Layered Sweet Potato Butternut Squash Carrot Lasagna Recipe

When the weather cools down, nothing feels more comforting than a warm, hearty dish that fills your home with inviting aromas. This layered sweet potato butternut squash carrot lasagna recipe is just that — a vibrant, wholesome twist on traditional lasagna that highlights the natural sweetness and earthiness of fall vegetables.

this Recipe

You’ll love how the layers of tender roasted sweet potatoes, butternut squash, and carrots blend seamlessly with creamy ricotta and melted mozzarella, creating a satisfying, colorful meal. This sweet potato lasagna is not only delicious but also offers a nutritious alternative that’s sure to impress family and friends.

Why You’ll Love This Recipe

• Uses seasonal vegetables for a fresh and flavorful meal.
• Vegetarian-friendly and packed with wholesome ingredients.
• Layered textures and balanced flavors make it comforting and unique.
• Can be prepared ahead and baked when ready, perfect for busy days.
• Great for feeding a crowd, serving 6 generous portions.

Ingredients

Gather these simple ingredients to create your layered sweet potato lasagna with butternut squash and carrots. Most are easy to find at your local grocery store or farmers market.

• 2 medium sweet potatoes, peeled and thinly sliced (about 4 cups)
• 1 small butternut squash, peeled, seeded, and thinly sliced (about 4 cups)
• 3 large carrots, peeled and thinly sliced (about 2 cups)
• 1 tablespoon olive oil
• 1 teaspoon salt, divided
• ½ teaspoon black pepper, divided
• 15 ounces ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese, plus extra for topping
• 1 large egg
• 2 cloves garlic, minced
• 1 teaspoon dried sage or 1 tablespoon fresh chopped sage
• 1 teaspoon dried thyme
• 1 cup marinara sauce (optional, for added moisture and flavor)

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 10 minutes
• Servings: 6
• Calories: Approximately 320 per serving

How to Make Layered Sweet Potato Butternut Squash Carrot Lasagna Recipe – Erin Recipes

1. Preheat your oven to 375°F. Toss the sliced sweet potatoes, butternut squash, and carrots with olive oil, half the salt, and half the pepper. Spread on a baking sheet and roast for 20 minutes until slightly tender but not fully cooked.
2. While the vegetables roast, mix ricotta cheese, egg, garlic, dried sage, thyme, remaining salt, and pepper in a bowl until well combined.
3. Lightly grease a 9×13-inch baking dish. Spread a thin layer of marinara sauce on the bottom if using.
4. Layer half of the roasted sweet potatoes, followed by half of the butternut squash, and half of the carrots. Dollop and spread half of the ricotta mixture over the vegetables. Sprinkle with a third of the mozzarella and Parmesan cheeses.
5. Repeat the layering with the remaining vegetables, ricotta mixture, and cheeses. Finish with a final sprinkle of Parmesan on top.
6. Cover the dish tightly with foil and bake for 25 minutes. Remove foil and bake uncovered for an additional 15-20 minutes, or until the cheese is bubbling and golden brown.
7. Let the lasagna rest for 10 minutes before slicing to allow it to set and make serving easier.

Tips for the Best Results

• Slice vegetables evenly to ensure uniform cooking and layering.
• Roast the vegetables just until tender, as they will cook more during baking.
• If you prefer a saucier lasagna, add extra marinara between layers.
• Use fresh herbs if possible for brighter flavors.
• Allow the lasagna to rest before serving so the layers hold together nicely.

Storage and Reheating

Store any leftover sweet potato lasagna covered in the refrigerator for up to 4 days. For longer storage, wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

To reheat, cover with foil and warm in a 350°F oven for about 20-25 minutes until heated through. You can also microwave individual portions, but the oven method helps maintain the texture best.

Frequently Asked Questions

Can I make this lasagna vegan?

Yes! Substitute the ricotta with a plant-based ricotta or tofu mixture, and use vegan mozzarella and Parmesan alternatives. Skip the egg or replace it with a flax egg for binding.

Can I prepare this dish ahead of time?

Absolutely. Assemble the lasagna completely, cover, and refrigerate for up to 24 hours before baking. This makes it a convenient option for busy schedules or entertaining.

What can I use instead of butternut squash?

Other winter squash varieties like acorn or kabocha squash will work well. You can also try zucchini or eggplant for a different texture and flavor.

Is this recipe gluten-free?

Yes, this naturally gluten-free recipe does not use noodles or flour-based ingredients, making it suitable for gluten-sensitive diets.