Description
A comforting layered lasagna made with roasted sweet potato, butternut squash, and carrots, creamy herb ricotta, silky sage béchamel, and bubbling mozzarella.
Ingredients
Scale
- 2 cups (300g) butternut squash, peeled and cubed
- 1 large (250g) sweet potato, peeled and cubed
- 2 large carrots, peeled and sliced into thin rounds
- 2 tbsp olive oil
- ½ tsp ground nutmeg
- ½ tsp kosher salt & black pepper
- 15 oz (425g) whole-milk ricotta cheese
- 1 large egg, lightly beaten
- ½ cup (50g) freshly grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, finely chopped
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 ½ cups (600ml) whole milk, warmed
- 6–8 leaves fresh sage, finely chopped
- 12 no-boil lasagna noodles
- 2 ½ cups (250g) shredded low-moisture mozzarella cheese
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the butternut squash, sweet potato, and carrots with olive oil, salt, pepper, and nutmeg.
- Spread the vegetables on a sheet pan and roast for 20 minutes until tender.
- Transfer the roasted vegetables to a food processor and pulse until smooth, then set aside.
- Reduce the oven temperature to 375°F (190°C).
- In a saucepan over medium heat, melt the butter with the chopped sage until foaming and slightly golden.
- Whisk in the flour and cook for 1 minute.
- Slowly stream in the warm milk, whisking continuously until the sauce boils and thickens into a silky cream sauce.
- Season the béchamel with salt and pepper.
- In a medium bowl, combine the ricotta cheese, egg, Parmesan, minced garlic, and fresh parsley.
- Stir the ricotta mixture until smooth.
- Spread ½ cup of béchamel sauce over the bottom of a 9×13-inch baking dish.
- Lay down 3 to 4 no-boil lasagna noodles.
- Spread half of the roasted vegetable puree over the noodles, followed by half of the ricotta mixture and a sprinkle of mozzarella.
- Repeat with a second layer of noodles, the remaining vegetable puree, remaining ricotta mixture, and mozzarella.
- Top with the final layer of noodles and the remaining béchamel.
- Cover the dish tightly with aluminum foil and bake at 375°F (190°C) for 35 minutes.
- Remove the foil, top with the remaining mozzarella, and bake uncovered for 15 minutes until bubbly and golden brown.
- Let the lasagna rest for 15 minutes before slicing and serving.
Notes
Roast the vegetables until completely tender before pureeing for a smooth layer. Let the baked lasagna rest for 15 minutes before slicing so the layers can set.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 455
- Sugar: 8g
- Sodium: 520mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 75mg