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A gourmet slice of Layered Sweet Potato Butternut Squash Carrot Lasagna with creamy white layers, topped with cranberries, nuts, and a rosemary sprig.
Layla

Layered Sweet Potato Butternut Squash Carrot Lasagna

A vibrant and hearty vegetarian lasagna featuring sweet, earthy layers of roasted sweet potato, butternut squash, and carrots, nestled between tender noodles and a creamy herb ricotta filling. This dish is a delicious way to enjoy autumn vegetables.
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Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Italian-Inspired, Vegetarian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Roasted Vegetables
  • 1 large sweet potato about 1.5 lbs, peeled and thinly sliced into 1/4-inch rounds or half-moons
  • 1 small butternut squash about 2 lbs, peeled, deseeded, and thinly sliced into 1/4-inch planks or half-moons
  • 3 medium carrots about 1 lb, peeled and thinly sliced into 1/4-inch rounds
  • 3 tbsp olive oil
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For the Ricotta Filling
  • 24 oz part-skim ricotta cheese (3 cups)
  • 1 cup grated Parmesan cheese plus more for topping
  • 1 large egg
  • 1/4 cup chopped fresh parsley
  • 2 tbsp chopped fresh sage
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Pinch freshly grated nutmeg
For the Béchamel Sauce
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 4 cups whole milk
  • 1 cup vegetable broth
  • 1/2 tsp salt
  • 1/4 tsp white pepper or black pepper
For Assembly
  • 12-15 lasagna noodles oven-ready or regular (if using regular, cook according to package directions)
  • 2 cups shredded mozzarella cheese

Equipment

  • Large Baking Dish (9x13 inch)
  • 2 Large baking sheets
  • Large mixing bowls
  • Sharp knife
  • Cutting board
  • Large saucepan or Dutch oven
  • Whisk

Method
 

Prepare the Roasted Vegetables
  1. Preheat your oven to 400°F (200°C). On two large baking sheets, arrange the sliced sweet potato, butternut squash, and carrots in a single layer. Drizzle evenly with olive oil, then sprinkle with dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Toss gently to ensure all vegetables are coated.
  2. Roast for 20-25 minutes, or until the vegetables are tender and slightly caramelized at the edges. Remove from the oven and let cool slightly.
Make the Ricotta Filling
  1. In a large mixing bowl, combine the ricotta cheese, 1 cup grated Parmesan cheese, egg, chopped fresh parsley, chopped fresh sage, 1/2 tsp salt, 1/4 tsp black pepper, and a pinch of freshly grated nutmeg. Mix thoroughly until all ingredients are well combined. Set aside.
Make the Béchamel Sauce
  1. In a large saucepan or Dutch oven, melt the unsalted butter over medium heat. Add the all-purpose flour and whisk continuously for 1-2 minutes to create a smooth paste (roux).
  2. Gradually whisk in the whole milk, a little at a time, ensuring that no lumps form. Once all the milk is incorporated, gradually whisk in the vegetable broth. Continue to cook, stirring constantly, until the sauce thickens to a pourable consistency, about 8-10 minutes.
  3. Season the béchamel sauce with 1/2 tsp salt and 1/4 tsp white pepper. Remove from heat.
Assemble the Lasagna
  1. Reduce your oven temperature to 375°F (190°C). Spread about 1 cup of the béchamel sauce evenly on the bottom of a 9x13 inch baking dish.
  2. Lay 3-4 lasagna noodles over the sauce (if using oven-ready, no pre-cooking is needed; otherwise, use cooked noodles). Spread half of the ricotta filling evenly over the noodles.
  3. Arrange half of the roasted sweet potato, butternut squash, and carrots over the ricotta layer. Sprinkle with 1 cup of shredded mozzarella cheese.
  4. Repeat the layers: Top with another layer of noodles. Spread about 1.5 cups of béchamel sauce over these noodles. Spread the remaining half of the ricotta filling, then arrange the remaining roasted vegetables. Sprinkle with the remaining 1 cup of shredded mozzarella cheese.
  5. Place the final layer of noodles on top. Pour the remaining béchamel sauce evenly over the noodles, ensuring they are well covered. Sprinkle generously with additional grated Parmesan cheese.
Bake the Lasagna
  1. Cover the baking dish tightly with aluminum foil. Bake for 30 minutes.
  2. Remove the foil and bake for an additional 20-25 minutes, or until the top is golden brown and the sauce is bubbly around the edges.
  3. Let the lasagna rest for at least 15-20 minutes before slicing and serving. This allows the layers to set, making for cleaner, more appealing slices.

Notes

Make Ahead: You can assemble this lasagna up to 24 hours in advance. Cover tightly with plastic wrap and refrigerate. If baking from cold, add 10-15 minutes to the initial covered baking time.
Variations: For added greens, consider adding a layer of sautéed spinach or kale. A sprinkle of crumbled goat cheese in the ricotta filling can also add a delightful tangy note.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave.