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Layered Sweet Potato Butternut Squash Carrot Lasagna

A gluten-light vegetable lasagna featuring layers of sweet potato, butternut squash, and carrots, enhanced with a light béchamel and toasted nuts.
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Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Mediterranean, Vegetarian
Calories: 300
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 large sweet potatoes, thinly sliced Mandoline recommended for even slicing.
  • 1 medium butternut squash, peeled and thinly sliced
  • 4 medium carrots, thinly sliced on the bias
Filling
  • 2 cups whole-milk ricotta Substitute with cashew ricotta for vegan.
  • 1 cup grated Pecorino Romano Use nutritional yeast for vegan.
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp dried thyme Or use 1 tbsp fresh.
  • 1/2 cup toasted walnuts or panko Substitute gluten-free breadcrumbs if needed.
Sauce
  • 2 cups marinara or roasted red pepper sauce
Optional Garnishes
  • 1 tbsp honey or maple syrup To drizzle.
  • lemon zest
  • chopped parsley For garnish.

Method
 

Roast the Veg
  1. Preheat oven to 400°F (200°C). Toss sliced sweet potato, butternut, and carrots with olive oil, salt, pepper, and smoked paprika.
  2. Spread on a large sheet pan in a single layer. Roast until edges are caramelized and vegetables are tender, about 25-30 minutes. Flip halfway through for even browning.
Prepare the Filling
  1. While veg roasts, sauté onion until translucent, add garlic for 1 minute.
  2. Stir into ricotta (or cashew ricotta) with half the Pecorino or nutritional yeast, salt, pepper, and chopped thyme. If the mixture feels dry, add a splash of milk or plant milk.
Toast Nuts & Prep Sauce
  1. Toast walnuts in a dry skillet until fragrant (2-3 minutes).
  2. Warm marinara gently and season, adding reserved roasting pan juices or water if the sauce is too thick.
Layer the Lasagna
  1. Use a 9x13 or similar baking dish. Start with a thin smear of sauce, then layer roasted butternut, a thin spread of ricotta mixture, a sprinkle of nuts, sweet potato, more ricotta, and carrots. Repeat the layers.
  2. Finish with sauce, remaining Pecorino, and a light dusting of panko or nuts for crunch.
Bake & Rest
  1. 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.
  2. Rest for 10-15 minutes before slicing to allow juices to set.

Notes

Optional: For a tangy flavor, swap lemon zest for a splash of apple cider vinegar. Allow leftovers to cool before refrigerating or freezing. This dish can be assembled 24 hours in advance for better flavor melding.