Ingredients
Scale
- 2 cups cooked lasagna noodles
- 2 large sweet potatoes, peeled and sliced
- 1 medium butternut squash, peeled and diced
- 3 carrots, grated
- 2 cups ricotta cheese
- 1 cup grated mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat and sauté garlic until fragrant.
- Add sweet potatoes and butternut squash. Cook until tender.
- Layer half of the lasagna noodles in a baking dish.
- Spread half of the ricotta cheese over the noodles, followed by the vegetable mixture and half of the mozzarella.
- Repeat the layers, finishing with mozzarella and Parmesan on top.
- Bake for 30-35 minutes until golden and bubbly.
- Let cool for 10 minutes before serving.
Notes
- For extra flavor, add spices like nutmeg or a pinch of cayenne pepper.
- Make ahead and refrigerate for up to 2 days before baking.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 16g
- Cholesterol: 30mg
Keywords: Layered Sweet Potato Butternut Squash Carrot Lasagna, comfort food, vegetarian lasagna