Lasagna, a beloved classic in the world of comfort foods, has seen numerous variations over the years. From the traditional meat and cheese-filled layers to modern vegetarian and vegan adaptations, this versatile dish never fails to satisfy. Today, we’re diving into a delightful and nutritious twist on this classic: Butternut Squash Parsnip Lasagna. This recipe not only offers a burst of flavors but also brings a wealth of health benefits, making it a perfect addition to your meal rotation.
Why Butternut Squash and Parsnips?
Before we delve into the recipe, let’s explore why butternut squash and parsnips make an excellent pairing for lasagna:
Nutritional Benefits: Both butternut squash and parsnips are packed with vitamins, minerals, and fiber. Butternut squash is rich in vitamin A, vitamin C, and potassium, while parsnips offer a good source of vitamin C, vitamin K, and folate.
Flavor Profile: The natural sweetness of butternut squash complements the earthy, slightly nutty flavor of parsnips. When combined, they create a harmonious blend that enhances the overall taste of the lasagna.
Texture: These vegetables, when roasted, become tender and slightly caramelized, adding a delightful texture to the lasagna layers.
Ingredients
To make this delectable Butternut Squash Parsnip Lasagna, you will need the following ingredients:
For the Roasted Vegetables
- 1 medium butternut squash, peeled and cubed
- 4 parsnips, peeled and sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
For the Ricotta Filling
- 2 cups ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 2 cups fresh spinach, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
For the Sauce
- 2 cups marinara sauce (store-bought or homemade)
- 1/2 cup vegetable broth
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
For the Lasagna Assembly
- 9 lasagna noodles (regular or gluten-free)
- 2 cups shredded mozzarella cheese
- Fresh basil for garnish (optional)
Instructions
Step 1: Roast the Vegetables
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the butternut squash and parsnips with olive oil, salt, pepper, thyme, and rosemary.
- Spread the vegetables on a baking sheet in a single layer and roast for 25-30 minutes, or until tender and slightly caramelized. Stir halfway through for even roasting.
- Remove from the oven and set aside.
Step 2: Prepare the Ricotta Filling
- In a mixing bowl, combine the ricotta cheese, grated Parmesan, egg, chopped spinach, minced garlic, salt, and pepper.
- Mix well until all ingredients are evenly incorporated.
Step 3: Make the Sauce
- Heat olive oil in a saucepan over medium heat.
- Add the chopped onion and cook until translucent, about 5 minutes.
- Stir in the minced garlic, dried basil, and oregano, and cook for another minute.
- Add the marinara sauce and vegetable broth, stirring to combine.
- Bring the sauce to a simmer, reduce the heat, and let it cook for about 10 minutes. Season with salt and pepper to taste.
Step 4: Cook the Lasagna Noodles
- While the sauce simmers, cook the lasagna noodles according to the package instructions.
- Drain the noodles and lay them flat on a clean kitchen towel to prevent sticking.
Step 5: Assemble the Lasagna
- Preheat your oven to 375°F (190°C).
- Spread a thin layer of the sauce on the bottom of a 9×13-inch baking dish.
- Place three lasagna noodles on top of the sauce.
- Spread half of the ricotta mixture over the noodles.
- Add a layer of the roasted butternut squash and parsnips.
- Sprinkle with a portion of shredded mozzarella cheese.
- Repeat the layers: sauce, noodles, ricotta mixture, roasted vegetables, and mozzarella cheese.
- Finish with a final layer of noodles, sauce, and the remaining mozzarella cheese.
Step 6: Bake the Lasagna
- Cover the baking dish with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
- Let the lasagna cool for about 10 minutes before slicing.
Step 7: Serve and Enjoy
- Garnish the lasagna with fresh basil if desired.
- Serve warm and enjoy the hearty, healthy flavors of butternut squash and parsnips in this unique twist on a classic dish.
Tips and Variations
Vegan Option: For a vegan version, substitute the ricotta with a tofu or cashew-based ricotta alternative, use vegan Parmesan, and replace the egg with a flaxseed or chia seed mixture.
Gluten-Free: Use gluten-free lasagna noodles to make this dish suitable for those with gluten sensitivities.
Add Protein: Incorporate cooked lentils, chickpeas, or your favorite plant-based protein for an extra boost.
Spice It Up: Add a pinch of red pepper flakes to the sauce for a bit of heat.
Health Benefits
This Butternut Squash Parsnip Lasagna is not only delicious but also packed with nutrients:
Rich in Vitamins and Minerals: Butternut squash and parsnips provide essential vitamins and minerals, supporting overall health and wellness.
High in Fiber: Both vegetables are high in dietary fiber, promoting digestive health and helping to keep you full longer.
Low in Calories: Compared to traditional lasagna, this version is lower in calories and fat, making it a lighter yet satisfying option.
Antioxidant-Rich: The ingredients in this lasagna are rich in antioxidants, which help protect your body against free radicals and reduce inflammation.
Conclusion
Butternut Squash Parsnip Lasagna is a delightful and nutritious alternative to traditional lasagna. It combines the natural sweetness of butternut squash with the earthy flavors of parsnips, creating a harmonious and satisfying dish.
Whether you’re looking for a new vegetarian meal or simply want to incorporate more vegetables into your diet, this lasagna is sure to become a favorite. Enjoy the process of making it, savor the rich flavors, and feel good about serving a healthy and delicious meal to your family and friends.