If you’re craving something cozy, nourishing, and absolutely stunning on the table, this Layered Sweet Potato Butternut Squash Carrot Lasagna is about to steal your heart.
Picture tender layers of roasted sweet potatoes, creamy butternut squash purée, and naturally sweet carrots baked between sheets of pasta and velvety ricotta. Each forkful is rich yet wholesome, slightly sweet yet savory, with warm herbs and melted cheese tying it all together. The top turns golden and bubbly, while the inside stays soft, creamy, and beautifully layered.
This isn’t just lasagna it’s a vibrant, vegetable forward twist on a comfort food classic. It’s perfect for fall dinners, holiday gatherings, meal prep, or anytime you want something hearty without feeling heavy. And let’s be honest those gorgeous orange layers make it incredibly Pinterest worthy.
If you love cozy baked dishes that feel indulgent but are packed with vegetables, this recipe delivers in every possible way.
Butternut Squash and Sweet Potato Lasagna
What Is Layered Sweet Potato Butternut Squash Carrot Lasagna?
Layered Sweet Potato Butternut Squash Carrot Lasagna is a vegetable rich alternative to traditional meat based lasagna. Instead of ground beef and red sauce, this version highlights roasted root vegetables blended into creamy layers with ricotta, herbs, and cheese.
It combines:
- Roasted sweet potatoes for natural sweetness
- Silky butternut squash for creaminess
- Carrots for earthy depth
- A lightly seasoned béchamel or ricotta layer for richness
This dish draws inspiration from classic Italian lasagna but reimagines it as a wholesome, vegetarian centerpiece. It’s comforting, colorful, and surprisingly satisfying even for meat lovers.
Unlike traditional lasagna, the flavors here are slightly sweet, subtly savory, and incredibly balanced.
Why You’ll Love This Recipe
- Vegetable packed comfort food Cozy and nourishing at the same time.
- Stunning presentation Those orange layers are beautiful when sliced.
- Perfect for holidays or meal prep Feeds a crowd and reheats beautifully.
- Naturally sweet and savory balance No heavy tomato sauce needed.
- Customizable Easily make it gluten-free or vegan.
How This Recipe Works
- Roasting enhances sweetness: Caramelizing vegetables deepens flavor naturally.
- Layered texture contrast: Soft purées + pasta sheets create structure and creaminess.
- Ricotta binding: Adds protein and richness while keeping layers stable.
- Resting after baking: Allows layers to set for clean, beautiful slices.
Ingredients (With Measurements & Substitutions)
Vegetable Layers
- 2 medium sweet potatoes, peeled and sliced thin
- 2 cups cubed butternut squash
- 2 large carrots, sliced
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- ½ teaspoon nutmeg
Cheese Layer
- 15 oz ricotta cheese
- 1 cup shredded mozzarella
- ½ cup grated Parmesan
- 1 egg
- 1 teaspoon garlic powder
Pasta Layer
- 9–12 lasagna noodles (regular or oven-ready)
Optional Additions
- 2 cups fresh spinach
- 1 cup béchamel sauce (optional for extra creaminess)
Substitutions & Notes
- Gluten-free: Use gluten-free lasagna noodles.
- Vegan: Swap ricotta with cashew ricotta and use plant-based cheese.
- Extra protein: Add sautéed mushrooms or lentils.
- Lower carb: Replace pasta with thin zucchini slices.
Step-by-Step Instructions
Step 1: Roast the Vegetables
Preheat oven to 400°F (200°C). Toss sweet potatoes, butternut squash, and carrots with olive oil, salt, pepper, thyme, and nutmeg. Spread evenly on a baking sheet.
Roast for 25–30 minutes until fork-tender and lightly caramelized.
Step 2: Blend the Squash Layer
Transfer roasted butternut squash and carrots to a blender or food processor. Blend until smooth and creamy. Add a splash of milk if needed.
Leave sweet potato slices intact for layering.
Step 3: Prepare Cheese Mixture
In a bowl, mix ricotta, mozzarella, Parmesan, egg, and garlic powder until smooth.
Step 4: Cook Noodles (If Needed)
Boil lasagna noodles according to package instructions. Drain and lay flat.
Step 5: Assemble the Lasagna
In a greased 9×13-inch baking dish:
- Spread a thin layer of squash purée.
- Add noodles.
- Spread ricotta mixture.
- Layer sweet potato slices.
- Repeat layers until ingredients are used.
- Finish with mozzarella and Parmesan on top.
Step 6: Bake
Cover with foil and bake at 375°F (190°C) for 30 minutes. Remove foil and bake an additional 10–15 minutes until bubbly and golden.
Step 7: Rest Before Serving
Let lasagna rest 10–15 minutes before slicing for clean layers.
