Ingredients
Scale
- 2 medium sweet potatoes (peeled and sliced thinly)
- 2 cups butternut squash (peeled and cubed)
- 2 large carrots (sliced thinly)
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cups marinara sauce (store-bought or homemade)
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and pepper (to taste)
- Olive oil (for drizzling)
Instructions
- Preheat your oven to 375°F (190°C).
- In a baking dish, toss the butternut squash and carrots with a drizzle of olive oil, salt, and pepper. Roast them in the oven for about 20-25 minutes, until they are tender.
- While the veggies roast, prepare the ricotta mixture. In a bowl, combine ricotta cheese, oregano, garlic powder, and a pinch of salt and pepper. Mix until well combined.
- Once the veggies are done, it’s time to assemble the lasagna! Spread a layer of marinara sauce on the bottom of a 9×13 inch baking dish.
- Layer half of the sweet potatoes, followed by half of the roasted butternut squash and carrots. Next, add half of the ricotta mixture and sprinkle a layer of mozzarella on top.
- Repeat the layers, finishing with marinara sauce and topping with the remaining mozzarella and Parmesan cheese.
- Cover with foil and bake for 25 minutes. Remove the foil and bake for another 15 minutes, until the cheese is bubbly and golden brown.
- Let it rest for about 10 minutes before serving. Enjoy!
- Prep Time: 30
- Cook Time: 45