Sweet Potato, Butternut Squash & Carrot Lasagna

• 總時間: 55 minutes

食材

Vegetable Layers

2 medium sweet potatoes, peeled & thinly sliced

1 medium butternut squash, peeled & thinly sliced

3 large carrots, peeled & thinly sliced

3 tbsp olive oil

Salt & pepper, to taste

1 tsp dried thyme

1 tsp dried rosemary

Ricotta Filling

1 ½ cups ricotta cheese

1 cup shredded mozzarella

½ cup grated parmesan

1 egg

1 tbsp chopped fresh sage (or 1 tsp dried)

Salt & pepper, to taste

Walnut Topping

½ cup chopped walnuts, toasted

Cranberry-Honey Glaze

½ cup cranberry sauce

2 tbsp honey

1 tbsp balsamic vinegar

步驟

Preheat oven to 375°F and lightly oil a baking dish.

Toss sliced sweet potatoes, squash, and carrots with olive oil, thyme, rosemary, salt, and pepper. Set aside.

Mix ricotta, mozzarella, parmesan, egg, sage, salt, and pepper until creamy.

Layer the lasagna:

Veggies

Ricotta mixture

Repeat until everything is used

Finish with a layer of veggies on top

Cover with foil and bake for 45 minutes.

Remove foil, sprinkle toasted walnuts, and bake 10–15 more minutes until golden.

Whisk cranberry sauce, honey, and balsamic until smooth. Drizzle over the lasagna before serving.

Tips

Use a mandoline for even, thin veggie slices.

Add extra mozzarella between layers if you want it cheesier.

Let it rest 10 minutes before slicing for clean layers.