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Layered Sweet Potato Butternut Squash Carrot Lasagna

Layered Sweet Potato Butternut Squash Carrot Lasagna is a hearty vegetarian dinner made with sweet potatoes, butternut squash, carrots, ricotta, marinara, and mozzarella. Baked until bubbly and golden, it's perfect for family meals, holidays, and meal prep.
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Prep Time 30 minutes
Course Main Course
Cuisine Italian-inspired

Ingredients
  

Vegetable Layer

  • 2 medium sweet potatoes peeled and thinly sliced (about 3 cups)
  • 2 cups butternut squash peeled and thinly sliced
  • 2 large carrots thinly sliced
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Ricotta Layer

  • 2 cups ricotta cheese
  • 1 large egg
  • ½ cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • 2 cloves garlic minced

Sauce & Assembly

  • 2½ cups marinara sauce
  • 9 oven-ready or cooked lasagna noodles
  • 2 cups shredded mozzarella cheese
  • ¼ teaspoon red pepper flakes optional
  • Fresh parsley or basil for garnish

Instructions
 

  • Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
  • In a large mixing bowl, combine the sliced sweet potatoes, butternut squash, and carrots with olive oil, salt, and black pepper until evenly coated.
  • In another bowl, stir together the ricotta cheese, egg, Parmesan cheese, Italian seasoning, and minced garlic until smooth.
  • Spread about ½ cup of marinara sauce over the bottom of the baking dish.
  • Arrange three lasagna noodles over the sauce.
  • Spread one-third of the ricotta mixture evenly across the noodles.
  • Add an even layer of the sliced vegetables.
  • Sprinkle with a portion of the mozzarella cheese.
  • Repeat the layers two more times with noodles, ricotta mixture, vegetables, and mozzarella.
  • Finish by spreading the remaining marinara sauce over the top and covering with the remaining mozzarella cheese. Sprinkle with red pepper flakes if desired.
  • Cover tightly with aluminum foil.
  • Bake for 40 minutes.
  • Remove the foil and continue baking for another 15 minutes until the cheese is melted, bubbly, and lightly golden.
  • Allow the Layered Sweet Potato Butternut Squash Carrot Lasagna to rest for 10–15 minutes before slicing.
  • Garnish with chopped parsley or basil and serve warm.

Notes

  • Oven-ready noodles save preparation time.
  • Freshly grated mozzarella melts more smoothly than pre-shredded cheese.
  • Add sautéed mushrooms for additional savory flavor.
  • Sprinkle toasted breadcrumbs on top during the final bake for extra crunch.
  • Serve alongside garlic bread, roasted vegetables, or a crisp green salad.