Name: Sweet Potato Butternut Squash Carrot Lasagna
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Cuisine: Mediterranean
Ingredients: 2 medium sweet potatoes, peeled and thinly sliced (500 g); 3 cups butternut squash, peeled and cubed (450 g); 3 medium carrots, peeled and sliced (300 g); 2 tbsp olive oil (30 ml); 1 tsp garlic powder (3 g); 1 tsp dried thyme (1 g); 1/2 tsp smoked paprika (1 g); 1/2 tsp kosher salt (3 g); 1/4 tsp black pepper (0.5 g); 2 cups ricotta cheese (500 g); 1 cup shredded mozzarella cheese (100 g); 1/2 cup grated Parmesan cheese (50 g); 1 large egg (50 g); 2 cups fresh spinach, chopped (60 g); 2 cloves garlic, minced (6 g); 1 tsp dried oregano (1 g); 1/2 tsp kosher salt (3 g); 1/4 tsp black pepper (0.5 g); 2 cups tomato passata (500 ml); 1 tbsp olive oil (15 ml); 2 cloves garlic, minced (6 g); 1 tsp dried basil (1 g); 1/2 tsp dried oregano (0.5 g); 1/2 tsp kosher salt (3 g); 1/4 tsp black pepper (0.5 g); 1 cup shredded mozzarella cheese (100 g); 1/4 cup grated Parmesan cheese (25 g); 1 tbsp fresh parsley, chopped (4 g)

Jump to Recipe·Print Recipe

Sweet Potato Butternut Squash Carrot Lasagna is a comforting, oven-baked dish layered with tender roasted vegetables, creamy ricotta and spinach filling, and a rich tomato sauce. Instead of traditional pasta sheets, thinly sliced sweet potatoes create hearty layers, while roasted butternut squash and carrots add natural sweetness and a delicious depth of flavour. Finished with melted mozzarella and golden Parmesan, this vegetable lasagna is both satisfying and full of colour.

This cosy recipe is perfect for autumn dinners, family meals, or anyone looking for a delicious way to enjoy more vegetables. The combination of creamy cheese, fragrant herbs, and roasted vegetables makes every slice feel hearty and comforting. It also works beautifully as a make-ahead meal, making it a practical choice for busy weeknights or relaxed weekend cooking.

Ingredients

For the Roasted Vegetables:

2 medium sweet potatoes, peeled and thinly sliced (500 g)
3 cups butternut squash, peeled and cubed (450 g)
3 medium carrots, peeled and sliced (300 g)
2 tbsp olive oil (30 ml)
1 tsp garlic powder (3 g)
1 tsp dried thyme (1 g)
½ tsp smoked paprika (1 g)
½ tsp kosher salt (3 g)
¼ tsp black pepper (0.5 g)

For the Ricotta Cheese Filling:

2 cups ricotta cheese (500 g)
1 cup shredded mozzarella cheese (100 g)
½ cup grated Parmesan cheese (50 g)
1 large egg (50 g)
2 cups fresh spinach, chopped (60 g)
2 cloves garlic, minced (6 g)
1 tsp dried oregano (1 g)
½ tsp kosher salt (3 g)
¼ tsp black pepper (0.5 g)

For the Tomato Sauce:

2 cups tomato passata (500 ml)
1 tbsp olive oil (15 ml)
2 cloves garlic, minced (6 g)
1 tsp dried basil (1 g)
½ tsp dried oregano (0.5 g)
½ tsp kosher salt (3 g)
¼ tsp black pepper (0.5 g)

For the Topping:

1 cup shredded mozzarella cheese (100 g)
¼ cup grated Parmesan cheese (25 g)
1 tbsp fresh parsley, chopped (4 g)

How to Make It

1. Prepare the Oven and Baking Dish

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper and lightly grease a medium baking dish. Preparing the dish before assembling the layers makes the process easier and helps prevent sticking.

