This Root Vegetable Lasagna recipe is healthy, hearty and most importantly, incredibly delicious! Turnips, carrots and parsnips star in this recipe, which is made and baked in the same skillet. 
This delicious vegetarian lasanga recipe made from start to finish in one skillet, and it can stand on its own as a meal.
What’s in Root Vegetable Lasagna?
- olive oil
- onion
- garlic
- thyme
- carrots
- parsnips
- turnips
- cinnamon
- cayenne pepper
- roasted red pepper
- tomatoes
- red wine
- ricotta cheese
- egg
- scallions
- lasagna noodles
- Parmesan cheese
- Mozzarella cheese
It’s those warming spices in the recipe that really put it over the top.
Why make Root Vegetable Lasanga in a skillet?
Why not bake your whole lasagna in the same pan where you’ve caramelized the onion and garlic, browned the veggies, and deglazed with wine and tomatoes?
Keep all those wonderful flavors together is part of what makes this so fantastic.
Substitutions and Tips for Root Vegetable Lasagna
- Gluten-free? Easy. There are a selection of gluten-free lasagna noodles available. This one is great.
- Don’t have a 12-inch oven safe skillet? No biggie. After the sauce is made, layer everything as directed above into a 9 X 13 X 2-inch baking dish.
- Feel free to use more of less of the root vegetables, depending on your taste.
- The thyme is lovely in this recipe, but rosemary or oregano would also be lovely.
- To save time, you can use “oven ready” lasanga noodles. You can find them in both regular and gluten-free. You can also purchase pre-roasted red peppers, if you’d like.
- I love the kick of heat from the cayenne pepper — use as much or as little at you like, depending on the amount of heat you want.
I hope you love this Root Vegetable Lasagna recipe as much as I do!
More delicious vegetarian lasagna recipes:
This Root Vegetable Lasagna recipe is healthy, hearty and most importantly, incredibly delicious! Turnips, carrots and parsnips star in this recipe, which is made and baked in the same skillet.
- olive oil for the pan
- 1 cup yellow onion, finely chopped
- 1 teaspoon garlic, minced
- 2 teaspoons dried thyme
- 2 cups carrots, peeled and cut into bite-sized pieces
- 2 cups parsnips, peeled and cut into bite-sized pieces
- 2 cups turnips, peeled and cut into bite-sized pieces
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cayenne pepper
- 2 roasted red bell peppers (click here for how to roast them)
- 4 cups crushed tomatoes
- ½ cup red wine
- 3¾ cups part skim ricotta cheese
- 1 large egg
- 7 scallions, washed and dried, finely chopped
- about 15 cooked lasagna noodles
- 1 cup Mozzarella cheese, grated
- ¼ cup Parmesan cheese, finely grated
- salt and freshly ground black pepper
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Cook the onion and garlic: Coat the bottom of a 12-inch oven safe skillet with olive oil. (Cast iron is best.) Place the pan over medium-high heat and add the onion and garlic. Cook until the onion is soft and beginning to brown, about 4 minutes. Then add the thyme and cook until it's very aromatic, about 30 seconds. Season this mixture to taste with salt and pepper.
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Cook the root vegetables: Add the carrots, parsnips, and turnips and turn the heat up a bit. If necessary, add a little more olive oil and sauté, stirring every couple of minutes, until the vegetables are nicely browned. Now, reduce the heat to low, cover the pan with foil, and let the vegetables steam until they're tender, about 10 minutes.
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Preheat the oven to 375°F.
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Simmer: Remove the foil, turn the heat to high, add spices, roasted peppers, tomatoes and wine, and mix to combine. Bring to a boil and then reduce to a low simmer. Let this simmer for about 10 minutes and then turn off the heat.
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Prepare the ricotta: In a medium-sized mixing bowl, combine the ricotta with the eggs and scallions and season generously with salt and pepper.
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Assemble the lasanga: Remove all but a thin layer of the sauce in the pan, spooning it into a bowl as you go. Add about 5 lasagna noodles on top of the thin sauce layer. Cut some of the noodles if necessary to fill in any crevices and empty spaces. Then add about half of the removed sauce back into the pan and spread it evenly on top of the noodles. Top this with about one third of the ricotta mixture and one third of the mozzarella cheese. Sprinkle with salt and pepper. Repeat this process once and top with a third layer of 5 lasagna noodles, followed by the remaining ricotta, mozzarella and all of the Parmesan.
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Bake: Place the pan in the preheated oven for about 45 minutes. The lasagna should be bubbling along the edges and the top should be beginning to brown. If you'd like the top a bit more brown, place it under the broiler for about 30 seconds. Let the lasagna sit for at least 25 minutes before serving.
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Sophie says
What a divine & stunning looking root veggies lasagne!
This lasagne is full of real flavours & is looking so delectable too! 🙂
valentina says
Thanks so much, Sophie! Happy Thanksgiving! 🙂