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Potato, Butternut Squash, and Carrot Lasagna Recipe

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3.9 from 12 reviews

  • Author: Chef
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings
  • Diet: Vegetarian

Description

This comforting Potato Butternut Squash Carrot Lasagna is a hearty and delicious vegetarian dish, featuring layers of tender sweet potatoes, butternut squash, sautéed carrots, and a blend of creamy ricotta, mozzarella, and parmesan cheeses, all baked together in a savory marinara sauce. Perfect as a wholesome family meal, it combines nutritious vegetables with rich flavors in a classic lasagna format.

Ingredients

Vegetables

  • 2 cups sweet potato, sliced
  • 1 cup butternut squash, diced
  • 1 cup carrots, grated

Cheese

  • 2 cups ricotta cheese
  • 2 cups mozzarella cheese, shredded
  • 1 cup parmesan cheese, grated

Other Ingredients

  • 2 cups marinara sauce
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 9 lasagna noodles

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the lasagna.
  2. Sauté Carrots: Heat olive oil in a skillet over medium heat and sauté the grated carrots for 5 minutes until slightly softened and fragrant.
  3. Prepare Baking Dish: Spread a layer of marinara sauce evenly on the bottom of your baking dish to prevent sticking and add flavor.
  4. First Layer: Arrange 3 lasagna noodles over the marinara sauce, then evenly layer half of the sliced sweet potatoes, diced butternut squash, and sautéed carrots on top.
  5. Add Cheeses: Spread half of the ricotta cheese over the vegetable layer, then sprinkle with a portion of the shredded mozzarella and grated parmesan cheeses.
  6. Second Layer: Repeat the layering process by adding another 3 noodles, the remaining sweet potatoes, butternut squash, carrots, ricotta, mozzarella, and parmesan cheeses.
  7. Top Layer: Finish by layering the last 3 noodles and spreading the remaining marinara sauce over the top.
  8. Bake Covered: Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes to cook the vegetables and meld the flavors.
  9. Bake Uncovered: Remove the foil and continue baking for an additional 15 minutes, or until the cheese is bubbly and golden brown.
  10. Cool and Serve: Let the lasagna rest for 10 minutes after baking before slicing and serving to allow it to set.

Notes

  • You can substitute ricotta with cottage cheese if preferred.
  • For a quicker prep, use no-boil lasagna noodles and adjust baking time accordingly.
  • Make sure to slice vegetables evenly for uniform cooking.
  • Leftover lasagna keeps well refrigerated for up to 3 days and freezes nicely.
  • To add more protein, consider adding cooked lentils or a plant-based ground meat substitute.
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Italian

Find it online: https://saracooking.com/potato-butternut-squash-and-carrot-lasagna-recipe/