Lasagna With Roasted Brussels Sprouts and Carrots

Name: Lasagna With Roasted Brussels Sprouts and Carrots
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: italian, mediterranean
Ingredients: 3/4 pound brussels sprouts, trimmed at base and sliced (not much thicker than 1/4 inch; I get about 3 slices out of a small brussels sprout, 4 out of a larger one); 1/2 pound carrots, peeled and sliced on the diagonal; Salt and freshly ground pepper; 3 tablespoons extra virgin olive oil, plus additional for oiling baking dish; 8 ounces ricotta cheese; 1 egg; 1 tablespoon water; Very small pinch of cinnamon; Salt and freshly ground pepper; 2 1/3 to 2 1/2 cups marinara sauce (more to taste); 7 to 8 ounces no-boil lasagna (depends on the size and shape of your dish); 4 ounces (1 cup) freshly grated Parmesan

By Martha Rose Shulman

Updated Dec. 13, 2022

Lasagna With Roasted Brussels Sprouts and Carrots — Andrew Scrivani for The New York Times

Total Time: 1 hour 20 minutes
Rating: 4(390)
Comments: Read comments

A crowd-pleasing dish with endless varieties. If you are ever in doubt about what sort of casserole to make ahead for a crowd, make lasagna. There are so many versions that will please children and grown-ups, lacto-vegetarians and meat eaters. I like to tuck roasted vegetables into the layers of pasta, marinara sauce, Parmesan and ricotta. In this rendition I used brussels sprouts and carrots; the sprouts are slightly bitter and the carrots sweet. I sliced the brussels sprouts about the same width as the carrots and roasted the two together. Before you begin to assemble your lasagna it helps to be organized about the quantities of each element that you will need for the layers. It is very frustrating to get to the last layer of your casserole and not have enough sauce for the top.

Featured in: Comfort Casseroles for Winter Dinners

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Ingredients

Yield:6 servings

¾pound brussels sprouts, trimmed at base and sliced (not much thicker than ¼ inch; I get about 3 slices out of a small brussels sprout, 4 out of a larger one)
½pound carrots, peeled and sliced on the diagonal
Salt and freshly ground pepper
3tablespoons extra virgin olive oil, plus additional for oiling baking dish
8ounces ricotta cheese
1egg
1tablespoon water
Very small pinch of cinnamon
Salt and freshly ground pepper
2⅓ to 2½cups marinara sauce (more to taste)
7 to 8ounces no-boil lasagna (depends on the size and shape of your dish)
4ounces (1 cup) freshly grated Parmesan

Ingredient Substitution Guide

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Preparation

Step 1
Heat oven to 425 degrees. Line a sheet pan with parchment. Place brussels sprouts and carrots on the parchment and season with salt and pepper. Toss with 2 tablespoons olive oil until evenly coated. Place in oven and roast 15 to 20 minutes, stirring every 5 to 10 minutes, until tender and lightly colored. Remove from oven and turn heat down to 350 degrees.
Step 2
Lightly oil a rectangular baking dish.
Step 3
Blend ricotta cheese with egg, water, cinnamon, and salt and pepper to taste.
Step 4
Spread a small spoonful of tomato sauce in a thin layer over the bottom of the baking dish. Top with a layer of lasagna noodles. Top the noodles with a thin layer of ricotta. Spoon on a few dollops then spread with an offset or a rubber spatula. Top ricotta with half the brussels sprouts and carrots, and top vegetables with a layer of tomato sauce and a layer of Parmesan. Repeat layers, then add a final layer of lasagna noodles topped with tomato sauce and Parmesan. Drizzle remaining tablespoon of oil over the top.
Step 5
Cover baking dish tightly with foil and place in the oven. Bake 40 minutes, until the noodles are tender and the mixture is bubbling. Remove from the heat and allow to sit for 5 to 10 minutes before serving.

Tip

Advance preparation: You can assemble this up to a day ahead and refrigerate, or freeze for a month. The lasagna can be baked several hours ahead and reheated in a medium oven.

Ratings

4 out of 5

390 user ratings

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Comments

sally blumenthal7 years ago

i appreciate what you said and improvising
however i boycott barilla as they re actively homophobic and malicious re the gay community

Mark R7 years ago

This was creative and delicious. Highly recommended. The only problem was there was not enough marinara sauce. I made one recipe of the click-through recipe in the ingredients list. Next time I will double that. (I had some bottled sauce on hand so I was able to complete the dish even though I ran out of the homemade sauce.) You need to have enough sauce at the end to fully cover the top layer of lasagna noodles, or the uncovered pieces (in my case, around the edges) will not cook properly.

Alyson Hardin7 years ago

The Barilla no-boil box recipe (w/meat) calls for 1 c sauce per layer of 3 noodles; it doesn't include water or egg. I did want more layers. So I split vegetables into 3 portions, added 1 c mozzarella to the ricotta, increased the Parm proportionately, and used 3/4 c sauce for each layer. A tad soupy after 40 minutes but 10 uncovered took care of that. A delicious result nicely balanced between light and hearty. Next time I will increase the vegetables by 1/3 and use a little less sauce.

M. Sandford1 year ago

Love this recipe. We are not a big fan of the cheesy meaty lasagnas. This one seems to strike a nice balance between flavorful veggies, nice spicing and a pleasant amount of ricotta. It is a crowd pleaser that everyone else in our circle seems to love. I hope you enjoy it as much as our family does.

David B.1 year ago

I loved this recipe. After reading the comments I increased veggies by 50%; doubled the ricotta and sauce and it turned out great in a 9x12 baking dish. Also added a cup of mozzarella. The combo of roasted brussels sprouts and carrots was new to me and what a great idea. Next time I'll try adding some cooked spinach to the ricotta to beef up the veggies even more (and I might skip adding water to the ricotta, not sure why it needs to be thinned out).

zack2 years ago

I just used boil noodles and avoided any possible problems. Turned out great.

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