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Layered Sweet Potato, Butternut Squash, Parsnips Lasagna

Layered Sweet Potato, Butternut Squash, Parsnips Lasagna Delight

This Layered Sweet Potato, Butternut Squash, Parsnips Lasagna is a delicious gluten-free meal that combines rich cheese layers and roasted winter vegetables.
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Prep Time 30 minutes
Cook Time 55 minutes
Resting Time 10 minutes
Total Time 1 hour 35 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 2 medium Sweet Potatoes Provides natural sweetness and bulk; substitute with more butternut squash for more sweetness.
  • 1 medium Butternut Squash Adds delicate sweetness; consider pumpkin puree for a different taste.
  • 3 medium Parsnips Offers earthy depth; carrots can be used for a sweeter taste.
  • 2 tablespoons Olive Oil Used for tossing vegetables.
  • 1 teaspoon Salt Enhances overall flavor; adjust according to preference.
  • 1 teaspoon Black Pepper Adjust according to preference.
  • 1 teaspoon Dried Thyme Provides a lovely herbal note; fresh thyme can be used.
  • 1 teaspoon Garlic Powder Adds savory depth; fresh garlic can be used.
For the Cheese Layers
  • 1 cup Feta Cheese Offers creamy tanginess.
  • 2 cups Ricotta Cheese Contributes velvety creaminess.
  • 1/2 cup Milk Helps achieve creamy consistency.
  • 1 large Egg Binds the ricotta mixture; omit for a dairy-free version.
For the Glaze
  • 1 cup Cranberry Juice Base for the glaze.
  • 1/4 cup Honey Sweetens the glaze.
  • 2 tablespoons Lemon Juice Brightens the glaze.
Seasoning & Flavor Enhancers
  • 1/4 teaspoon Nutmeg Adds warmth and depth.
  • 1/2 cup Walnuts Brings crunch and nuttiness.

Equipment

  • 9x13 inch baking dish
  • Large bowl
  • Medium bowl
  • Baking Sheet
  • small saucepan

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
  2. In a large bowl, toss together sliced sweet potatoes, butternut squash, and parsnips with olive oil, salt, black pepper, dried thyme, and garlic powder. Spread on a baking sheet and roast for about 30 minutes.
  3. Mix ricotta cheese, milk, egg, and nutmeg in a medium bowl until smooth. Set aside.
  4. Spread a thin layer of the ricotta mixture in the bottom of the greased baking dish.
  5. Layer half of the roasted sweet potatoes over the ricotta, followed by more ricotta and crumbled feta.
  6. Add another layer of roasted butternut squash on top of the feta and ricotta, followed by a dollop of ricotta and walnuts.
  7. Layer the remaining roasted parsnips, then spread another layer of the ricotta mixture followed by feta and walnuts.
  8. Cover with aluminum foil and bake for 40 minutes. Remove the foil and bake for an additional 15 minutes.
  9. Prepare the glaze by combining cranberry juice, honey, and lemon juice in a small saucepan over medium heat, simmer until thickened.
  10. Once baked, let the lasagna cool for 10 minutes, then drizzle the glaze over the top before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 12gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 40mgSodium: 500mgPotassium: 600mgFiber: 5gSugar: 8gVitamin A: 12000IUVitamin C: 30mgCalcium: 150mgIron: 2mg

Notes

This dish is perfect for meal prep; assemble ahead of time and bake when ready.

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