Layered Sweet Potato Butternut Squash Carrot Lasagna Bliss

A comforting Layered Sweet Potato Butternut Squash Carrot Lasagna that combines sweet root vegetables with creamy ricotta and savory béchamel.

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Prep Time 30

Cook Time 55

Resting Time 20

Total Time 1 45

Servings: 8 slices

Course: Dinner

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Vegetables

1 large Sweet Potato Adds natural sweetness and creaminess; substitute with butternut squash or parsnips for a different flavor.
1 large Butternut Squash Provides rich sweetness and smooth texture; can be replaced entirely with sweet potatoes.
2 medium Carrots Enhances sweetness in your vegetable medley; try using other root vegetables for a twist.
2 tablespoons Olive Oil Used for roasting vegetables to enhance flavor and prevent sticking.
1 teaspoon Dried Thyme Adds an herbaceous depth; fresh thyme can be used in place of dried for a vibrant taste.

For the Cheese Mixture

15 ounces Part-Skim Ricotta Cheese Provides a creamy filling; cottage cheese can serve as a lighter substitute.
1 cup Grated Parmesan Cheese Adds a savory and nutty flavor; nutritional yeast offers a dairy-free option.
1 large Egg Binds the ricotta filling; for a vegan version, use flaxseed meal as a binder.
1/4 cup Chopped Fresh Parsley Introduces freshness and flavor; spinach can be a great substitute for added greens.
1 teaspoon Sage Introduces freshness and flavor; fresh sage adds a delightful aroma.

For the Béchamel Sauce

4 tablespoons Unsalted Butter Essential for a creamy béchamel sauce; olive oil works for a dairy-free alternative.
1/4 cup All-Purpose Flour Used to thicken the béchamel; swap for a gluten-free flour blend for dietary needs.
2 cups Whole Milk A rich combination for the béchamel; substitute almond milk or cashew cream for a dairy-free sauce.
1 cup Vegetable Broth Adds flavor to the béchamel sauce, enriching its taste.

For the Final Touch

2 cups Shredded Mozzarella Cheese Provides cheesiness and gooey texture; vegan cheese options work just as well.
to taste Salt Essential seasoning to enhance flavor throughout the dish.
to taste Black Pepper Essential seasoning to enhance flavor throughout the dish.

Equipment

Baking Sheet
mixing bowl
medium saucepan
large baking dish
Oven

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C). Dice the sweet potato, butternut squash, and carrots, then toss them in a bowl with olive oil, dried thyme, salt, and black pepper. Spread the vegetables evenly on a baking sheet, ensuring they aren't overcrowded. Roast for 20-25 minutes, stirring halfway through, until tender and caramelized with a golden-brown hue.
In a spacious mixing bowl, combine part-skim ricotta cheese, grated Parmesan, a beaten egg, chopped fresh parsley, sage, salt, black pepper, and a pinch of nutmeg. Mix until all ingredients are thoroughly blended and creamy.
In a medium saucepan, melt unsalted butter over medium heat. Once melted, whisk in all-purpose flour to create a roux, cooking for about 1-2 minutes. Gradually pour in warm whole milk and vegetable broth, whisking constantly until the sauce thickens.
In a large baking dish, spread a thin layer of béchamel sauce on the bottom. Layer with lasagna noodles, ricotta mixture, roasted vegetables, and mozzarella cheese. Repeat layers, finishing with béchamel and remaining Parmesan.
Cover lasagna with aluminum foil and bake at 375°F (190°C) for 30 minutes. Remove foil and bake for an additional 20-25 minutes until golden and bubbly. Rest for 15-20 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 16gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 8gVitamin A: 250IUVitamin C: 30mgCalcium: 20mgIron: 10mg

Notes

For best flavor, allow to rest before slicing. This dish can be made ahead and stored in the refrigerator or frozen.

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