2. Season and Roast the Vegetables

Place the butternut squash and carrots on the prepared baking sheet. Drizzle with olive oil and season with garlic powder, dried thyme, smoked paprika, salt, and black pepper. Toss until the vegetables are evenly coated. Roast for 25–30 minutes, or until tender and lightly caramelised. Add the thinly sliced sweet potatoes to the baking sheet for the final 15–20 minutes, allowing them to soften slightly without becoming too fragile to layer.

3. Prepare the Tomato Sauce

While the vegetables roast, heat the olive oil in a saucepan over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Stir in the tomato passata, dried basil, oregano, salt, and black pepper. Reduce the heat and simmer for 10–12 minutes, stirring occasionally, until the sauce has thickened slightly and the flavours have blended.

4. Make the Ricotta and Spinach Filling

In a large bowl, combine the ricotta, shredded mozzarella, grated Parmesan, egg, chopped spinach, minced garlic, dried oregano, salt, and black pepper. Mix until everything is evenly incorporated. The filling should be creamy and thick enough to spread between the vegetable layers.

5. Start Layering the Lasagna

Spread a thin layer of tomato sauce over the bottom of the prepared baking dish. Arrange a layer of sweet potato slices over the sauce, overlapping them slightly if necessary. Add some of the roasted butternut squash and carrots, then spread a portion of the ricotta mixture over the vegetables. Spoon a little more tomato sauce on top to keep the layers moist.

6. Repeat the Layers

Continue layering the sweet potatoes, roasted vegetables, ricotta filling, and tomato sauce until all the ingredients have been used. Distribute the ingredients as evenly as possible so each serving contains a good balance of vegetables, cheese, and sauce. Finish with a layer of tomato sauce.

7. Add the Cheese Topping

Sprinkle the shredded mozzarella and grated Parmesan evenly over the top. The mozzarella will melt into a creamy layer, while the Parmesan adds a savoury flavour and helps create a golden finish.

8. Bake Until Golden and Tender

Cover the baking dish loosely with foil and bake for 25 minutes. Remove the foil and continue baking for another 15–20 minutes, until the cheese is golden and bubbling and the vegetables are completely tender. If the top is browning too quickly, check the lasagna towards the end of the baking time.

9. Rest and Serve

Remove the lasagna from the oven and let it rest for 10–15 minutes before slicing. This resting time helps the layers settle, making it easier to serve neat portions. Sprinkle with fresh parsley and serve warm.

Why This Recipe Works

This lasagna combines three naturally sweet vegetables that become especially flavourful when roasted. Sweet potatoes provide sturdy layers, butternut squash adds a soft, creamy texture, and carrots bring extra sweetness. Roasting the vegetables before assembling the lasagna helps develop their flavour and removes some excess moisture, preventing the finished dish from becoming too watery.

The ricotta, spinach, mozzarella, and Parmesan filling balances the sweetness of the vegetables with a creamy, savoury layer. Meanwhile, the tomato sauce adds acidity and richness, helping tie everything together. Baking the assembled dish allows the flavours to blend while the cheese topping turns golden and bubbly, creating a comforting meal with plenty of texture.

Tips for the Best Sweet Potato Butternut Squash Carrot Lasagna

Slice the sweet potatoes evenly: Aim for thin, uniform slices so they soften at the same rate and are easy to layer.
Don’t skip roasting: Roasting the squash and carrots develops their natural sweetness and helps prevent excess moisture in the lasagna.
Avoid overcooking the sweet potatoes beforehand: They should be slightly softened but still firm enough to handle and arrange in layers.
Drain watery ricotta if necessary: If the ricotta contains excess liquid, drain it before mixing the filling to help the lasagna hold together.
Spread the filling evenly: Distribute the ricotta mixture across each layer so every slice has a creamy, balanced texture.
Keep the tomato sauce slightly thick: A sauce that’s too watery can make the layers slippery and the lasagna difficult to slice.
Cover before uncovering: Baking under foil first helps the vegetables become tender, while the uncovered finish creates a golden cheese topping.
Let it rest before slicing: Resting for 10–15 minutes helps the lasagna hold its shape when served.
Use fresh parsley at the end: It adds a fresh, herbal finish that complements the roasted vegetables and cheese.

