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Brussels sprouts carrots salt extra-virgin olive oil Ricotta cheese egg water cinnamon salt marinara sauce boil lasagna
Viewed: 53 - Published at: 9 years agoIngredients
- 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 13 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
Method
- 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.
- Lightly oil a rectangular baking dish.
- Blend ricotta cheese with egg, water, cinnamon, and salt and pepper to taste.
- 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.
- 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.
