Vegetarian Recipes: Vegetable Lasagna

Vegetable Lasagna

1 1/2 lb. butternut squash, thinly sliced
1 1/2 lb. carrots, thinly sliced
1 lb. parsnips, thinly sliced
1 lb. potatoes, thinly sliced
1 lb. rutabagas (may substitute turnips), thinly sliced
1 cups shallots, sliced
1/2 cup fresh garlic, peeled & sliced
3 Tbs fresh thyme, chopped
2 Tbs butter, cut into small pieces
Salt & freshly ground black pepper to taste

Preheat oven to 325*F. Place a double layer of butternut squash in the bottom of a 12" baking pan that's been greased with butter & sprinkled with salt & pepper. Season squash with salt & pepper & top with 2 Tbsp. shallots, garlic & thyme. Layer remaining vegetables individually, seasoning each layer with shallots, garlic, thyme, salt & pepper. Dot top with butter, sprinkle with salt & pepper. Bake 1 1/2 to 2 hours, or until vegetables can be pierced easily with a knife. Remove from oven & let rest at least 15 minutes before serving.

Mushroom Broth (optional)

3 lb. white button mushrooms, sliced thinly & sautéed in 1 Tbs unsalted butter & 3 oz. honey until lightly colored
3 oz. soy sauce
4 oz. sherry vinegar
5 cups water
3 Tbs cold unsalted butter

In a medium pot, combine all ingredients & bring to a boil, stirring constantly. Lower heat & simmer for 30 minutes. Strain broth through a fine-mesh strainer into a bowl. Melt 3 Tbsp. butter in a saucepan & whisk into broth. Salt & pepper to taste, whisk again & pour over lasagna.

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