Description
Layered Butternut Sweet Potato Lasagna Comfort Dinner is a cozy vegetarian lasagna made with sweet roasted potatoes, caramelized butternut squash, creamy ricotta, tangy feta, mozzarella, and a silky Parmesan cream sauce. Warm herbs and toasted nuts complete this comforting family-style meal.
Ingredients
2 large sweet potatoes (about 700 g), peeled and thinly sliced
1 1/2 lb (680 g) butternut squash, peeled, seeded, and cut into small cubes
2 tbsp olive oil
1 tsp garlic powder
1/2 tsp dried thyme
1/2 tsp dried sage
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
9 lasagna noodles
2 cups (450 g) ricotta cheese
1 cup (100 g) shredded mozzarella cheese
3/4 cup (85 g) crumbled feta cheese
1 large egg
1/2 cup (50 g) grated Parmesan cheese
2 garlic cloves, minced
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
2 tbsp butter
2 tbsp all-purpose flour
2 cups (480 ml) milk
1/2 cup (50 g) grated Parmesan cheese
1/4 tsp nutmeg
1/2 tsp salt
1/4 tsp black pepper
1/2 cup (50 g) shredded mozzarella cheese
2 tbsp grated Parmesan cheese
1/3 cup (40 g) walnuts or pecans, roughly chopped
1 tbsp fresh parsley, chopped
1 tsp fresh thyme leaves
Instructions
1. Preheat your oven to 425°F (220°C). Place the sweet potato slices and butternut squash cubes in a large bowl. Add the olive oil, garlic powder, dried thyme, sage, smoked paprika, salt, and black pepper. Toss thoroughly until the vegetables are evenly coated.
2. Spread the seasoned vegetables in a single layer on a large baking sheet. Roast for 25–35 minutes, turning halfway through, until tender and lightly caramelized around the edges. Remove from the oven and reduce the oven temperature to 375°F (190°C).
3. In a large mixing bowl, combine the ricotta, feta, egg, Parmesan, minced garlic, dried oregano, salt, and black pepper. Stir until creamy and well combined. Set aside.
4. Cook the lasagna noodles according to the package directions until just al dente. Drain carefully and lay them flat on a clean surface so they do not stick together.
5. Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly.
6. Gradually whisk in the milk until smooth and free of lumps. Bring the mixture to a gentle simmer and cook for 3–5 minutes, stirring frequently, until slightly thickened.
7. Stir in the Parmesan, nutmeg, salt, and black pepper. Continue stirring until the Parmesan melts into the sauce, then remove from the heat.
8. Spread a thin layer of the creamy sauce over the bottom of a 9 × 13-inch (23 × 33 cm) baking dish. Arrange 3 lasagna noodles over the sauce.
9. Spread approximately one-third of the ricotta-feta mixture over the noodles, followed by one-third of the roasted sweet potatoes and butternut squash.
10. Add another layer of lasagna noodles, followed by another portion of the ricotta mixture, roasted vegetables, and creamy sauce. Repeat the layering once more until the ingredients are used, finishing with a final layer of noodles and a generous coating of creamy sauce.
11. Sprinkle the shredded mozzarella and grated Parmesan evenly over the top, making sure the cheese reaches close to the edges.
12. Cover the baking dish tightly with aluminum foil. Bake at 375°F (190°C) for 30 minutes.
13. Remove the foil and return the lasagna to the oven. Bake for another 15–20 minutes, until the cheese is melted, bubbling, and golden around the edges.
14. While the lasagna rests, place the chopped walnuts or pecans in a dry skillet over medium-low heat. Toast for 3–4 minutes, stirring frequently, until fragrant and lightly golden. Remove from the heat and let them cool slightly.
15. Remove the lasagna from the oven and let it rest for 10–15 minutes before slicing. This allows the creamy layers to set and makes the lasagna easier to portion.
16. Scatter the toasted walnuts or pecans over the top. Finish with fresh parsley and thyme leaves.
17. Slice the lasagna into generous portions and serve warm. Each serving combines creamy cheese, sweet roasted vegetables, tender pasta, silky Parmesan sauce, and crunchy toasted nuts.
Notes
Roast the sweet potatoes and butternut squash without overcrowding the baking sheet. Space between the vegetables helps them caramelize instead of steaming.
Cook the lasagna noodles just until al dente so they maintain their structure during baking.
Whisk the Parmesan sauce continuously while gradually adding the milk to create a smooth, lump-free sauce.
Let the baked lasagna rest for 10–15 minutes before slicing. This helps the creamy layers set and makes serving easier.
Toast the walnuts or pecans for a few minutes in a dry skillet to bring out their natural oils and deepen their flavour.
Use fresh parsley and thyme for a bright herbal finish that balances the rich cheese and creamy sauce.
You can assemble the lasagna ahead of time, cover it tightly, and refrigerate it until ready to bake. Allow a little extra baking time if baking directly from the refrigerator.
Fresh roasted butternut squash works best because it provides texture and caramelized edges. Canned pumpkin is softer and is better suited to sauces or fillings.
Goat cheese can be substituted for feta for another tangy and creamy flavour. You can also increase the ricotta for a milder filling.
No-boil lasagna noodles can be used. Follow the package instructions and make sure the noodles are well covered with sauce before baking.
Pecans can be substituted for walnuts and provide a slightly sweeter, buttery flavour that pairs especially well with the roasted vegetables.
Store leftovers covered in the refrigerator and reheat individual portions in the microwave or larger portions in the oven until heated through.
Serve with a crisp green salad, lemon vinaigrette, roasted Brussels sprouts, steamed green beans, arugula salad, crusty bread, or other seasonal vegetables.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American