Harvested vegetables are the main feature of this skillet lasagne recipe. The flavour and texture of roasted butternut squash and parsnips are highlighted by al dente lasagne sheets and baked to perfection along with ricotta and Parmigiano-Reggiano cheese. Topped off with roasted garlic pasta sauce, this skillet lasagne may seem like it can only be enjoyed during the harvest season, but in reality, comfort food tastes great year round! Who said you needed a baking sheet to create a great vegetable lasagne?
In a deep 12-inch skillet, heat oil in oven for 5 minutes. Add squash, parsnips, and salt, and toss to coat; return to oven. Roast about 25 minutes or until tender, stirring once halfway through.
Meanwhile, in a large pot, bring 4 to 6 quarts of water to a rolling boil; add salt to taste and the Barilla Lasagne pasta sheets; stir gently. Cook according to package directions; remove from heat and drain well, reserving 1 cup pasta water.
Remove vegetable skillet from the oven. Stir in the lasagne sheets and garlic tomato sauce. Stir in just enough of the reserved water to moisten. Top with dollops of ricotta cheese, and sprinkle with mozzarella and ¼ cup Parmigiano-Reggiano. Place in the oven for 10 minutes to heat through.
To serve, sprinkle with additional Parmigiano-Reggiano cheese.
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