Roasted carrot and parsnip lasagna

If you are not feeling up to making this whole recipe, the roasted carrots and parsnips (first paragraph of recipe directions) by themselves are delicious!

Serves 6-8

• 5 medium carrots, about 1 lb.

• 3 medium parsnips, about 1 lb.

• 2 cups ricotta cheese

• 2 eggs, beaten

• 1 1/2 cups grated mozzarella cheese

• 1/2 cup grated parmesan cheese

• 1/2 lb. lasagna noodles, cooked (unless using no-bake noodles)

• 2 tablespoons olive oil

• 1 tsp. salt

• 1 tsp. dried sage

• 1 tsp. dried thyme

• 1/4 tsp. black pepper

• 3 cups canned tomato sauce

Preheat the oven to 375 degrees.

Peel carrots and parsnips if desired, cut them into 3-4 inch lengths, then slice them into planks 1/4 inch thick.  Toss the planks in 2 tbs. olive oil and a few pinches salt, pepper and herbs. Cover with foil and roast 20 minutes, then uncover and roast another 20 minutes.

Combine the remaining herbs, ricotta, eggs and mozzarella with a few pinches salt and pepper in a medium sized bowl.

Spread 1 cup of the sauce into the bottom of a 9 x 12 baking pan. Put 1/3 of the pasta on top, followed by 1/2 the cheese mixture. Place 1/2 of the roasted veggies on top. Layer on another 1/3 sauce, followed by another 1/3 noodles. Then add the remaining cheese mixture and the remaining vegetables, followed by the remaining pasta and the remaining sauce. Top with the parmesan cheese.

Bake for 45 minutes, covered, until bubbly. Let stand 5 minutes before serving.

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