What ingredients do I need for vegetable lasagna with sweet potato and butternut squash?

You’ll need butternut squash, sweet potatoes, spinach, ricotta, mozzarella, parmesan, marinara sauce, lasagna noodles, and some spices. Feel free to customize the cheese and veggies!

How do I make a vegetable lasagna with sweet potato and butternut squash?

Start by sautéing the vegetables, layer them with the cheeses and marinara, and then bake until bubbly. It’s a simple process that leads to a delicious result!

Can I substitute sweet potato for regular potato in lasagna?

Absolutely! Sweet potatoes add a unique flavor and sweetness that pairs wonderfully with the other ingredients.

Is vegetable lasagna healthier than meat lasagna?

Generally, yes! Vegetable lasagna tends to be lower in calories and fat while being packed with nutrients from the veggies.

How long does it take to bake vegetable lasagna?

Baking usually takes about 40 minutes at 375°F (190°C), but allow some time for cooling before slicing.

Can I prepare vegetable lasagna in advance?

Definitely! You can assemble it a day ahead and store it in the fridge until you’re ready to bake.

Vegetable Lasagna with Sweet Potato and Butternut Squash

Name: Vegetable Lasagna with Sweet Potato and Butternut Squash
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Ingredients: 3 cups butternut squash (peeled and diced); 2 cups sweet potato (peeled and sliced); 2 cups spinach (fresh or frozen); 2 cups ricotta cheese; 2 cups mozzarella cheese (shredded); 1 cup parmesan cheese (grated); 1 jar marinara sauce (24 oz); 12 lasagna noodles (uncooked); 1 tablespoon olive oil; 1 teaspoon garlic powder; 1 teaspoon onion powder; Salt and pepper (to taste); Fresh basil (for garnish (optional))

Ingredients

Scale

3 cups butternut squash (peeled and diced)
2 cups sweet potato (peeled and sliced)
2 cups spinach (fresh or frozen)
2 cups ricotta cheese
2 cups mozzarella cheese (shredded)
1 cup parmesan cheese (grated)
1 jar marinara sauce (24 oz)
12 lasagna noodles (uncooked)
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper (to taste)
Fresh basil (for garnish (optional))

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 375°F (190°C). This is crucial for getting that golden top layer.
In a large skillet, heat the olive oil over medium heat. Add the diced butternut squash and sweet potato. Sauté for about 10 minutes until they start to soften.
Stir in the spinach, garlic powder, onion powder, salt, and pepper. Cook for an additional 3-4 minutes until the spinach is wilted. Remove from heat.
In a 9×13 inch baking dish, spread a thin layer of marinara sauce on the bottom. Then layer 4 lasagna noodles, half the ricotta cheese, and half of the vegetable mixture.
Sprinkle a layer of mozzarella cheese over the veggies, followed by another layer of marinara. Repeat the layering process (noodles, ricotta, veggies, mozzarella, marinara) until all ingredients are used, finishing with noodles and marinara on top.
Top with the remaining mozzarella and parmesan cheese, then cover the dish with aluminum foil.
Bake for 25 minutes covered, then remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
Let it cool for about 10 minutes before slicing. This helps the layers set and makes serving easier.

Prep Time: 20
Cook Time: 40

Nutrition

Calories: 350
Fat: 15g
Carbohydrates: 40g
Protein: 20g