Hybrid Recipe: Parsnips Homemade Lasagna Recipe for a Split Table of Vegetarians and Meat-Lovers
This is a tasty Hybrid Recipe: Parsnips Homemade Lasagna Recipe for a Split Table of Vegetarians and Meat-Lovers. Accommodate both the vegetarians and meat-eaters at your table by serving this meal for dinner. A healthy dinner recipe for families. This family meal has a meatless and meat portion to the dish to feed both types of eaters in your family: vegetarian and meat-eating members. Or, double the meat and make it an all meat meal or omit the meat and make it all vegetarian.
Ingredients
- 1 cup parsnips, mashed 2-4 parnsips
- 1 Tablespoon butter, melted
- 1/2 cup onions, diced
- 1 Tablespoon olive oil
- 1/4 teaspoon rubbed sage
- 6 cups spaghetti sauce
- 1 pound lasagna noodles about 19 noodles
- 1/2 cup red wine
- 15 ounces ricotta cheese whole milk or part skim
- 1 cup parmesan cheese, grated divided
- 1 teaspoon minced garlic
- 3 cups mozzarella cheese, shredded divided
- 1 cup Mild Italian sausage browned
Instructions
- Steam 2-4 parsnips and mash. Stir in 1 Tbsp. melted butter. Set aside.
- Saute 1/2 c. diced onion in 1 Tbsp. olive oil with 1/4 tsp. sage until soft.
- Cook the lasagna noodles according to the package directions. Drain and lay noodles on cookie sheets sprayed with cooking spray to allow them to cool and prevent them from sticking to each other.
- Add cooked the onions and the pureed parnsips with butter to the 6 c. of spaghetti sauce. Stir.
- Add 1/2 red wine to sauce and stir.
- In a separate bowl, combine 15 oz. ricotta, 2 c. Mozzarella cheese, 1/2 c. grated Parmesan cheese, 1 tsp. minced garlic and stir. It should make about 3 c. of cheese mixture.
- Spray a 9x13 inch pan with cooking spray.
- An easy way to remember this meal prep layering process is to think about the layers as sauce first, noodles next, and then spread the cheese across the noodles. The first step in layering is to spread 1 c. sauce over bottom of pan.
- Next layer 6 lasagna noodles parallel to each other and slightly overlapping to cover the entire bottom of the pan.
- Add 1 c. of the cheese mixture and spread it across the noodles with fingers or spoon.
- Next, spread 2 c. sauce, lay down 7 noodles as listed above, and spread 1 c. cheese mixture.
- Spread about 2 c. sauce across for the next layer and sprinkle 1 c. browned ground mild Italian sausage to slightly less than half of the pan. Top with 6 noodles. Spread remaining 1 c. cheese mixture over the noodles.
- Spread about 2 c. sauce, sprinkle evenly 1 c. shredded Mozzarella cheese and 1/4 c. Parmesan cheese.
- Cook covered in tin foil at 375° for 60 minutes. Allow to cool for about 10 minutes prior to cutting and serving.
Tried this recipe?Let us know how it was!