Best 4 Lasagna With Roasted Brussels Sprouts And Carrots Recipes

Lasagna, a classic Italian dish, is a versatile casserole made with layers of pasta, cheese, and a variety of sauces and fillings. This elevated lasagna recipe incorporates roasted brussels sprouts and carrots, adding a layer of texture, flavor, and nutrition. The earthy sweetness of the roasted vegetables complements the richness of the lasagna, resulting in a satisfying and comforting meal. Whether you're a seasoned lasagna enthusiast or looking to try something new, this recipe offers a delightful twist on a beloved classic.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED BRUSSELS SPROUTS AND CARROTS

Roasted Brussels Sprouts and Carrots image

Provided by Food Network Kitchen

Categories side-dish

Time 30m

Number Of Ingredients 0

Ingredients

Steps:

Whisk 2 tablespoons vegetable oil, the juice of 1/2 lime, 2 teaspoons sugar, 1 minced garlic clove, 1 teaspoon kosher salt and a pinch of red pepper flakes. Toss with 1 pound quartered Brussels sprouts and 1/2 pound sliced carrots on a baking sheet. Roast at 450 degrees F until tender, about 25 minutes. Toss with the juice of 1/2 lime, and salt and chopped mint to taste.

LASAGNA WITH ROASTED BRUSSELS SPROUTS AND CARROTS

Lasagna With Roasted Brussels Sprouts and Carrots image

A crowd-pleasing dish with endless varieties. If you are ever in doubt about what sort of casserole to make ahead for a crowd, make lasagna. There are so many versions that will please children and grown-ups, lacto-vegetarians and meat eaters. I like to tuck roasted vegetables into the layers of pasta, marinara sauce, Parmesan and ricotta. In this rendition I used brussels sprouts and carrots; the sprouts are slightly bitter and the carrots sweet. I sliced the brussels sprouts about the same width as the carrots and roasted the two together. Before you begin to assemble your lasagna it helps to be organized about the quantities of each element that you will need for the layers. It is very frustrating to get to the last layer of your casserole and not have enough sauce for the top.

Provided by Martha Rose Shulman

Categories dinner, pastas, main course

Time 1h20m

Yield 6 servings

Number Of Ingredients 12

Ingredients

3/4 pound brussels sprouts, trimmed at base and sliced (not much thicker than 1/4 inch; I get about 3 slices out of a small brussels sprout, 4 out of a larger one)
1/2 pound carrots, peeled and sliced on the diagonal
Salt and freshly ground pepper
3 tablespoons extra virgin olive oil, plus additional for oiling baking dish
8 ounces ricotta cheese
1 egg
1 tablespoon water
Very small pinch of cinnamon
Salt and freshly ground pepper
2 1/3 to 2 1/2 cups marinara sauce (more to taste)
7 to 8 ounces no-boil lasagna (depends on the size and shape of your dish)
4 ounces (1 cup) freshly grated Parmesan

Steps:

Heat oven to 425 degrees. Line a sheet pan with parchment. Place brussels sprouts and carrots on the parchment and season with salt and pepper. Toss with 2 tablespoons olive oil until evenly coated. Place in oven and roast 15 to 20 minutes, stirring every 5 to 10 minutes, until tender and lightly colored. Remove from oven and turn heat down to 350 degrees.
Lightly oil a rectangular baking dish.
Blend ricotta cheese with egg, water, cinnamon, and salt and pepper to taste.
Spread a small spoonful of tomato sauce in a thin layer over the bottom of the baking dish. Top with a layer of lasagna noodles. Top the noodles with a thin layer of ricotta. Spoon on a few dollops then spread with an offset or a rubber spatula. Top ricotta with half the brussels sprouts and carrots, and top vegetables with a layer of tomato sauce and a layer of Parmesan. Repeat layers, then add a final layer of lasagna noodles topped with tomato sauce and Parmesan. Drizzle remaining tablespoon of oil over the top.
Cover baking dish tightly with foil and place in the oven. Bake 40 minutes, until the noodles are tender and the mixture is bubbling. Remove from the heat and allow to sit for 5 to 10 minutes before serving.

Nutrition Facts : @context http, Calories 438, UnsaturatedFat 10 grams, Carbohydrate 46 grams, Fat 20 grams, Fiber 7 grams, Protein 20 grams, SaturatedFat 8 grams, Sodium 791 milligrams, Sugar 10 grams, TransFat 0 grams

ROASTED CARROTS AND BRUSSELS SPROUTS

Roasted Carrots and Brussels Sprouts image

Do ahead and 20 minutes before dinner put them in the oven. There is a difference in the flavor when you finish them in the oven.

Provided by Bergy

Categories Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

1/2 lb baby carrots, whole,par cooked
1/2 lb Brussels sprout, trimmed and par cooked
2 teaspoons olive oil
salt and pepper

Steps:

Steam the brussels sprouts& carrots so they are about half cooked.
Put the veggies in a casserole, toss with oil& season and bake in 400F degrees oven for 20 minutes.

BRUSSELS SPROUTS AND CARROTS

Brussels Sprouts and Carrots image

Note use the smallest Brussels sprouts you can find preferable fresh from the stalk. Posting this recipe for me to work with and modify mainly. The original was from fooddownunder.com.

Provided by drhousespcatcher

Categories Onions

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 cups onions, chopped
2 garlic cloves, finely chopped
1 lb Brussels sprout, trim and fine chopped
1 large carrot, fine chopped
1/4 teaspoon dried thyme
1/2 cup water
1 red bell pepper, seeded and finely chopped
salt & freshly ground black pepper

Steps:

Pam a skillet.
Cook the onions and garlic in a skillet over medium heat until softened.
Add the sprouts, carrot, thyme and water to this and cook until water has evaporated.
Then add the bell pepper, salt, and pepper, and saute an additional minute.

Nutrition Facts : Calories 83.7, Fat 0.8, SaturatedFat 0.2, Sodium 39.5, Carbohydrate 18.2, Fiber 5, Sugar 6.6, Protein 4

Tips:

Mise en Place: Before starting, measure and prepare all ingredients to ensure a smooth cooking process.
Roast Vegetables to Perfection: Roast Brussels sprouts and carrots until caramelized and tender. This adds a delightful flavor and texture to the lasagna.
Cook Meat Thoroughly: Ensure the ground beef is fully cooked and browned before assembling the lasagna to prevent any potential food safety issues.
Homemade Béchamel Sauce: Take the time to make a creamy and flavorful béchamel sauce from scratch. It greatly enhances the overall taste of the lasagna.
Layer Wisely: Carefully layer the lasagna in a baking dish, alternating between pasta, vegetables, meat, and sauce. This ensures even distribution of flavors throughout the dish.
Cover and Bake: Cover the lasagna with foil during the initial baking stage to help the flavors meld and prevent the top from overcooking.
Broil for a Golden Finish: Remove the foil and broil the lasagna for a few minutes at the end to achieve a golden and bubbly top layer.
Let it Rest: After baking, allow the lasagna to rest for about 10 minutes before slicing and serving. This helps the lasagna set and makes it easier to cut.

Conclusion:

This delectable lasagna with roasted Brussels sprouts and carrots is a culinary masterpiece that blends flavors and textures harmoniously. Its combination of tender pasta, caramelized vegetables, savory meat, and creamy béchamel sauce creates a satisfying and unforgettable dish. Whether you're hosting a special occasion dinner or simply craving a comforting meal, this lasagna is sure to impress and delight your taste buds. So, gather your ingredients, follow the step-by-step instructions, and embark on a culinary journey that will leave you and your loved ones savoring every bite.