Go Back
–+ servings
Layered Sweet Potato Butternut Squash Carrot Lasagna

Layered Sweet Potato Butternut Squash Carrot Lasagna Magic

Try this Layered Sweet Potato Butternut Squash Carrot Lasagna, a comforting vegetarian dish that brings rich flavors and creamy layers to your table.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Resting Time 20 minutes
Total Time 1 hour 50 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Vegetables
  • 2 cups Sweet Potato Can substitute with butternut squash or parsnips for flavor variation.
  • 2 cups Butternut Squash Use more sweet potato if unavailable.
  • 1 cup Carrots Adds vibrant color to the layers.
  • 2 tablespoons Olive Oil Try using flavored oils for an extra kick.
  • 1 teaspoon Dried Thyme Can substitute with Italian seasoning.
  • to taste Salt & Black Pepper Adjust to taste according to personal preference.
For the Cheese Filling
  • 15 ounces Part-Skim Ricotta Cheese Can substitute with full-fat ricotta for a richer texture.
  • 1 cup Grated Parmesan Cheese Use aged cheese for a stronger taste, if desired.
  • 1 Egg Consider using a flax egg for a vegan alternative.
  • 1 tablespoon Fresh Parsley Fresh herbs contribute vibrant flavor.
  • 1 tablespoon Sage Dried variants work well in a pinch.
For the Béchamel Sauce
  • 1/4 cup All-Purpose Flour Substitute with gluten-free flour for a gluten-free option.
  • 2 cups Whole Milk Can substitute with almond milk for a dairy-free version.
  • 1 cup Vegetable Broth Chicken broth can be used for non-vegetarian versions.
For the Final Touch
  • 2 cups Mozzarella Cheese Mix it with other cheeses for added flavor complexity.

Equipment

  • Oven
  • Baking sheets
  • mixing bowl
  • Saucepan
  • whisk
  • aluminum foil

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Gather your baking sheets and line them with parchment paper for easy cleanup.
  2. Arrange sliced sweet potato, butternut squash, and carrots on the prepared baking sheets in a single layer. Drizzle with olive oil, and sprinkle dried thyme, salt, and black pepper. Roast for 20-25 minutes, until tender and lightly caramelized.
  3. In a medium mixing bowl, combine part-skim ricotta cheese, grated Parmesan, egg, chopped fresh parsley, sage, salt, pepper, and nutmeg. Mix until smooth and creamy.
  4. In a saucepan, melt butter and whisk in all-purpose flour to create a roux. Gradually add warmed milk and vegetable broth, whisking continuously until thickened—about 5-7 minutes.
  5. Begin layering your lasagna in a baking dish, starting with noodles, followed by ricotta filling, roasted vegetables, and drizzle with béchamel. Repeat layers and finish with mozzarella cheese.
  6. Cover the baking dish with foil and bake at 375°F (190°C) for 30 minutes. Remove foil and bake for an additional 20-25 minutes until the top is golden.
  7. Allow the lasagna to rest for 15-20 minutes before slicing to help layers set.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 15gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 600mgPotassium: 800mgFiber: 6gSugar: 5gVitamin A: 15000IUVitamin C: 15mgCalcium: 250mgIron: 2mg

Notes

This lasagna can be prepared up to 24 hours in advance and stored in the refrigerator until ready to bake.

Tried this recipe?

Let us know how it was!