Ingredients
Scale
- 2 large sweet potatoes
- 1 medium butternut squash
- 3 medium carrots
- 1 cup ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
Instructions
- Preheat the oven to 375°F (190°C).
- Peel and slice the sweet potatoes, butternut squash, and carrots into thin rounds.
- In a baking dish, layer the vegetables, starting with sweet potatoes, followed by butternut squash and carrots.
- Mix the ricotta cheese with salt, pepper, oregano, and garlic powder.
- Spread the ricotta mixture over the layered vegetables.
- Sprinkle mozzarella and parmesan cheese on top of each layer.
- Drizzle olive oil over the top layer.
- Cover the baking dish with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15-20 minutes until the cheese is golden and bubbly.
- Let it cool for a few minutes before serving.
Notes
- For a richer flavor, add fresh herbs like basil or thyme.
- This dish can be made a day in advance and stored in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 piece
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 40mg
Keywords: Layered Sweet Potato Butternut Squash Carrot Lasagna