Root Vegetable and Brussels Sprouts Lasagna
With maple roasted veggies and a creamy homemade white sauce, this root vegetable and brussels sprouts lasagna is a delicious special dinner! Perfect for the holidays or feeding a crowd. Vegetarian.
Note: This recipe is NOT dairy free. It was published before Cook Nourish Bliss transitioned to dairy free recipes and remains popular with long time readers. You can try using substitutions to make it dairy free, however I have not tested this myself and can’t say how it will turn out.
Today we chat a recipe perfect for this time of the year – a delicious root vegetable and brussels sprouts lasagna!
Which features cheese, cheese and more cheese. And a creamy white sauce. Total yum.
But in all seriousness, this is one of those recipes that feeds a crowd (i.e. perfect for all those holiday gatherings).
Or makes a bunch of leftovers so you can enjoy it for several days and focus more on all that cookie baking you need to get done. Priorities.
And since I’m a sucker for a good lasagna, I can’t help but love this dish.
About This Root Vegetable Lasagna
Packed with maple roasted root vegetables, like parsnips and sweet potatoes, and of course the brussels sprouts, which I still can’t get enough of right now.
There’s also a homemade creamy, dreamy white sauce and plenty of the aforementioned cheese. Fontina to be exact because it has totally stole my ♥.
Combining into cheesy, vegetable-packed bliss.
Now I just need a few sparkly cookies to chase it down with. And maybe a fun cocktail. Holiday perfection.
Additional Baked Pasta Recipes You Might Enjoy:
- Roasted Vegetable Baked Ziti
- Sweet Potato Kale Stuffed Shells
- Sweet Potato, Black Bean and Kale Lasagna
- Brussels Sprout Bacon Baked Pasta
- Kale and Eggplant Baked Ziti
- Baked Asparagus Mushroom Pasta
- Mexican Lasagna Roll-Ups
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
For the veggies:
- 1 medium onion, chopped
- 2 large carrots, peeled and chopped
- 1 large parsnip, peeled and chopped
- 1 small sweet potato, chopped
- 1 pound brussels sprouts, trimmed and halved lengthwise
- 2 tablespoons olive oil
- 2 tablespoons pure maple syrup
- ¾ teaspoon salt
For the sauce:
- 3 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 4 cups 2% or whole milk
- ¾ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon ground nutmeg
For the lasagna:
- 1 (9 ounce) package no-boil lasagna noodles
- 2 cups freshly shredded fontina or mozzarella cheese, divided
- ¼ cup freshly shredded parmesan cheese
- fresh minced parsley, for garnish
To make the veggies:
- Preheat the oven to 400ºF.
- Add the onion, carrots, parsnip, sweet potato and brussels sprouts to a large rimmed baking sheet. Drizzle with the olive oil and maple syrup, then sprinkle with the salt. Toss to combine and spread in an even layer.
- Bake for about 25 to 30 minutes, stirring once halfway through, until tender and starting to brown. Remove from the oven and set aside.
- Decrease the oven temperature to 375ºF.
To make the sauce:
- Meanwhile, set a medium saucepan over medium heat. Add in the butter. When melted, sprinkle in the flour and cook for about 2 to 3 minutes, whisking constantly, until golden brown and fragrant.
- Slowly pour in the milk, whisking the entire time. Cook, whisking frequently, until it starts to boil. Continue to cook for 1 minute, whisking constantly, then remove from the heat. Whisk in the salt, pepper and nutmeg until well combined.
- Add 1 cup of the sauce to the bottom of a 9x13 inch baking dish and tilt the pan back and forth to coat.
- Place ⅓ of the lasagna sheets in a layer in the dish. Spread ½ of the roasted veggies over the noodles, then drizzle with ⅓ of the remaining sauce. Sprinkle with ½ cup of the fontina cheese. Top with another ⅓ of the lasagna sheets, the remaining ½ of the veggies and another ⅓ of the sauce. Sprinkle with ½ cup of the fontina cheese. End with the final ⅓ of the lasagna sheets, the final ⅓ of the sauce, the remaining 1 cup of the fontina cheese and the parmesan.
- Cover the pan with aluminum foil and bake for 55 minutes. Remove the foil and bake for another 5 minutes, until golden and bubbly on top (if you like your lasagna crunchier on top, remove the foil after 50 minutes and then bake uncovered for 10).
- Let the lasagna rest for 15 minutes before cutting to serve. Garnish with fresh parsley, if desired.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 395Total Fat: 21gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 59mgSodium: 778mgCarbohydrates: 36gFiber: 4gSugar: 14gProtein: 17g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.