Layered Sweet Potato, Butternut Squash, and Parsnips Lasagna

Lasagna That Makes Vegetables Shine

Ever had a lasagna that bursts with colors and flavors but leaves you feeling light and satisfied? This Layered Sweet Potato, Butternut Squash, and Parsnips Lasagna not only flaunts a beautiful array of veggies, but it’s also creamy and slightly sweet, thanks to the delightful blend of cheeses and a drizzle of cranberry sauce. Instant comfort food without the guilt? Yes, please!

Why Make This Recipe

What’s not to love about a dish that screams comfort while being packed with nutrients? First off, it’s a one-pan wonder—just layer and bake, and you’re done! Second, it makes healthy eating feel more like a treat than a chore, which is always a win. And let’s be honest, how often do we find a recipe that even gets the kids asking for seconds? 🤩

Ingredients

You don’t need fancy stuff—just these basics!

• 3 medium sweet potatoes, thinly sliced
• 2 medium butternut squash, peeled and thinly sliced
• 2 parsnips, peeled and thinly sliced
• 2 cups ricotta cheese
• 1 cup feta cheese, crumbled
• 1 cup shredded mozzarella cheese
• 1 cup walnuts, chopped
• 1/2 cup cranberry sauce
• 2 tablespoons honey
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Lasagna noodles (optional, or use veggie layers)

Directions

1. Preheat the oven to 375°F (190°C).
2. In a bowl, mix the cranberry sauce and honey. Set aside.
3. In a large baking dish, layer the sweet potatoes, butternut squash, and parsnips. If using lasagna noodles, layer them in too!
4. Spread a layer of ricotta cheese followed by feta and then sprinkle walnuts.
5. Repeat layers until all ingredients are used, finishing with a layer of noodles or veggies topped with mozzarella cheese.
6. Drizzle the cranberry-honey glaze on top and season with thyme, salt, and pepper.
7. Cover with foil and bake for 30 minutes.
8. Remove foil and bake for an additional 15-20 minutes until golden and bubbly.
9. Let it cool for a few minutes before serving.

How to Make Layered Sweet Potato, Butternut Squash, and Parsnips Lasagna (Overview)

Let’s break this down. Start off by preheating your oven to get things sizzling. While it warms up, mix that scrumptious cranberry sauce with honey—it’s the ultimate sweet-and-savory combo! Layer your veggies—I mean, how gorgeous are those vibrant colors? Then, spread creamy cheeses and hit it with some walnuts for crunch. Just repeat until you can’t anymore. Pro tip: finishing with mozzarella makes it ooey-gooey perfection! 🤤

How to Serve Layered Sweet Potato, Butternut Squash, and Parsnips Lasagna

This lasagna looks like a fall festival on a plate! Serve it straight from the oven for maximum cheesy gooeyness, garnished with a sprinkle of fresh thyme. Pair it with a side salad for a refreshing crunch or some crusty bread to mop up every last bite. The aroma alone will have your guests swooning before they even taste it!

How to Store Layered Sweet Potato, Butternut Squash, and Parsnips Lasagna

You can keep this beauty in the fridge for about 3-4 days—if it lasts that long! For longer storage, pop it in the freezer, and it’ll be ready for you for up to 3 months. When you’re ready to indulge, just reheat in the oven gently to maintain that lovely texture.

Tips to Make Layered Sweet Potato, Butternut Squash, and Parsnips Lasagna

• Prep Ahead: Chop your veggies in advance for an easy-peasy assembly.
• Noodle Swap: If you’re feeling adventurous, skip the noodles altogether for an extra veggie-packed treat.
• Cheese Variety: Experiment with different cheeses—goat cheese adds a fun tang, or try a vegan cheese for a plant-based twist.
• Flavor Boost: Consider adding Italian seasoning or even a layer of spinach for extra greens.

Variation

Feel like switching things up? Try adding roasted garlic for an earthy note or swap in zucchini or spinach for a different texture. Want to make it vegan? Use tofu-based ricotta and skip the honey!

FAQs

1. Can I make this lasagna in advance?
Absolutely! Assemble it the night before and keep it covered in the fridge. Just pop it in the oven when you’re ready to bake.

2. How do I freeze it?
Once it’s baked and cooled, wrap it tightly in foil or use an airtight container. It’ll stay fresh for about three months (if you don’t eat it all first!).

3. What can I substitute for parsnips?
Carrots can step in nicely here! They’ll bring a bit of sweetness just like parsnips do.

📌 Pin this recipe for your next cozy dinner night!

Layered Sweet Potato, Butternut Squash, and Parsnips Lasagna

A vibrant and flavorful lasagna packed with sweet potatoes, butternut squash, and parsnips, layered with creamy cheeses and a touch of cranberry sauce.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: American, Vegetarian

Calories: 350

Ingredients Method Notes

Ingredients

  

Vegetable Layers

• 3 medium sweet potatoes, thinly sliced
• 2 medium butternut squash, peeled and thinly sliced
• 2 medium parsnips, peeled and thinly sliced

Cheeses and Nuts

• 2 cups ricotta cheese
• 1 cup feta cheese, crumbled
• 1 cup shredded mozzarella cheese
• 1 cup walnuts, chopped

Sauce and Seasoning

• 1/2 cup cranberry sauce
• 2 tablespoons honey
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• to taste Salt and pepper

Optional Noodles

• as needed Lasagna noodles (optional) Or use veggie layers

Method

 

Preparation

1. Preheat the oven to 375°F (190°C).
2. In a bowl, mix the cranberry sauce and honey. Set aside.

Layering and Baking

1. In a large baking dish, layer the sweet potatoes, butternut squash, and parsnips. If using lasagna noodles, layer them in too.
2. Spread a layer of ricotta cheese followed by feta and then sprinkle walnuts.
3. Repeat layers until all ingredients are used, finishing with a layer of noodles or veggies topped with mozzarella cheese.
4. Drizzle the cranberry-honey glaze on top and season with thyme, salt, and pepper.
5. Cover with foil and bake for 30 minutes.
6. Remove foil and bake for an additional 15-20 minutes until golden and bubbly.
7. Let it cool for a few minutes before serving.

Notes

Serve straight from the oven for maximum cheesy gooeyness. Pair with a side salad or crusty bread.