Description
A vibrant, veggie-packed lasagna featuring layers of sweet potatoes, butternut squash, and carrots, complemented by creamy ricotta and rich béchamel.
Ingredients
Scale
- 1 large sweet potato
- 1 small butternut squash
- 3 medium carrots
- 3 tbsp olive oil
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 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
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 4 cups whole milk
- 1 cup vegetable broth
- 12–15 lasagna noodles (oven-ready or cooked)
- 2 cups shredded mozzarella cheese
Instructions
- Preheat your oven to 400°F (200°C).
- Arrange the sliced sweet potato, butternut squash, and carrots on two large baking sheets.
- Drizzle with olive oil, thyme, salt, and pepper. Toss to coat.
- Roast for 20-25 minutes until tender and beginning to brown.
- Combine ricotta, 1 cup Parmesan, egg, parsley, sage, salt, pepper, and nutmeg in a mixing bowl.
- Melt butter in a saucepan over medium heat, then whisk in flour for 1-2 minutes.
- Add milk and vegetable broth gradually, whisking until thickened, about 8-10 minutes.
- Reduce the oven temperature to 375°F (190°C).
- Spread 1 cup of béchamel sauce in a 9×13 inch baking dish.
- Layer noodles, half of the ricotta filling, half of the roasted vegetables, and 1 cup mozzarella.
- Repeat the layers, finishing with noodles and béchamel sauce topped with more Parmesan.
- Cover with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 20-25 minutes until golden brown.
- Allow to rest for 15-20 minutes before slicing.
Notes
Make-ahead tips: Prepare veggies and ricotta mixture the night before. Storage: Refrigerate for up to 4 days or freeze for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 80mg