Description
A wholesome and colorful vegetable lasagna layered with sweet potatoes, butternut squash, carrots, creamy cheese, and savory sauce. This hearty dish is rich in flavor and perfect for a comforting vegetarian meal.
Ingredients
- 9 lasagna noodles
- 1 large sweet potato, thinly sliced
- 2 cups butternut squash, peeled and thinly sliced
- 2 carrots, thinly sliced
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 2 cups ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried Italian seasoning
Instructions
- Preheat oven to 375°F (190°C).
- Cook lasagna noodles according to package instructions and set aside.
- In a bowl, toss sweet potato, butternut squash, and carrots with olive oil, garlic, salt, pepper, and Italian seasoning.
- Lightly roast the vegetables on a baking sheet for 10–15 minutes until slightly tender.
- Spread a layer of marinara sauce in a baking dish.
- Add a layer of noodles, followed by ricotta, roasted vegetables, mozzarella, and more sauce.
- Repeat layers, finishing with sauce and remaining mozzarella and Parmesan on top.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake an additional 10–15 minutes until bubbly and golden.
- Let rest for 10 minutes before slicing and serving.
Notes
- Slice vegetables thinly for even cooking.
- Pre-roasting enhances flavor and reduces moisture.
- Can be made ahead and refrigerated before baking.
- Add spinach or kale for extra greens.
- Store leftovers in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian