Layered Sweet Potato Butternut Squash Carrot Lasagna
Delicious Layered Sweet Potato Butternut Squash Carrot Lasagna, a healthy and filling dish perfect for any meal.
Equipment
- oven
- baking sheet
- Mixing bowl
- 9x13-inch baking dish
Ingredients
For the Crust
- 2 medium sweet potatoes thinly sliced
- 1 small butternut squash peeled and thinly sliced
- 3 large carrots thinly sliced
- 15 oz ricotta cheese
- 1 egg
- ½ cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 3 cups marinara sauce
- 2 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
Prepare the Crust
- Preheat oven to 400°F (200°C). Toss sweet potato, butternut squash, and carrot slices with olive oil, salt, and pepper. Roast on a baking sheet for 20 minutes until tender.
- In a bowl, mix ricotta cheese, egg, Parmesan cheese, oregano, garlic powder, salt, and pepper until well combined.
- Spread a thin layer of marinara sauce in the bottom of a 9×13 inch baking dish. Arrange a layer of roasted vegetables over the sauce.
- Spread half of the ricotta mixture over the vegetables, then sprinkle with a third of the mozzarella cheese. Repeat layers: sauce, vegetables, ricotta, mozzarella.
- Finish with a final layer of vegetables, remaining marinara sauce, and remaining mozzarella cheese.
- Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake for an additional 10 minutes until cheese is bubbly and golden. Let cool for 10 minutes before serving, garnished with fresh basil.
Notes
You can customize the seasonings to taste.
Nutrition
Serving: 1sliceCalories: 480kcalCarbohydrates: 45gProtein: 20gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 8000IUVitamin C: 15mgCalcium: 300mgIron: 2mg
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