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Layered Sweet Potato Butternut Squash Carrot Lasagna

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A hearty, plant-based lasagna featuring layers of sweet potato, butternut squash, and carrot ribbons, baked with a creamy sauce and vegan cheese.

Ingredients

Scale
  • For the Vegetable Layers:
  • 2 large sweet potatoes (peeled and sliced into 1/8 inch rounds)
  • 1 medium butternut squash (neck only, peeled and sliced into rounds)
  • 4 large carrots (peeled and sliced into thin ribbons)
  • 2 tbsp olive oil
  • For the Creamy Sauce:
  • 2 cups raw cashews (soaked for 4 hours or overnight)
  • 1 cup vegetable broth
  • 3 tbsp nutritional yeast
  • 2 cloves garlic
  • 1 tbsp lemon juice
  • 1 tsp salt
  • 1/2 tsp black pepper
  • For Assembly:
  • 2 cups marinara sauce
  • 1 cup vegan mozzarella shreds
  • 1/4 cup fresh basil leaves (chopped)

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. Toss the sliced sweet potatoes, butternut squash, and carrot ribbons with olive oil and a pinch of salt. Arrange in a single layer on baking sheets and roast for 15-20 minutes, until just tender. Remove from oven and set aside.
  3. Drain and rinse the soaked cashews. In a high-speed blender, combine cashews, vegetable broth, nutritional yeast, garlic, lemon juice, salt, and pepper. Blend until completely smooth and creamy.
  4. Spread a thin layer of marinara sauce on the bottom of the prepared baking dish. Arrange a layer of roasted sweet potato slices over the sauce.
  5. Spread a layer of the creamy cashew sauce over the sweet potatoes. Sprinkle with some vegan mozzarella and chopped basil.
  6. Add a layer of roasted butternut squash rounds. Top with more marinara sauce, then another layer of creamy sauce, cheese, and basil.
  7. Add a layer of carrot ribbons. Repeat the layering process with remaining ingredients, finishing with a top layer of marinara sauce and a generous sprinkle of vegan mozzarella.
  8. Cover the dish with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 15-20 minutes, until the top is golden and bubbly.
  9. Let the lasagna cool for 10-15 minutes before slicing. Garnish with additional fresh basil and serve.

Notes

To make slicing easier, use a mandoline for the sweet potatoes and butternut squash. You can substitute the cashews with 3 cups of store-bought vegan ricotta or béchamel sauce if preferred. Leftovers can be stored in the refrigerator for up to 4 days.

Nutrition

Find it online: https://cheerychop.com/sweet-potato-butternut-squash-lasagna-3/