by Sarah Steimer
- 5-6 lasagna noodles
- olive oil
- 1/2 sweet onion, sliced thin
- 1-2 cloves garlic, minced
- 1 medium parsnip, peeled and cut into about 1/4-inch pieces
- salt and pepper
- 1/2 cup roughly chopped sun-dried tomatoes
- 1/2 cup vegetable broth, divided
- 1/4 cup roughly chopped fresh mozzarella
- 3/4 cup ricotta
- 1 egg yolk
- 2 tablespoons fresh, chopped parsley
- 2 teaspoons dried oregano
- 1-2 teaspoons crushed red pepper
- 3 tablespoons shredded Parmesan or Asiago
Break the lasagna noodles into (not too small) pieces. Cook until al dente. Strain and return to the pot, tossing with a couple teaspoons of olive oil to keep the noodles from sticking together.
Heat a saute pan over medium-low heat and add about 2 teaspoons olive oil. Once the oil is hot, add the onion, garlic and parsnips. Season with salt and pepper. Cook for about 15 minutes or until the parsnips can be easily pierced with a fork. Occasionally add the broth as the vegetables cook to de-glaze the pan. Add the sun-dried tomatoes during the last few minutes of cooking time.
Whisk together the ricotta, egg yolk, parsley, oregano and crushed red pepper. Season with a pinch of salt.
Lightly grease the bottom and sides of an 8-by-8-inch cooking pan with olive oil. Loosely layer half of the noodles on the bottom. Sprinkle with half the mozzarella and evenly distribute half the onion, parsnip and tomato mixture. Dot with half of the ricotta mixture, working in 1-teaspoon increments. Repeat this layering with the second half of all ingredients and top with the shredded Parmesan or Asiago.
Bake at 375 degrees for about 30 minutes, or until the cheese on top has started to brown.
Makes about 4-6 servings.