Lasagna With Roasted Brussels Sprouts and Carrots Recipe (2024)

i appreciate what you said and improvising
however i boycott barilla as they re actively hom*ophobic and malicious re the gay community

This was creative and delicious. Highly recommended. The only problem was there was not enough marinara sauce. I made one recipe of the click-through recipe in the ingredients list. Next time I will double that. (I had some bottled sauce on hand so I was able to complete the dish even though I ran out of the homemade sauce.) You need to have enough sauce at the end to fully cover the top layer of lasagna noodles, or the uncovered pieces (in my case, around the edges) will not cook properly.

The Barilla no-boil box recipe (w/meat) calls for 1 c sauce per layer of 3 noodles; it doesn't include water or egg. I did want more layers. So I split vegetables into 3 portions, added 1 c mozzarella to the ricotta, increased the Parm proportionately, and used 3/4 c sauce for each layer. A tad soupy after 40 minutes but 10 uncovered took care of that. A delicious result nicely balanced between light and hearty. Next time I will increase the vegetables by 1/3 and use a little less sauce.

My worst cooking disaster in weeks. The amount of marinara sauce specified in the recipe isn't nearly enough to cook the no-boil lasagna noodles. I wound up with cardboard-dry noodles that ruined the dish. Next time I'd use regular boiled lasagna noodles, or about twice as much sauce. In the end, I picked around the nuked noodles, and the carrot-brussels sprout mixture did come out nicely -- that's a great combo.

Very good and easy. Most time-consuming part is cutting the sprouts. I did use a little more sauce than called for and added about a quarter cup water to be sure the noodles were not dry. Came out perfectly.

This has been on regular rotation for 2 years now and feel we've landed somewhere beautiful. Following the advice of Most Helpful reviewer Mark R, do double the marinara. I won't tell you about the small head of broccoli we add to the brussel sprout/carrot medley lest I be "that person" nor strongly encourage everyone to do the same as it adds beautiful texture and flavour. Nor would I tell you that mozzarella in the middle layer lifts this symphonic weeknight lasagne to its full potential.

Love this recipe. We are not a big fan of the cheesy meaty lasagnas. This one seems to strike a nice balance between flavorful veggies, nice spicing and a pleasant amount of ricotta. It is a crowd pleaser that everyone else in our circle seems to love. I hope you enjoy it as much as our family does.

I loved this recipe. After reading the comments I increased veggies by 50%; doubled the ricotta and sauce and it turned out great in a 9x12 baking dish. Also added a cup of mozzarella. The combo of roasted brussels sprouts and carrots was new to me and what a great idea. Next time I'll try adding some cooked spinach to the ricotta to beef up the veggies even more (and I might skip adding water to the ricotta, not sure why it needs to be thinned out).

I just used boil noodles and avoided any possible problems. Turned out great.

Probably the best and easiest lasagne I've made

This was excellent!

I doubled the marinara based on other’s experiences and it was the right amount. That said, this was very mediocre. The carrots made it too sweet- even the Brussels sprouts probably did too, since they get sweeter with roasting.Hate to say it, but I really don’t recommend. Stick with the classics like roasted eggplant

I've tried various vegetable lasagnas and somehow this is the one that I like best. That said, I will have to add that I modified it; I suspect it was designed for a smaller pan but I used a 9 x 13" one, and then used about double the vegetables, a whole 15 oz container of ricotta, added about 6 oz of mozzarella. I used the whole amount of the Moskin/Bastianich marinara (which is very similar to the referenced one but adds water). The result seems well-proportioned. Perhaps makes 8 servings.

I didn't have ricotta, so substituted goat cheese. I was a bit wary of combining goat cheese with cinnamon, but it was actually fine and the whole dish was delicious. I roasted the vegetables for 20 minutes, and although they were technically "done," next time I'd roast them for perhaps 30 minutes.

I was a little suspicious of the carrots but this dish had great flavor. Used a 8 x 8 pan and didn’t reduce the marinara as much as I normally would so there was plenty of sauce and pasta rehydrated well. Added grated mozzarella with the Parmesan layer.

This has been on regular rotation for 2 years now and feel we've landed somewhere beautiful. Following the advice of Most Helpful reviewer Mark R, do double the marinara. I won't tell you about the small head of broccoli we add to the brussel sprout/carrot medley lest I be "that person" nor strongly encourage everyone to do the same as it adds beautiful texture and flavour. Nor would I tell you that mozzarella in the middle layer lifts this symphonic weeknight lasagne to its full potential.

I made this with gluten free, paleo Cappello’s pasta (bought frozen and then thawed) and it worked great.

I double the recipe next time I use the largewhite baking dish. use Neumanns Cabernet marinara two jars and I also use mozzarella on each layer the other cheeses Most important I used the large pan that's a layer pan from my Gaggenau for the vegetables

Use the gag oven tray to roast veggies. Two jars Cabernet marinara Newman's. use large white rectangular baking dish for the lasagna I added a third cheese -buffalo mozzarella. Add nutmeg and Mendocino mustard to the soft cheese

Didnt come together, flavors were too strong. Would probably be good with camelized/ fully roasted veggies and real noodles

I substituted the ricotta mix for a bechemel, and also used this is the final layer. Delicious!