Serving Suggestions

Serve this vegetable lasagna with a crisp green salad dressed with olive oil and lemon juice. The fresh, tangy dressing balances the creamy cheese and naturally sweet roasted vegetables. A side of steamed green beans or roasted broccoli also works well if you want to add more vegetables to the meal.

For a cosy dinner, pair it with warm garlic bread or crusty bread for enjoying the tomato sauce. This lasagna is substantial enough to serve as a main course, and it can be prepared ahead for family dinners, casual entertaining, or a comforting Sunday meal. Allow the dish to rest before bringing it to the table so each portion can be served neatly.

Sweet Potato Butternut Squash Carrot Lasagna

Frequently Asked Questions

Can I make this lasagna ahead of time?

Yes. You can roast the vegetables, prepare the sauce, and mix the ricotta filling ahead of time. Store each component separately in the refrigerator, then assemble and bake when ready. You can also assemble the entire lasagna in advance and refrigerate it before baking. If baking directly from the refrigerator, allow extra time for it to heat through.

Can I use frozen butternut squash?

Yes. Frozen butternut squash can work well, but thaw and drain it first if it releases excess water. Pat it dry before roasting to encourage better caramelisation and prevent the lasagna from becoming watery.

Do I need to peel the sweet potatoes?

Peeling is recommended for this recipe because it creates smoother, more tender layers. If you prefer to leave the skins on, scrub the sweet potatoes thoroughly and make sure the slices are thin enough to become tender during baking.

How do I prevent vegetable lasagna from becoming watery?

Roast the vegetables before assembling, use a reasonably thick tomato sauce, and drain the ricotta if needed. Avoid adding excess liquid between layers, and let the lasagna rest before slicing so the sauce and filling can settle.

Can I substitute another cheese for ricotta?

Cottage cheese blended until smooth can be used as an alternative. The texture and flavour will differ slightly, and you may need to drain it well if it contains a lot of moisture. Mascarpone can also add creaminess, although it is richer and less tangy than ricotta.

Can I add other vegetables?

Yes. Thinly sliced courgette, roasted aubergine, or sautéed mushrooms can work well. Cook vegetables with high moisture content beforehand and drain any excess liquid to help the lasagna hold together.

How should I store leftovers?

Allow the lasagna to cool, then transfer leftovers to an airtight container and refrigerate for up to 3–4 days. Reheat individual portions in the microwave or warm them in a covered oven-safe dish until heated through.

Can I freeze this lasagna?

Yes. Let it cool completely before wrapping portions or the whole dish securely and freezing. For best quality, use within 2–3 months. Thaw overnight in the refrigerator before reheating, and ensure it is heated thoroughly before serving.

Nutrition & Timing

Details	Amount
Servings	6
Prep Time	Approximately 25 minutes
Vegetable Roasting Time	25–30 minutes
Tomato Sauce Time	10–12 minutes
Baking Time	40–45 minutes
Resting Time	10–15 minutes
Total Time	Approximately 1 hour 40 minutes
Calories	420
Protein	23 g
Carbohydrates	38 g
Fat	20 g
Fiber	7 g
Sugar	12 g
Sodium	720 mg

Nutritional values are approximate and may vary depending on the brands and specific ingredients used. Total preparation time may vary depending on how efficiently the vegetables, sauce, and filling are prepared.

Final Thoughts

Sweet Potato Butternut Squash Carrot Lasagna is a comforting alternative to traditional pasta lasagna, with layers of roasted vegetables, creamy ricotta and spinach filling, and rich tomato sauce. The naturally sweet vegetables pair beautifully with the savoury cheeses and herbs, while the golden mozzarella topping makes the dish especially inviting.

Whether you’re preparing a family dinner or looking for a satisfying meat-free main course, this recipe is a wonderful way to bring seasonal vegetables to the table. Serve it warm with a fresh salad, allow each slice time to set, and enjoy the comforting flavours in every layer.