A cozy, rich, and flavorful vegetable lasagna layered with roasted sweet potatoes, creamy squash, carrots, cheese, and herbs β perfect for a comforting family dinner!
Ingredients
Vegetable Layers
- 2 medium sweet potatoes, thinly sliced
- 2 cups butternut squash, thinly sliced or cubed
- 2 carrots, grated or thinly sliced
- 2 tbsp olive oil
- Salt and black pepper
- 1 tsp paprika
- 1 tsp Italian seasoning
Cheese Filling
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 2 garlic cloves, minced
- 1 tbsp chopped parsley
Sauce
- 2 cups bΓ©chamel sauce or Alfredo sauce
- Optional: a little honey or maple syrup for sweetness
Topping
- Extra mozzarella cheese
- Chopped walnuts or pecans
- Dried cranberries
- Fresh rosemary or thyme
Instructions
- Preheat oven to 190Β°C (375Β°F).
- Toss sweet potatoes, squash, and carrots with olive oil, paprika, Italian seasoning, salt, and pepper.
- Roast vegetables on a baking tray for about 20 minutes until slightly tender.
- In a bowl, mix ricotta, mozzarella, Parmesan, egg, garlic, and parsley.
- Lightly grease a baking dish.
- Spread a thin layer of sauce on the bottom.
- Add a layer of sweet potatoes, then cheese mixture, then squash and carrots.
- Repeat the layers until ingredients are used up.
- Finish with sauce and extra mozzarella cheese on top.
- Sprinkle walnuts, cranberries, and fresh herbs over the top for extra flavor and texture.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake another 15β20 minutes until golden and bubbly.
- Let rest for 10 minutes before slicing.
Sweet, savory, creamy, and packed with comforting fall flavors! πβ¨
