Root Vegetable and Brussels Sprouts Lasagna
Recipe for root vegetable and brussels sprouts lasagna. With maple roasted veggies, a creamy homemade white sauce and plenty of cheese!
I figure since I smacked you in the face with a sugar overload on Monday, I would throw a little savory action your way today.
With plenty of veggies. It’s all about the balance, yes?
Although I say this before the onslaught of holiday baking recipes (read: cookies) I have coming your way over the next few weeks.
So maybe it’s not exactly balance.
Especially since today’s recipe also includes cheese, cheese and more cheese. And a creamy white sauce. Total yum.
About This Root Vegetable Lasagna
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.
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
- Pumpkin Goat Cheese Lasagna
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 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: 395 Total Fat: 21g Saturated Fat: 11g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 59mg Sodium: 778mg Carbohydrates: 36g Fiber: 4g Sugar: 14g Protein: 17g