- Recipe created by FabFood on Jul 23, 2007
- Permalink: http://sheknows.com/recipes/root-vegetable-lasagna
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- 2 dried ancho chiles
- 1 1/2 cups vegetable stock or low sodium canned broth
- 1/2 teaspoon olive oil
- 2 large baking potatoes (about 1 pound), peeled and sliced lengthwise into 1/8\" thick slices
- 2 medium sweet potatoes (about 1 pound), peeled and sliced lengthwise into 1/8\" thick slices
- 2 medium parsnips (about 8 ounces), peeled and sliced lengthwise into 1/8\"thick slices
- 3 medium turnips (about 12 ounces), peeled and sliced lengthwise into 1/8\" thick slices
- 2 medium red bell peppers (about 12 ounces), seeded and diced
- 8 ounces soy Monterey Jack cheese (not fat free), grated
- In a small sauce pan, simmer the ancho chiles in the vegetable broth for 10 minutes. Turn off and let steep while preparing the lasagna.
- Rub an 11\" by 7\" by 3\" rectangular baking pan with olive oil Arrange the root vegetable slices, starting with a layer of slightly overlapping potatoes, followed by sweet potatoes, parsnips, and turnips. Repeat the sequence. Season each layer with salt and sprinkle with diced red pepper and grated cheese (reserve about 1/3 cup of the cheese). Layer the vegetables slightly above the rim of the baking dish, because they will shrink down when cooked.
- Strain the broth and pour evenly over the casserole. Cover with foil and bake for 50 minutes. Remove the foil and sprinkle the remaining cheese over the top and bake for 15 more minutes. Let cool for 15 minutes before serving.