I used the slicing disk on the Spiralizer for this dish. The trick is to cut half way through the side of the the vegetable being spiralized. That way, the slices will come out separate instead of being connected. I was also able to find some really nice, fat carrots at a local indoor farmer’s market last Saturday. They work much better than packaged carrots from the grocery store.
1 large sweet potato
2 large carrots
2 large parsnips, fat ends
1 large onion
12 oz. package of mushrooms (white or baby bella)
small container of ricotta cheese
package of shredded mozzarella
tomato sauce, homemade or jarred
olive oil, salt, pepper, basil, oregano, garlic powder
1. Peel the sweet potato, carrots, and parsnips. Cut halfway through the sides of each piece being spiralized. Use the slicing blade. Put all slices in a large bowl.
2. Peel and cut a large onion in half. Cut into thin half moon slices. Add to the bowl.
3. Add a couple of tablespoons of olive oil to the vegetables and toss to coat. Add about a teaspoon of kosher salt, about a half teaspoon of freshly ground pepper, a few shakes of garlic powder, dry basil and dry oregano. Toss everything well.
4. Spread the vegetables on a sheet pan and roast for about 25 minutes, moving them around mid way through. Remove and let cool a bit.
5. Slice the mushrooms and sauté them in a little olive oil. Season lightly with salt and pepper. Set aside.
6. Mix the ricotta cheese with the egg. Tiny bit of salt. Set aside.
7. Time to start layering. Spread a layer of tomato sauce on the bottom of the pan. Then a layer of vegetables. Then ricotta cheese, tomato sauce, shredded mozzarella. Next, a layer of sautéed mushrooms, followed by the cheeses, tomato sauce and another layer of vegetables. End with cheeses and tomato sauce. A sprinkle of Parmesan on top is a nice touch.
8. Bake at 350 degrees for about 45 minutes. Let rest for about 15 minutes before cutting into squares.