Description
This Sweet Potato & Butternut Lasagna is the ultimate plant-based comfort food, perfect for chilly evenings or festive gatherings. It masterfully combines the creamy, natural sweetness of roasted root vegetables with savory marinara, aromatic herbs, and layers of gooey, melted cheese. This hearty, nutrient-packed dish is a crowd-pleasing masterpiece that delivers all the warmth and satisfaction of a traditional lasagna with a vibrant, seasonal twist. Simple to assemble and absolutely delicious, it is sure to become a new family favorite.
Ingredients
1 large sweet potato, peeled and thinly sliced
1 medium butternut squash, peeled and thinly sliced
12–15 lasagna noodles (no-boil option works well)
2 cups ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
2 cups baby spinach
1 tsp dried sage
1/2 tsp nutmeg
3 cups alcohol-free, pork-free marinara sauce
Salt and pepper to taste
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
Thinly slice the sweet potatoes and butternut squash using a mandoline or a sharp knife.
In a medium bowl, combine the ricotta cheese, sage, nutmeg, and a pinch of salt and pepper.
Spread a thin layer of marinara sauce at the bottom of the baking dish.
Layer the lasagna starting with noodles, followed by a thin layer of ricotta mixture, a layer of squash and sweet potatoes, a handful of spinach, and a drizzle of sauce.
Repeat the layers until all ingredients are used, finishing with a generous layer of mozzarella and parmesan cheese on top.
Cover the dish with aluminum foil and bake for 30 minutes.
Remove the foil and bake for another 15 minutes until the cheese is golden and bubbling.
Let the lasagna rest for 10 minutes before slicing to ensure the layers hold together.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To make the vegetable slices cook even faster, you can blanch them for 2-3 minutes in boiling water before layering.
- Prep Time: 25
- Cook Time: 45
- Category: Recipes
- Method: Baking
- Cuisine: Contemporary Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 8g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 16g
- Cholesterol: 40mg