A delicious, comforting vegetable lasagna made with layers of sweet potato, butternut squash, carrots, creamy ricotta, melted mozzarella, and rich tomato sauce. This colorful vegetarian casserole is perfect for family dinners, meal prep, or a cozy autumn meal.
Recipe details
- Prep time: 25 minutes
- Cook time: 50–60 minutes
- Total time: About 1 hour 25 minutes
- Servings: 6–8
- Cuisine: Vegetarian, Italian-inspired
- Difficulty: Moderate
Ingredients
For the vegetable layers - 1 large sweet potato, peeled and thinly sliced
- 2 cups butternut squash, peeled and thinly sliced
- 2 medium carrots, peeled and thinly sliced
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
For the ricotta cheese mixture - 1½ cups ricotta cheese
- 1 large egg
- ½ cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 2 tablespoons fresh parsley, chopped
- ¼ teaspoon black pepper
For the sauce - 2 cups marinara sauce
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- Salt and pepper to taste
For assembling - 9–12 lasagna noodles, cooked according to package instructions
- 2 cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- Fresh basil or parsley for garnish
Instructions
Step 1: Prepare the oven
Preheat your oven to 375°F (190°C). Lightly grease a 9 × 13-inch baking dish with olive oil.
Step 2: Prepare the vegetables
Peel the sweet potato, butternut squash, and carrots. Slice them thinly and evenly so they cook properly. Toss with olive oil, salt, pepper, Italian seasoning, and garlic powder.
For more tender vegetables, roast them on a baking sheet for 15–20 minutes before assembling.
Step 3: Make the ricotta filling
In a medium bowl, combine ricotta cheese, egg, Parmesan, oregano, parsley, and black pepper. Mix until smooth and creamy.
Step 4: Prepare the sauce
Heat olive oil in a saucepan over medium heat. Add minced garlic and cook for about 30 seconds. Stir in marinara sauce, basil, oregano, salt, and pepper. Simmer for 3–5 minutes.
Step 5: Assemble the lasagna
Spread a thin layer of marinara sauce across the bottom of the baking dish.
- Add a layer of cooked lasagna noodles.
- Spread some ricotta mixture over the noodles.
- Add a layer of sweet potato, butternut squash, and carrots.
- Spoon over some marinara sauce and sprinkle with mozzarella.
- Repeat the layers until all ingredients are used.
Finish with marinara sauce, the remaining mozzarella, and Parmesan cheese.
Step 6: Bake
Cover the dish with foil and bake for 35 minutes. Remove the foil and bake for another 15–20 minutes, until the cheese is golden and bubbling and the vegetables are fork-tender.
If the vegetables are still firm, cover and bake for an additional 10–15 minutes.
Step 7: Rest and serve
Let the lasagna rest for 10–15 minutes before slicing. Garnish with fresh basil or parsley and serve warm.
Nutrition information
Estimated per serving, assuming 8 servings and using the ingredients listed above.
Nutrient Approximate amount
Calories 380–430 kcal
Protein 18–21 g
Carbohydrates 42–48 g
Dietary fiber 5–7 g
Total sugar 8–11 g
Fat 15–19 g
Saturated fat 7–9 g
Sodium 500–750 mg
Nutrition values vary by cheese brand, marinara sauce, noodle type, and portion size.
Nut information and allergen details
- Tree nuts: None included in the standard recipe.
- Peanuts: None included.
- Dairy: Contains ricotta, mozzarella, and Parmesan cheese.
- Eggs: Present in the ricotta filling.
- Gluten: Regular lasagna noodles usually contain wheat.
- Soy: May be present in some packaged sauces or cheese products; check labels.
Allergy note: Check ingredient labels for cross-contact warnings. For a nut-free diet, use products verified safe for the specific allergy. For a gluten-free version, use certified gluten-free lasagna noodles.
Frequently asked questions (Q&A)
Q1: Can I make this lasagna without pasta?
Yes! Replace the lasagna noodles with thin slices of sweet potato or butternut squash. Roast or partially cook the vegetable slices first to help them become tender.
Q2: Can I prepare it ahead of time?
Yes. Assemble the lasagna, cover it, and refrigerate for up to 24 hours before baking. If baking straight from the refrigerator, allow extra cooking time and check that the center is hot.
Q3: Can I freeze this recipe?
Yes. Cool completely, portion into airtight freezer-safe containers, and freeze for up to 2–3 months for best quality. Thaw in the refrigerator before reheating.
Q4: How do I prevent watery lasagna?
Roast the vegetables before layering, avoid adding too much sauce, and let the finished lasagna rest for 10–15 minutes before slicing.
Q5: Can I make it higher in protein?
Yes. Add cooked lentils, white beans, or seasoned ground turkey between the layers. You can also use higher-protein ricotta or cottage cheese.
Q6: Is this recipe vegetarian?
Yes, provided you use vegetarian-friendly Parmesan and marinara sauce. Some Parmesan cheeses are made with animal-derived rennet, so check the label if needed.
Q7: What can I serve with this lasagna?
Serve it with a fresh green salad, roasted broccoli, garlic green beans, or a light lemon vinaigrette.
Q8: How should I store leftovers?
Refrigerate leftovers in an airtight container within two hours of cooking and eat within 3–4 days. Reheat thoroughly until hot throughout.
Q9: Can I use frozen butternut squash?
Yes. Thaw and drain it well before layering. Roasting it briefly first will help remove excess moisture.
Q10: Can I make this recipe dairy-free?
Yes. Use dairy-free ricotta and mozzarella alternatives and omit or replace the Parmesan with a suitable dairy-free alternative.
Helpful cooking tips - Slice the vegetables evenly for consistent cooking.
- Use freshly grated mozzarella for a smooth, melted topping.
- Add a pinch of nutmeg or fresh sage for a warm autumn flavor.
- Allow the lasagna to rest before cutting so the layers hold together.
Enjoy this hearty, colorful vegetable lasagna with its tender vegetables, creamy cheese filling, and golden top!
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