Description
Sweet Potato Butternut Squash Carrot Lasagna is a comforting vegetable lasagna layered with tender roasted sweet potatoes, caramelized butternut squash, carrots, creamy ricotta and spinach filling, and rich tomato sauce. Finished with melted mozzarella and golden Parmesan, this hearty meat-free dish is perfect for autumn dinners, family meals, and make-ahead 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)
1/2 tsp smoked paprika (1 g)
1/2 tsp kosher salt (3 g)
1/4 tsp black pepper (0.5 g)
For the Ricotta Cheese Filling:
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)
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)
1/2 tsp dried oregano (0.5 g)
1/2 tsp kosher salt (3 g)
1/4 tsp black pepper (0.5 g)
For the Topping:
1 cup shredded mozzarella cheese (100 g)
1/4 cup grated Parmesan cheese (25 g)
1 tbsp fresh parsley, chopped (4 g)
Instructions
1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper and lightly grease a medium baking dish.
2. Place the cubed butternut squash and sliced 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 evenly coated.
3. Roast the squash and carrots for 25–30 minutes, or until tender and lightly caramelized. Add the thinly sliced sweet potatoes for the final 15–20 minutes, allowing them to soften slightly while remaining firm enough to layer.
4. Meanwhile, heat 1 tablespoon olive oil in a saucepan over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant.
5. Stir in the tomato passata, dried basil, dried oregano, salt, and black pepper. Reduce the heat and simmer for 10–12 minutes, stirring occasionally, until the sauce thickens slightly.
6. In a large bowl, combine the ricotta, 1 cup shredded mozzarella, 1/2 cup grated Parmesan, egg, chopped spinach, minced garlic, dried oregano, salt, and black pepper. Mix until evenly combined.
7. 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 slightly if necessary.
8. Add some roasted butternut squash and carrots, then spread a portion of the ricotta and spinach mixture over the vegetables. Spoon a little more tomato sauce over the filling.
9. Continue layering the sweet potatoes, roasted vegetables, ricotta filling, and tomato sauce until all the ingredients have been used. Distribute the ingredients evenly so each serving has a good balance of vegetables, cheese, and sauce.
10. Finish with a layer of tomato sauce. Sprinkle the remaining 1 cup shredded mozzarella and 1/4 cup grated Parmesan evenly over the top.
11. Cover the baking dish loosely with foil and bake for 25 minutes. Remove the foil and bake for another 15–20 minutes, until the cheese is golden and bubbling and the vegetables are completely tender.
12. Remove the lasagna from the oven and let it rest for 10–15 minutes before slicing. Sprinkle with fresh parsley and serve warm.
Notes
Slice the sweet potatoes evenly so they soften at the same rate and are easy to layer. Roast the vegetables before assembling the lasagna to develop their natural sweetness and reduce excess moisture. Keep the sweet potato slices slightly firm after roasting so they remain easy to handle. Drain the ricotta if it contains excess liquid to help the lasagna hold together. Spread the ricotta filling evenly between the vegetable layers for a creamy, balanced texture. Use a reasonably thick tomato sauce to prevent the lasagna from becoming watery. Cover the lasagna with foil during the first part of baking, then uncover it to create a golden, bubbly cheese topping. Allow the lasagna to rest for 10–15 minutes before slicing so the layers settle. Serve with a crisp green salad dressed with olive oil and lemon juice, steamed green beans, roasted broccoli, garlic bread, or crusty bread. To prepare ahead, roast the vegetables, make the sauce, and mix the filling separately. Refrigerate the components and assemble when ready to bake. Frozen butternut squash can be used. Thaw and drain it, then pat it dry before roasting. Cottage cheese blended until smooth can replace ricotta. Drain it if necessary to remove excess moisture. Thinly sliced courgette, roasted aubergine, or sautéed mushrooms can be added. Cook high-moisture vegetables beforehand. Refrigerate cooled leftovers in an airtight container for 3–4 days. Freeze the cooled lasagna in securely wrapped portions for up to 2–3 months. Thaw overnight in the refrigerator before reheating and heat thoroughly before serving. Nutritional values are approximate and may vary depending on the brands and specific ingredients used.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean