Description
A delicious and healthy lasagna packed with layers of sweet potato, butternut squash, and carrots, perfect for a spring dinner.
Ingredients
Scale
- 2 large sweet potatoes, peeled and sliced
- 1 medium butternut squash, peeled and sliced
- 3 large carrots, peeled and sliced
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cups marinara sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a baking dish, spread a layer of marinara sauce on the bottom.
- Layer half of the sweet potato slices over the sauce.
- Add half of the butternut squash slices on top of the sweet potatoes.
- Spread half of the ricotta cheese over the squash.
- Sprinkle with half of the mozzarella and Parmesan cheese.
- Repeat the layers with the remaining ingredients, finishing with a layer of cheese on top.
- Cover the dish with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.
- Let it cool for a few minutes before slicing and serving.
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Notes
- Feel free to add other vegetables like spinach or zucchini for extra nutrition.
- This dish can be made ahead of time and stored in the refrigerator before baking.
- For a gluten-free option, ensure the marinara sauce is gluten-free.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 40mg