Tips & Flavor Variations
- Add sage for a cozy fall flavor.
- Stir in goat cheese for tangy richness.
- Add a light drizzle of honey before baking.
- Sprinkle toasted walnuts on top for crunch.
- Add sautéed spinach between layers for more greens.
Make-Ahead, Storage & Freezing
Make-Ahead
Assemble up to 24 hours in advance and refrigerate before baking.
Storage
Store leftovers in the fridge for up to 4 days.
Freezing
Freeze fully baked or unbaked lasagna for up to 2 months. Thaw overnight and bake until heated through.
Serving Suggestions
Serve this vegetable lasagna with:
- Simple arugula salad with lemon vinaigrette
- Garlic bread
- Roasted Brussels sprouts
- Creamy tomato soup
It pairs beautifully with light, fresh sides that balance the richness.
Nutritional Notes (Approximate Per Serving)
- Calories: 380–510
- Protein: 16–20g
- Fat: 16–18g
- Carbohydrates: 45–50g
- Fiber: 6–8g
Values vary based on cheese and substitutions.
Common Mistakes to Avoid
- Slicing vegetables too thick: Leads to uneven cooking.
- Skipping roasting step: Roasting builds essential flavor.
- Not draining noodles well: Causes watery layers.
- Overbaking: Can dry out the cheese layer.
- Skipping resting time: Layers may slide apart when cut.
FAQs
Can I make this vegan?
Yes — use dairy-free ricotta and mozzarella alternatives.
Can I add tomato sauce?
You can add a thin layer, but it changes the flavor profile.
Can I use pre-cut squash?
Absolutely — it saves time.
How do I prevent watery lasagna?
Drain vegetables well and avoid overcooking noodles.
Is this freezer-friendly?
Yes, it freezes beautifully for up to 2 months.
Conclusion
Layered Sweet Potato Butternut Squash Carrot Lasagna is cozy, colorful, and packed with wholesome ingredients. It’s the perfect balance of creamy, savory, and naturally sweet flavors a comforting dish that feels both indulgent and nourishing.
Whether you’re hosting a holiday dinner, prepping meals for the week, or simply craving a vegetable-forward comfort meal, this recipe is guaranteed to impress.
If you love easy dinners like Ricotta Cheese Lasagna or Easy Zucchini Lasagna Recipe, this recipe belongs in your regular rotation.
Save this Layered Sweet Potato Butternut Squash Carrot Lasagna for your next cozy dinner — it’s creamy, colorful, and packed with comforting fall flavor! 🍠🧡✨
Layered Sweet Potato Butternut Squash Carrot Lasagna
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
- 2 ½ cups marinara sauce
- 9 lasagna noodles oven-ready or cooked
- 2 cups shredded mozzarella cheese
- ¼ teaspoon red pepper flakes optional
- Fresh parsley or basil for garnish
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In a large bowl, toss sweet potatoes, butternut squash, and carrots with olive oil, salt, and pepper. Set aside.
- In a separate bowl, mix ricotta, egg, Parmesan, Italian seasoning, and minced garlic until smooth and well combined.
- Spread ½ cup marinara sauce on the bottom of the baking dish.
- Add 3 lasagna noodles. Spread ⅓ of the ricotta mixture over the noodles. Layer with sliced vegetables and sprinkle with mozzarella cheese.
- Repeat layering two more times (noodles, ricotta, vegetables, mozzarella).
- Top with remaining marinara sauce and mozzarella cheese. Sprinkle red pepper flakes if desired.
- Cover with foil and bake for 40 minutes.
- Remove foil and bake an additional 15 minutes, or until bubbly and golden on top.
- Let rest for 10–15 minutes before slicing. Garnish with fresh herbs and serve.
Video
Notes
📝 Notes
- Slice sweet potatoes, butternut squash, and carrots thinly for even layering and baking.
- Lightly roast vegetables beforehand to enhance sweetness and reduce excess moisture.
- Use ricotta, mozzarella, and parmesan for a creamy, cheesy texture.
- Add spinach or kale between layers for extra nutrients and color.
- Season each layer with salt, pepper, and Italian herbs for balanced flavor.
- Cover with foil while baking, then uncover to brown the top.
- Let the lasagna rest 10–15 minutes before slicing to set properly.
- Store leftovers in the fridge for up to 4 days or freeze for longer storage.
🍽️ Nutrition Facts (Per Serving)
Calories: 510 kcal |Carbohydrates: 54 g |
Fiber: 7 g |
Sugars: 12 g |
Protein: 22 g |
Fat: 24 g |
Saturated Fat: 12 g |
Cholesterol: 70 mg |
Sodium: 640 mg |
Potassium: 820 mg |
Calcium: 320 mg |
Iron: 3.8 mg
