Layered Sweet Potato Butternut Squash Carrot Lasagna Bake
A hearty and nourishing lasagna bake that combines sweet potatoes, butternut squash, and carrots with creamy layers of ricotta and béchamel sauce.
Ingredients
Vegetables
- 2 large sweet potatoes, peeled and sliced
- 1 medium butternut squash, peeled and sliced
- 3 large carrots, peeled and sliced
Cheese
- 2 cups ricotta cheese
- 2 cups béchamel sauce Can make a lighter version using low-fat milk.
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
Seasoning and Garnish
- Salt and pepper to taste
- Olive oil For tossing vegetables.
- Fresh herbs (like thyme or basil) for garnish
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large bowl, toss the sliced sweet potatoes, butternut squash, and carrots with olive oil, salt, and pepper.
- Spread the vegetables on a baking sheet and roast for 25-30 minutes until tender.
Layering
- In a baking dish, spread a layer of béchamel sauce.
- Follow with a layer of roasted vegetables, a layer of ricotta cheese, and a sprinkle of Parmesan.
- Repeat the layers until all ingredients are used, finishing with béchamel and mozzarella cheese on top.
Baking
- Bake for 30-35 minutes or until the top is golden and bubbly.
- Let it cool for a few minutes, garnish with fresh herbs, and serve.
Notes
For best results, do not skip roasting the vegetables as it enhances their flavors. Use fresh ingredients for better taste.