Sweet Potato, Butternut Squash & Carrot Lasagna

This Sweet Potato, Butternut Squash & Carrot Lasagna is a delicious vegetarian comfort food made with layers of tender vegetables, creamy ricotta cheese, homemade tomato sauce, and melted mozzarella. It’s hearty, flavorful, and perfect for a family dinner or a meatless meal.

Prep Time: 25 minutes Cook Time: 50–60 minutes Total Time: 1 hour 25 minutes Servings: 6–8 Category: Main Course – Vegetarian Recipes

Ingredients

For the Vegetable Layers

• 2 medium sweet potatoes, peeled and thinly sliced
• 2 cups butternut squash, peeled and thinly sliced
• 2 large carrots, peeled and sliced lengthwise
• 1 tablespoon olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon Italian seasoning

For the Tomato Sauce

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 2 cups tomato passata or crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Ricotta Cheese Filling

• 1½ cups ricotta cheese
• 1 large egg
• ½ cup grated Parmesan cheese
• 1 tablespoon chopped fresh parsley
• ¼ teaspoon garlic powder

For the Topping

• 2 cups shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• 1 tablespoon chopped fresh parsley or basil

Step-by-Step Instructions

Step 1: Preheat the Oven

1. Preheat your oven to 400°F (200°C).
2. Lightly grease a 9 × 13-inch baking dish with olive oil.
3. Set the dish aside while preparing the ingredients.

Step 2: Prepare the Vegetables

1. Peel the sweet potatoes, butternut squash, and carrots.
2. Slice the sweet potatoes and squash into thin slices, approximately ⅛–¼ inch thick.
3. Cut the carrots lengthwise into thin strips.
4. Place all the vegetables in a large bowl.
5. Add olive oil, salt, black pepper, and Italian seasoning.
6. Toss well until the vegetables are evenly coated.

Step 3: Make the Tomato Sauce

1. Heat 2 tablespoons of olive oil in a saucepan over medium heat.
2. Add the chopped onion and cook for 4–5 minutes until softened.
3. Add the minced garlic and cook for 30 seconds.
4. Stir in the tomato paste and cook for another minute.
5. Pour in the crushed tomatoes or tomato passata.
6. Add oregano, basil, salt, and black pepper.
7. Stir everything together and simmer for 10–12 minutes until the sauce thickens slightly.
8. Remove from the heat and set aside.

Step 4: Prepare the Ricotta Filling

1. Place the ricotta cheese in a medium mixing bowl.
2. Add the egg and grated Parmesan cheese.
3. Sprinkle in the garlic powder and chopped parsley.
4. Mix until all the ingredients are well combined.
5. Set the mixture aside.

Step 5: Assemble the First Layer

1. Spread a thin layer of tomato sauce over the bottom of the prepared baking dish.
2. Arrange a single layer of sweet potato slices over the sauce.
3. Spread some of the ricotta mixture evenly over the vegetables.
4. Spoon a little more tomato sauce over the ricotta.
5. Sprinkle with a small amount of mozzarella cheese.

Step 6: Add the Butternut Squash and Carrot Layers

1. Arrange a layer of butternut squash slices over the first layer.
2. Spread another portion of the ricotta filling over the squash.
3. Add tomato sauce and a little mozzarella.
4. Arrange the carrot strips evenly over the next layer.
5. Add more ricotta filling and tomato sauce.
6. Continue layering the vegetables, cheese filling, and sauce until all the ingredients are used.

Step 7: Add the Cheese Topping

1. Spread the remaining tomato sauce over the top layer.
2. Sprinkle the remaining shredded mozzarella evenly over the surface.
3. Add the remaining Parmesan cheese.
4. Make sure the vegetables are covered with sauce and cheese to help prevent the top from drying out.

Step 8: Bake the Lasagna

1. Cover the baking dish tightly with aluminum foil.
2. Bake for 35–40 minutes.
3. Carefully remove the foil.
4. Bake uncovered for another 15–20 minutes until the cheese is golden and bubbling.
5. Insert a knife into the center to check whether the vegetables are tender.
6. If the vegetables are still firm, cover the dish again and bake for an additional 5–10 minutes.

Step 9: Rest and Serve

1. Remove the lasagna from the oven.
2. Allow it to rest for 10–15 minutes so the layers can settle.
3. Sprinkle fresh parsley or basil over the top.
4. Cut into slices using a sharp knife or spatula.
5. Serve warm with a fresh green salad, garlic bread, or roasted vegetables.

How to Store

• Refrigerator: Store leftovers in an airtight container for 3–4 days.
• Freezer: Freeze individual portions for up to 3 months for best quality.
• Reheating: Reheat in the oven at 350°F (175°C) until heated through, or microwave individual portions.
• Make ahead: Prepare the tomato sauce and ricotta filling a day in advance. Assemble the lasagna when ready to bake.
• Food safety: Refrigerate leftovers within 2 hours of cooking.

Estimated Nutrition Facts

Per serving, assuming 8 servings:

Nutrient	Amount
Calories	330
Protein	16 g
Carbohydrates	29 g
Fat	17 g
Fiber	5 g
Sugar	9 g
Sodium	550 mg

Nutrition values are estimates and vary according to ingredient brands and portion sizes.

Final Thoughts

This Sweet Potato, Butternut Squash & Carrot Lasagna is a comforting vegetarian dish packed with colorful vegetables, creamy cheese, and rich tomato flavor. The naturally sweet vegetables pair beautifully with the savory sauce and golden mozzarella topping. It’s a wonderful alternative to traditional pasta lasagna and makes a satisfying meal for the whole family.