Layered Sweet Potato Butternut Squash Carrot Lasagna
A delightful twist on traditional lasagna, featuring layers of sweet potatoes, butternut squash, and carrots, combined with creamy ricotta and melted mozzarella, perfect for family dinners.
Ingredients
Vegetable Layer
- 2 large sweet potatoes, peeled and thinly sliced
- 1 medium butternut squash, peeled and thinly sliced
- 3 large carrots, peeled and thinly sliced
Cheese Mixture
- 2 cups ricotta cheese
- 1 large egg
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
Sauce and Seasonings
- 2 cups marinara sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Olive oil for greasing
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a bowl, mix together the ricotta cheese, egg, oregano, basil, salt, and pepper until well combined.
Layering
- In a baking dish, spread a layer of marinara sauce on the bottom.
- Layer half of the sweet potatoes, butternut squash, and carrots over the sauce.
- Spread half of the ricotta mixture on top, followed by a layer of mozzarella cheese.
- Repeat the layers using the remaining vegetables, the leftover ricotta mixture, and top with more mozzarella.
- Spread a final layer of marinara sauce over the top and sprinkle with grated Parmesan cheese.
Baking
- Cover the baking dish with foil and bake for 40 minutes.
- After 40 minutes, remove the foil and bake for an additional 20 minutes, or until the top is golden and bubbly.
- Allow the lasagna to cool for a few minutes before serving.
Notes
For leftovers, refrigerate cooled lasagna tightly wrapped for up to 3-4 days or freeze for up to 2-3 months. Reheat in the oven for best results.