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Gluten-Free Layered Sweet Potato Butternut Squash Carrot Lasagna For Spring Dinner

Gluten-Free Layered Sweet Potato Butternut Squash Carrot Lasagna For Spring Dinner
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A delicious and healthy lasagna made with layers of sweet potato, butternut squash, and carrots, perfect for a spring dinner.

Ingredients

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  • 2 large sweet potatoes, peeled and sliced
  • 1 medium butternut squash, peeled and sliced
  • 2 large carrots, peeled and sliced
  • 2 cups ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 2 cups marinara sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a baking dish, spread a layer of marinara sauce on the bottom.
  3. Layer half of the sweet potato slices over the sauce.
  4. Add half of the butternut squash slices on top of the sweet potatoes.
  5. Layer half of the carrot slices over the butternut squash.
  6. Spread half of the ricotta cheese over the vegetables.
  7. Sprinkle with half of the mozzarella and Parmesan cheese.
  8. Repeat the layers with the remaining ingredients, finishing with a layer of cheese on top.
  9. Cover with foil and bake for 30 minutes.
  10. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
  11. Let it cool for a few minutes before slicing and serving.

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Notes

  • Feel free to add other vegetables like spinach or zucchini.
  • This dish can be made ahead of time and stored in the refrigerator.
  • For a spicier kick, add red pepper flakes to the marinara sauce.

Nutrition

Find it online: https://www.glutenfreez.com/gluten-free-sweet-potato-butternut-squash-lasagna/