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About the Recipe: Root Vegetable slices have a similar texture to deli meats and make a great substitute to use for a plant-based lasagna dish. The dish uses a cheese sauce, tomato sauce, grated Parmesan cheese, root vegetable slices, and lasagna noodles. The vegetable slices can be softened or used al dente in the dish. It’s delicious and easy to prepare with oven-ready lasagna pasta sheets.
Recipe Inspired by: The Chef’s Garden, farmerjonesfarm.com
The root vegetable slices are fully prepared: cleaned, root ends & defects removed, peeled, and finely sliced. Ready to use with no waste or prep time.
See Chef’s Garden for root vegetables slices https://www.farmerjonesfarm.com/products/root-vegetable-slices
Prepare the Vegetable Lasagna
Preheat oven to 350ºF; grease 8-inch square baking dish.
Rinse sliced root vegetables; place in microwave safe bowl; toss with salt; cook on high power about 4 minutes. Stir; check to see if slices are al dente or softened as desired. Cook 2 minutes longer or until desired tender consistency. Rinse excess salt; drain over bowl; pat dry with paper towel.
Layer Ingredients in 8-inch baking dish:
- 1/2 cup tomato sauce, 2 Tablespoons grated Parmesan cheese
- 2 sheets lasagna noodles
- 1/2 cup white mornay sauce, 2 Tablespoons grated parmesan cheese.
- 1 cup root vegetable slices
Repeat layering three times:
Then layer 2 Tablespoons grated Parmesan cheese, 2 sheets lasagna noodles, remaining white mornay sauce, and top with 1/4 cup grated Parmesan cheese
Bake in 350 degrees F. oven for 40 minutes or lightly browned.
Remove from the oven and allow to cool and refrigerate covered if needed. When ready to serve, slice the lasagna and bake the individual portions at around 350ºF until hot and bubbly.
pdf for Copy of Recipe – Root Vegetable Lasagna for Two
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