Description
A delicious and filling vegetable lasagna made with layers of sweet potato, butternut squash, and fresh vegetables.
Ingredients
Scale
- 9 lasagna noodles
- 2 cups sweet potato, peeled and sliced
- 2 cups butternut squash, peeled and sliced
- 2 cups spinach
- 2 cups ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1 cup parmesan cheese, grated
- 1 jar marinara sauce
- 1 teaspoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions.
- In a skillet, heat olive oil and sauté sweet potato and butternut squash until tender.
- Layer a baking dish with marinara sauce on the bottom.
- Add a layer of noodles, followed by ricotta, sautéed vegetables, spinach, and mozzarella.
- Repeat layers until all ingredients are used, finishing with mozzarella and parmesan on top.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake for an additional 15 minutes until cheese is bubbly.
- Let it cool for a few minutes before serving.
Notes
- For a gluten-free option, use gluten-free lasagna noodles.
- You can add other vegetables like zucchini or mushrooms.
- Letting the lasagna sit before slicing helps it hold its shape.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 40mg
Keywords: Hearty Vegetable Lasagna, Sweet Potato Lasagna, Butternut Squash Lasagna, Vegetarian Lasagna