Description
Hearty vegetable lasagna layered with roasted sweet potatoes, butternut squash, carrots, ricotta, and marinara.
Ingredients
2 medium sweet potatoes, thinly sliced
2 cups butternut squash, thinly sliced
2 large carrots, thinly sliced
12 lasagna noodles, cooked
2 cups ricotta cheese
2 cups shredded mozzarella
1/2 cup grated Parmesan
1 egg
2 cups marinara sauce
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried Italian herbs
Instructions
1. Preheat oven to 400°F and roast vegetables for 20 minutes.
2. Reduce oven to 375°F.
3. Mix ricotta, egg, herbs, and Parmesan.
4. Layer sauce, noodles, vegetables, ricotta, and mozzarella.
5. Repeat layers and top with cheese.
6. Bake covered 30 minutes.
7. Uncover and bake 15 more minutes.
8. Rest 10 minutes before slicing.
Notes
Roast vegetables to remove excess moisture.
Let lasagna rest before slicing.
Freeze tightly wrapped up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 8g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 65mg
