Ingredients

• 1/4 cup olive oil, plus more for baking dish
• 1 yellow onion, diced
• 1 cup diced parsnips
• 1 cup diced celery root
• 1 cup diced rutabaga or turnips
• 1 sprig rosemary, leaves minced
• 2 garlic cloves, peeled and minced
• 1 tsp. iodized sea salt
• 1/2 tsp. black pepper
• 1/2 cup water
• 1/2 cup coconut milk
• 2 cups goat’s or sheep’s milk ricotta or 3 cups coconut yogurt
• 1/2 tsp. dried oregano
• 1 lemon, zested and juiced
• 1 cup loosely packed basil, julienned
• 2 omega-3 or pastured eggs or VeganEggs
• 1 large sweet potato, thinly sliced (as lasagna noodles; using a mandoline helps)
• 1/2 cup grated Parmigiano-Reggiano

Directions

1. Preheat the oven to 375°. Spray a 9 × 13-inch baking dish with oil, and set aside.

2. First, make your sauce: Heat olive oil in a large saucepan over medium-high heat. Add the onion, and cook 2 to 3 minutes, until translucent. Add the parsnips, celery root and rutabaga or turnips, as well as rosemary and garlic, and cook for 15 to 20 minutes, stirring frequently, until vegetables are tender. Add the salt and pepper and blend using an immersion blender (or transfer to a blender), and process until smooth. Sauce should be consistency of thick tomato sauce. If too thick, add water, a little at a time. Whisk in coconut milk and set aside.

3. In a large bowl, combine the ricotta or coconut yogurt, oregano, lemon zest and juice, basil and the eggs. Set aside.

4. Spoon half a cup of the root veggie sauce into the base of your baking dish, and layer on one layer of the thin sliced sweet potato “noodles.” Top with half a cup of the ricotta mixture, then repeat until pan is full. (It will take three or four layers.) Sprinkle the top of the lasagna with the Parmigiano-Reggiano, and cover the pan with foil.

5. Bake for 35 to 40 minutes, then remove foil and bake for an additional 15 minutes, until cheese is golden brown. Remove from heat and let rest 10 minutes before serving.

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