• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
    • Contact
    • Subscribe
  • Recipes
    • Easy Dinners
    • Dessert
    • Breakfast and Brunch
    • Thai
    • Gluten-free
    • Vegetarian

Inquiring Chef

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Easy Dinners
  • About
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home > Recipes > Pasta and Noodles

    Root Vegetable Lasagna

    Published: Nov 17, 2011 · Modified: Apr 19, 2022 · by Jess Smith · Jump to Recipe · 3 Comments · This post may contain affiliate links.

    I have been in a state of distraction lately. My usual organization when it comes to planning our meals has been totally out to lunch (ha ha!) these past few weeks.  Of course, the flooding and stocking up on boring things like canned vegetables has consumed a lot of time.  Then there was this book.  It was so good that I seriously could.not.stop.  Then there's the fall television line-up.  Thanks to Itunes, in a matter of weeks we have gone from television no-man's-land to an overstimulating list of new episodes of The Office and Top Chef (loving the new season in Texas - yeeehaw).

    This week I've got it together though, because I finally audited my ever-growing list of recipes and pulled out some serious winners. There will be delicious, low-maintenance things cooking at our house all weekend.  But I also got it together and made a double recipes of this amazing fall-inspired lasagna.  Not only did we have one for dinner, but we've got one on hold in the freezer.

    The fall-craving part of me is slowly caving to the temptation to curl up on the couch and spend the afternoon reading while dinner magically winds its delicious web around our cozy apartment.  This is one of those dinners.  It takes a bit of chopping up front, but the sweet smell of roasting fall vegetables and later, the richness of the lasagna are thoroughly worth the effort.

    Print Recipe
    4 from 3 votes

    Root Vegetable Lasagna

    This vegetarian lasagna full of roasted root vegetables is perfect for a winter night, and is surprisingly light.
    Prep Time45 mins
    Cook Time1 hr
    Total Time1 hr 45 mins
    Course: Lasagna
    Servings: 6
    Author: Jess Smith via Inquiring Chef

    Ingredients

    • 6 cups (½-inch) cubed peeled butternut squash (about 2 ½ pounds)
    • 2 ¼ cups (½-inch) cubed peeled sweet potato (about 1 pound)
    • 2 cups coarsely chopped onion, divided
    • 1 tablespoon olive oil
    • Cooking spray
    • 4 cups 1% low-fat milk
    • ⅛ teaspoon ground nutmeg
    • ⅛ teaspoon ground cinnamon
    • 1 bay leaf
    • 1 ½ ounces all-purpose flour (about ⅓ cup)
    • ½ teaspoon salt
    • ¼ teaspoon freshly ground black pepper
    • 1 ¼ cups (5 ounces) grated Parmigiano-Reggiano cheese
    • 9 packaged no-boil lasagna noodles
    • 1 ½ cups (6 ounces) shredded part-skim mozzarella cheese

    Instructions

    • Preheat oven to 450°.
    • Combine squash, potato, 1 cup chopped onion, and oil in a roasting pan coated with cooking spray, tossing to coat vegetables. Bake at 450° for 30 minutes or until vegetables are tender, stirring once; set aside.
    • Combine remaining 1 cup onion, milk, nutmeg, cinnamon, and bay leaf in a medium saucepan over medium-high heat; bring to a simmer. Remove from heat; let stand 15 minutes. Strain milk mixture through a fine sieve over a bowl; discard solids. Wipe out the inside of the pan well with paper towels. Return milk mixture to pan. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Add flour, salt, and pepper to milk mixture, stirring well with a whisk. Cook over medium heat 10 minutes or until thick, stirring frequently. Remove from heat; stir in Parmigiano-Reggiano cheese.
    • Preheat oven to 375°.
    • Spread ½ cup milk mixture in bottom of a 13 x 9–inch baking dish coated with cooking spray. Arrange 3 noodles over milk mixture; top with half of squash mixture, ½ cup mozzarella, and 1 cup milk mixture. Repeat layer with noodles, squash mixture, mozzarella, and milk mixture. Top with remaining 3 noodles. Spread remaining milk mixture over noodles, and sprinkle with remaining ½ cup mozzarella. Cover with foil coated with cooking spray.
    • Bake at 375° for 30 minutes. Uncover and bake an additional 20 minutes. Let stand 10 minutes before serving.

    Notes

    Note: Although I miss butternut squash so much that it seems to be creeping into my dreams, there is no butternut squash here in Thailand. The combination of butternut squash and sweet potato is a winner, so I’ve kept the recipe in its original form, although any combination of roasted fall vegetables will work. I used a combination of roasted Kobucha squash,white sweet potato, carrots, and cauliflower.
    Recipe from Cooking Light.

     

     

    Related

    « Pear and Caramelized Onion Pizza
    Koh Samui: Thankful »

    About Jess

    Hi! I'm Jess. I am the recipe creator and photographer behind the 900+ recipes you’ll find on Inquiring Chef. As a mom to three young kids and professional cook, my mission is to make every moment in the kitchen and around the table count. If you’re looking for easy, flavorful, family-approved recipes, you’ve come to the right place! Learn more about me here.

    Reader Interactions

    Comments

    1. Savory Simple

      November 17, 2011 at 10:05 am

      This looks wonderful!

      Reply
    2. Claire @ Claire K Creations

      November 17, 2011 at 1:30 pm

      Ooh I love a recipe that cooks while I read. I just got a new pasta roller so this would be great to try out my homemade lasagna sheets.

      Reply
    3. Corey @ Learning Patience

      November 18, 2011 at 4:15 am

      Looks great! So excited Top Chef is in Texas.... awesome!
      xoxo from Trinidad

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Welcome! We're Jess and Frank. Since 2010, we have been serving up easy, original recipes here on Inquiring Chef.

    More about us →

    Latest Recipes

    • miso vegetable soup in a grey bowl
      Miso Vegetable Soup
    • lemongrass chicken and rice on a white tray
      Lemongrass Chicken
    • cauliflower baked ziti in a white oval baking dish
      Vegetarian Baked Ziti with Cauliflower
    • a round One-Bowl Chocolate Guinness Cake on a wooden tray
      Chocolate Irish Guinness Cake

    Trending Recipes

    • hand holding a chocolate chip cookie with a bite out of it
      Crispy and Chewy Chocolate Chip Cookie Recipe
    • stir fry over rice in a white bowl with chopsticks
      Honey Ginger Chicken Stir-Fry
    • square image overnight oats in mason jars with berries on top
      Mason Jar Overnight Oats
    • beef and broccoli stir fry on a white plate with chopsticks
      Beef and Broccoli Ramen Stir-Fry

    Footer

    ↑ back to top

    About

    • About Us
    • Privacy Policy

    Connect

    • Sign Up! for emails and updates
    • Follow us on Instagram and Pinterest

    Contact

    • Email Us

    Copyright © 2023 Inquiring Chef