Layered Sweet Potato Butternut Squash Carrot Lasagna

This Layered Sweet Potato Butternut Squash Carrot Lasagna is a cozy, veggie-packed twist on classic lasagna. Thinly sliced sweet potatoes, tender butternut squash, and carrots are layered with creamy ricotta, rich marinara, and melty mozzarella for a comforting, wholesome dinner perfect for family meals or meal prep.

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Prep Time 25

Cook Time 55

Total Time 1 20

Course Dinner

Cuisine American, Italian-inspired

Servings 8

Calories

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 9x13-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)

Keyword Layered Sweet Potato Butternut Squash Carrot Lasagna