I could convince him!

Dara said...

That looks divine! Yum.

jillian said...

This looks wonderful! What a great idea to combine these flavors in a lasagna!

Grace said...

this is one heck of a unique lasagna, and i love it. heck, i think you could throw just about anything in lasagna and i'd scarf it down. especially in winter...gotta bulk up, ya know? :)

We Are Never full said...

what an excellent way to do lasagna. it's as if the veggies cancel out the sausage! i love the addition of the root veggies w/ the sausage. fabulous!

Deborah said...

I've never had a parsnip before, but I bought some at the store to try them out. This would probably be a great way to try them!

foodphotoblog.com said...

Good lasagna for winter using root vegetables. Nice photography

Jennifer said...

This is excellent...I am always looking for ways to use parsnips from my box and this is perfect. Even my kids loved it (ages 8,6, and 3).

Anonymous said...

Thanks so much for sharing these recipes. This is the next one I'm going to try. Looks amazing! Tried your wild rice casserole recipe and loved it.

Anonymous said...

hi

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