Layered Sweet Potato & Butternut Squash Lasagna
A comforting twist on a classic lasagna featuring layers of sweet potatoes and butternut squash, perfect for cozy nights or gatherings.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 70 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- Lasagna noodles
- 2 sweet potatoes, diced
- 1 butternut squash, diced
- 2 carrots, shredded
- 1 cup ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 2 cups spinach, washed
- 2 cloves garlic, minced
- 1 onion, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 teaspoon nutmeg
- 1 teaspoon dried basil
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Sauté the chopped onion and minced garlic until the onion turns translucent, about 3-5 minutes.
- Stir in the shredded carrots, diced sweet potatoes, and butternut squash. Cook until the vegetables are softened, about 10 minutes. Season with salt, pepper, and a dash of nutmeg.
- In a mixing bowl, combine the ricotta cheese with washed spinach, basil, and a pinch of salt and pepper. Mix until well combined.
- Layer the baking dish with noodles, followed by the vegetable mixture, the ricotta mixture, and mozzarella cheese. Repeat layers until ingredients are used up, finishing with noodles and mozzarella on top.
- Sprinkle Parmesan cheese over the final mozzarella layer.
- Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes until the top is golden and bubbly.
- Let the lasagna cool for about 5-10 minutes before cutting and serving warm.
Notes
Allowing the lasagna to rest before slicing will help it hold its shape better.