Layered Sweet Potato Butternut Squash Carrot Lasagna

why make this recipe

This layered lasagna tastes warm, sweet, and cheesy. It mixes sweet potatoes, butternut squash, and carrots for a tasty veggie main dish. It also makes a good side with fish or meat, and you can learn more about pairing ideas like salmon and sweet potato to plan a full meal.

introduction

This recipe builds layers of thinly sliced sweet potato, butternut squash, and carrot with three cheeses and a sweet glaze. It looks nice on the table and fills the kitchen with a good smell while it bakes. If you enjoy other sweet potato recipes, try this instead of loaded sweet potato nachos for a warmer, heartier dish.

how to make Layered Sweet Potato Butternut Squash Carrot Lasagna

Preheat the oven and slice all vegetables thin and even. Toss the slices with oil and salt so they cook well. In the baking dish, layer the vegetables and cheeses in order. Cover and bake until the vegetables are tender and cheeses melt. Finish uncovered so the top gets golden and bubbly. Follow the exact directions below for time and order.

Ingredients :

• 2 large sweet potatoes, peeled and thinly sliced
• 2 cups butternut squash, thinly sliced
• 2 large carrots, thinly sliced
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 cup ricotta cheese
• 1 cup feta cheese, crumbled
• 1 cup mozzarella cheese, shredded
• 1/4 cup cranberry honey glaze

Directions :

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the sweet potatoes, butternut squash, carrots, olive oil, and salt.
3. In a baking dish, layer the vegetable mixture, followed by dollops of ricotta, crumbled feta, and mozzarella.
4. Repeat layers until all ingredients are used, ending with mozzarella on top.
5. Drizzle cranberry honey glaze over the top layer.
6. Cover with foil and bake for 30-40 minutes, then remove foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
7. Let cool slightly before serving.

how to serve Layered Sweet Potato Butternut Squash Carrot Lasagna

Serve warm in slices from the baking dish. Add a green salad or roasted vegetables to keep the meal light. For a fuller plate, serve with a simple sandwich; see good pairing ideas in best sandwich for potato soup to pick a matching sandwich.

how to store Layered Sweet Potato Butternut Squash Carrot Lasagna

Cool the lasagna to room temperature, then cover with foil or place in an airtight container. Store in the refrigerator for up to 4 days. To freeze, wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight and reheat covered at 350°F (175°C) until warm.

tips to make Layered Sweet Potato Butternut Squash Carrot Lasagna

• Slice vegetables thin and about the same thickness so they cook evenly.
• Use a good layer of ricotta to add creaminess.
• If you want a touch more sweet-tang, add a little extra cranberry honey glaze on top before serving.
• If you plan to add fish on the side, read can we eat sweet potatoes and fish together for simple pairing tips.

variation (if any)

• Add thin slices of zucchini or eggplant for more vegetables.
• Swap feta for goat cheese for a creamier tang.
• Make it vegan by using dairy-free ricotta and mozzarella alternatives.

FAQs

Q: Can I make this ahead of time?
A: Yes. Assemble the dish, cover, and refrigerate for up to 24 hours before baking. Increase baking time a bit if cold from the fridge.

Q: Do I need to peel the vegetables?
A: Peeling makes slices softer and gives a smoother texture, but you can leave skins on if they are clean and thin.

Q: Can I use frozen vegetables?
A: Fresh works best. If you use frozen, thaw and pat dry to avoid extra water in the dish.

Q: How can I make the top more crispy?
A: Remove the foil for the last 15 minutes of baking and broil for 1-2 minutes while watching closely.

Q: Is this recipe gluten-free?
A: Yes, this recipe uses no wheat and is naturally gluten-free if your cheeses and glaze are gluten-free.

Chef Carol

Layered Sweet Potato Butternut Squash Carrot Lasagna

This layered lasagna features sweet potatoes, butternut squash, and carrots, mixed with three types of cheese for a warm and cheesy veggie main dish.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 6 servings

Course: Main Course, Vegetarian

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

  

Vegetable Layers

• 2 large sweet potatoes, peeled and thinly sliced
• 2 cups butternut squash, thinly sliced
• 2 large carrots, thinly sliced
• 2 tablespoons olive oil
• 1 teaspoon salt

Cheese Layers

• 1 cup ricotta cheese
• 1 cup feta cheese, crumbled
• 1 cup mozzarella cheese, shredded

Glaze

• 1/4 cup cranberry honey glaze

Method

 

Preparation

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the sweet potatoes, butternut squash, carrots, olive oil, and salt.

Layering and Baking

1. In a baking dish, layer the vegetable mixture, followed by dollops of ricotta, crumbled feta, and mozzarella.
2. Repeat layers until all ingredients are used, ending with mozzarella on top.
3. Drizzle cranberry honey glaze over the top layer.
4. Cover with foil and bake for 30-40 minutes, then remove foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
5. Let cool slightly before serving.

Notes

Slice vegetables thin and about the same thickness so they cook evenly. Use a good layer of ricotta to add creaminess. If you want a touch more sweet-tang, add a little extra cranberry honey glaze on top before serving. Allow for adjustments if pairing with fish.