Parsnips Homemade Lasagna
A unique and healthy twist on traditional lasagna, using parsnips as noodles for an indulgent and comforting dish perfect for gatherings.
Ingredients
Main Ingredients
- 3 large parsnips, peeled and thinly sliced Substitute zucchini for a lighter option.
- 1 tablespoon olive oil Feel free to use coconut oil for a different flavor.
- 1 medium onion, diced Use shallots for a sweeter taste.
- 2 cloves fresh garlic, minced Alternatively, use 1 teaspoon of garlic powder.
- 1 can (15 oz) crushed tomatoes This is where the saucy goodness comes from.
- 2 teaspoons dried Italian herbs A blend of basil, oregano, and thyme elevates the flavor.
- 1 cup ricotta cheese Swap for cottage cheese for a lower-fat option.
- 2 cups shredded mozzarella cheese Use a mix of cheeses for added flavor.
- 1/2 cup grated Parmesan cheese For that sharp, salty finish.
- to taste salt and pepper Essential for enhancing all the flavors.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Using a sharp knife or mandoline, slice the parsnips into thin, noodle-like sheets.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent—about 5 minutes.
- Introduce the minced garlic to the skillet and cook for another 1-2 minutes until fragrant.
Cooking
- Pour in the crushed tomatoes and sprinkle with Italian herbs, salt, and pepper. Let this simmer for about 10 minutes.
- In a baking dish, spread a thin layer of the tomato sauce. Layer with parsnip slices, dollops of ricotta, a sprinkle of mozzarella, and a bit of Parmesan. Repeat until all ingredients are used.
- Finish with a final layer of tomato sauce and a generous topping of mozzarella and Parmesan.
- Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.
Cooling
- Allow the lasagna to cool for about 10 minutes before slicing.
Notes
For a healthier option, consider adding layers of spinach or kale between the noodles. Try incorporating seasonal flavors by adding roasted butternut squash during fall or fresh herbs in the summer months. If you crave a bit of heat, sprinkle red pepper flakes into the sauce.