Print

Layered Sweet Potato and Butternut Squash Lasagna

Print Recipe

A delicious and hearty vegetarian lasagna made with layers of roasted sweet potato and butternut squash, a creamy ricotta filling, and marinara sauce.

Ingredients

Scale
  • For the Roasted Vegetable Layers:
  • 2 large sweet potatoes, peeled and sliced into 1/4-inch rounds
  • 1 medium butternut squash, neck only, peeled and sliced into 1/4-inch rounds
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • For the Ricotta Filling:
  • 15 oz ricotta cheese
  • 1 large egg
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh basil
  • 1/4 tsp black pepper
  • For Assembly:
  • 2 cups marinara sauce
  • 2 cups shredded mozzarella cheese
  • 9 no-boil lasagna noodles

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Toss sweet potato and butternut squash slices with olive oil and salt. Arrange on baking sheets in a single layer. Roast for 20-25 minutes, until tender. Reduce oven temperature to 375°F (190°C).
  3. In a medium bowl, mix ricotta, egg, Parmesan, basil, and pepper until combined.
  4. Spread 1/2 cup marinara sauce in the bottom of a 9×13 inch baking dish.
  5. Layer 3 lasagna noodles over the sauce.
  6. Spread half of the ricotta mixture over the noodles.
  7. Arrange half of the roasted sweet potato and squash slices over the ricotta.
  8. Sprinkle with 1/2 cup mozzarella cheese.
  9. Repeat layers: sauce, noodles, remaining ricotta, remaining vegetables, and 1/2 cup mozzarella.
  10. Top with final 3 noodles, remaining sauce, and remaining mozzarella.
  11. Cover with foil and bake for 25 minutes.
  12. Remove foil and bake for an additional 15-20 minutes, until cheese is bubbly and golden.
  13. Let stand for 10-15 minutes before serving.

Notes

You can prepare the roasted vegetables a day ahead. Store covered in the refrigerator. For a vegan version, use vegan ricotta and mozzarella alternatives.

Nutrition

Find it online: https://cheerychop.com/sweet-potato-butternut-squash-lasagna-2/