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“21 Irresistible Sweet Potato Veggie Lasagna Your Family Will Crave”

Sweet Potato Veggie Lasagna
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A cozy vegetarian lasagna featuring layers of sweet potato, butternut squash, and carrot with creamy cheeses and crunchy nuts for the ultimate fall comfort food.

Ingredients

Scale
  • 2 large sweet potatoes, thinly sliced
  • 1 small butternut squash, thinly sliced
  • 2 large carrots, thinly sliced lengthwise
  • 9 lasagna noodles, cooked al dente
  • 1 ½ cups ricotta cheese
  • 1 cup crumbled feta or goat cheese
  • 1 cup shredded mozzarella
  • ½ cup dried cranberries
  • ½ cup chopped pecans or walnuts
  • 2 tbsp fresh thyme & rosemary, chopped
  • 2 tbsp olive oil
  • 2 tbsp honey or maple syrup
  • Salt & black pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C). Toss sweet potato, butternut squash, and carrot slices with olive oil, salt, pepper, and half the herbs. Roast for 20–25 minutes until tender.
  2. In a bowl, mix ricotta with a pinch of salt, pepper, and remaining herbs.
  3. In a greased baking dish, layer lasagna noodles, roasted veggies, ricotta mixture, cranberries, and cheeses. Repeat layers.
  4. Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake another 10–15 minutes until bubbly and golden.
  5. Top with chopped nuts and drizzle with honey or maple syrup. Garnish with fresh rosemary.

Notes

  • Slice vegetables evenly for uniform roasting.
  • Let lasagna rest for 10 minutes before serving for easier slicing.
  • Substitute walnuts for pecans if preferred.

Nutrition

Find it online: https://www.homeydishes.com/sweet-potato-veggie-lasagna-recipe/