Go Back
–+ servings
A delicious slice of Layered Sweet Potato Butternut Squash Carrot Lasagna, showcasing layers of orange vegetables and creamy filling, topped with nuts and herbs.

Layered Sweet Potato Butternut Squash Carrot Lasagna

A hearty and flavorful vegetarian lasagna featuring layers of sweet potato, butternut squash, and carrot.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Vegetarian
Ingredients Equipment Method Notes

Ingredients
  

For the Vegetable Layers
  • 1 large sweet potato peeled and thinly sliced
  • 1 medium butternut squash peeled, seeded, and thinly sliced
  • 2 cups carrots shredded
For the Sauce
  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 28 ounces crushed tomatoes
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
For the Ricotta Layer
  • 15 ounces ricotta cheese
  • 1 large egg
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
For the Topping
  • 1 cup shredded mozzarella cheese

Equipment

  • Baking dish
  • Large pot
  • Blender

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. In a large pot, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
  3. Stir in crushed tomatoes, basil, oregano, salt, and pepper. Bring to a simmer, then reduce heat and cook for 10 minutes.
  4. In a medium bowl, combine ricotta cheese, egg, Parmesan cheese, and parsley. Mix well.
  5. Spread a thin layer of the tomato sauce on the bottom of a 9x13 inch baking dish.
  6. Arrange a layer of sweet potato slices over the sauce. Top with half of the ricotta mixture, spread evenly. Then add a layer of butternut squash slices, followed by half of the shredded carrots.
  7. Repeat the layers: sauce, sweet potato, remaining ricotta mixture, butternut squash, and remaining carrots.
  8. Top with the remaining tomato sauce and sprinkle with mozzarella cheese.
  9. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for another 15 minutes, or until the cheese is melted and bubbly and the vegetables are tender.
  10. Let the lasagna rest for 10 minutes before slicing and serving.

Notes

You can add other vegetables like spinach or zucchini to the layers. For a vegan version, use a dairy-free ricotta alternative and vegan mozzarella.

Tried this recipe?

Let us know how it was!