Layered Sweet Potato Butternut Squash Carrot Lasagna

A rich vegetable lasagna with roasted sweet vegetables, creamy ricotta filling, herbs, and melted cheese. This version is vegetarian and works well for meal prep.

Ingredients

For the roasted vegetables

• 2 medium sweet potatoes, peeled and thinly sliced
• 3 cups butternut squash, peeled and cubed small
• 3 large carrots, thinly sliced
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp dried thyme
• 1 tsp dried oregano

For the sauce

• 3 cups tomato sauce or marinara
• 3 garlic cloves, minced
• 1 small onion, finely chopped
• 1 tbsp olive oil
• ½ tsp chili flakes (optional)
• Salt and pepper to taste

Cheese filling

• 2 cups ricotta cheese
• 1 egg
• 1 cup grated parmesan
• 2 cups shredded mozzarella
• 2 tbsp chopped parsley or basil

Pasta

• 9 lasagna sheets (oven-ready preferred)

Instructions

1. Roast the vegetables

1. Heat oven to 400°F (200°C).
2. Toss sweet potatoes, butternut squash, and carrots with olive oil, salt, pepper, thyme, and oregano.
3. Spread on a baking tray.
4. Roast 25–30 minutes until tender and lightly caramelized.

2. Prepare the sauce

1. Heat olive oil in a pan.
2. Cook onion 4–5 minutes until soft.
3. Add garlic and chili flakes.
4. Stir in tomato sauce.
5. Simmer 10 minutes.

3. Make cheese mixture

Mix together:

• Ricotta
• Egg
• Parmesan
• Herbs

4. Assemble the lasagna

In a 9×13 inch baking dish:

1. Spread a thin layer of sauce.
2. Add lasagna sheets.
3. Spread ricotta mixture.
4. Add roasted vegetables.
5. Spoon sauce.
6. Sprinkle mozzarella.

Repeat layers 3 times.

Finish with:

• Sauce
• Mozzarella
• Extra parmesan

5. Bake

1. Cover with foil.
2. Bake at 375°F (190°C) for 30 minutes.
3. Remove foil and bake another 15–20 minutes until golden.
4. Rest 10 minutes before slicing.

Optional Add-Ins

• Spinach or kale
• Mushrooms
• Zucchini ribbons
• Crushed walnuts or pecans
• Fresh sage
• White béchamel sauce

Storage

• Fridge: 4 days
• Freezer: up to 3 months
• Reheats well in oven or microwave