Description
A comforting and colorful vegetarian lasagna layered with thinly sliced sweet potatoes, butternut squash, and carrots, combined with creamy ricotta, rich marinara sauce, and melted cheeses for a hearty and satisfying meal.
Ingredients
- 12 lasagna noodles
- 2 medium sweet potatoes (about 500 g), peeled and thinly sliced
- 3 cups butternut squash (about 450 g), peeled and thinly sliced
- 2 medium carrots (about 150 g), thinly sliced
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 3 cups marinara sauce
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1/4 cup fresh basil, chopped (optional)
Instructions
- Preheat the oven to 375°F (190°C). Cook the lasagna noodles according to package instructions, then drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Add sliced sweet potatoes, butternut squash, and carrots. Season with salt, pepper, Italian seasoning, and nutmeg. Cook for 5–7 minutes to slightly soften the vegetables.
- Spread a thin layer of marinara sauce in the bottom of a baking dish.
- Add a layer of lasagna noodles, spread ricotta cheese, layer vegetables, spoon over marinara sauce, and sprinkle mozzarella cheese.
- Repeat layering until all ingredients are used, finishing with marinara sauce, remaining mozzarella, and Parmesan cheese on top.
- Cover with foil and bake for 30 minutes. Remove foil and bake an additional 15–20 minutes until cheese is golden and bubbly.
- Let the lasagna rest for 10–15 minutes before slicing and serving.
Notes
- For extra greens, add sautéed spinach or kale between layers.
- Mix cooked lentils into the marinara sauce for added protein.
- Blend ricotta with one egg for a creamier texture.
- Use plant-based cheese alternatives for a dairy-free version.
- Lightly sauté vegetables beforehand to prevent excess moisture.
- Allow lasagna to rest before slicing to help layers set properly.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 9 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 45 mg
