When the chill sets in and you crave something warm and satisfying, this layered sweet potato lasagna is exactly what you need. Combining the natural sweetness of sweet potatoes and butternut squash with a herby creamy sauce, this dish brings comfort to your dinner table in every bite. You’ll love how the layers melt together, creating a hearty yet elegant meal to share with family or friends.
This sweet potato lasagna recipe is not only delicious but also a wonderful way to enjoy seasonal produce in a new and exciting way. Whether it’s for a cozy weeknight dinner or a special occasion, it’s sure to become a staple in your recipe collection.
Why You'll Love This Recipe
- Uses wholesome, seasonal vegetables for natural sweetness and nutrition.
- Vegetarian-friendly comfort food that’s hearty and satisfying.
- Layers of creamy sauce and roasted veggies create rich, comforting textures.
- Easy to prepare ahead and bake when ready to serve.
- Perfect for impressing guests or a cozy night in.
Ingredients
Gather these fresh and simple ingredients to make your sweet potato lasagna come alive with flavor and texture.
- 2 large sweet potatoes, peeled and sliced thinly (about 4 cups)
- 1 medium butternut squash, peeled, seeded, and sliced thinly (about 4 cups)
- 2 tablespoons olive oil, divided
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 3 cups whole milk
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1/2 teaspoon nutmeg
- 1 cup grated Parmesan cheese, divided
- 1 1/2 cups shredded mozzarella cheese
- Salt and freshly ground black pepper, to taste
- Fresh sage leaves, for garnish (optional)
Recipe Details
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Servings: 6
- Calories: Approximately 350 per serving
How to Make The Comfort You’ve Been Craving: Delicious Layered Sweet Potato & Butternut Squash Lasagna!
- Preheat your oven to 375°F. Toss the sliced sweet potatoes and butternut squash with 1 tablespoon olive oil, salt, and pepper, then roast on a baking sheet for 20 minutes until just tender.
- Meanwhile, heat the remaining olive oil in a saucepan over medium heat. Sauté the onion until soft, about 5 minutes, then add garlic and cook another minute until fragrant.
- Whisk in the butter until melted, then stir in the flour to form a roux. Slowly pour in the milk while whisking continuously to avoid lumps. Cook until the sauce thickens, about 6-8 minutes.
- Season the sauce with sage, thyme, nutmeg, salt, and pepper. Remove from heat and stir in half the Parmesan cheese.
- In a greased 9x13 inch baking dish, layer one-third of the roasted sweet potatoes, then one-third of the butternut squash, and drizzle with one-third of the sauce. Repeat layering two more times, ending with sauce on top. Sprinkle mozzarella and remaining Parmesan evenly over the final layer.
- Cover the dish with foil and bake for 30 minutes. Remove foil and bake an additional 15-20 minutes until bubbly and golden brown on top.
- Let the lasagna rest for 10 minutes before serving to allow layers to set and flavors to meld beautifully.
Tips for the Best Results
- Slice vegetables evenly for uniform cooking and layering.
- Roast the sweet potatoes and squash beforehand to bring out their natural sweetness and reduce moisture.
- Use whole milk and real butter in the sauce for a richer, creamier texture.
- Allow the lasagna to rest after baking; this makes slicing cleaner and flavors more harmonious.
- Garnish with fresh sage for an aromatic touch and beautiful presentation.
Storage and Reheating
Store leftover sweet potato lasagna covered in the refrigerator for up to 4 days. When ready to enjoy, reheat individual portions in the microwave or warm the entire dish covered in a 350°F oven until heated through.
For longer storage, this lasagna freezes well. Wrap tightly in foil and place in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating as directed.
Frequently Asked Questions
Can I substitute other vegetables for the butternut squash?
Yes, you can use similar textured vegetables like pumpkin or acorn squash. Just make sure to slice them thinly and roast until tender to maintain the balance of flavors and textures in the lasagna.
Is this recipe gluten-free?
This recipe uses all-purpose flour to make the béchamel sauce, so it is not gluten-free as written. To make it gluten-free, substitute the flour with a gluten-free flour blend or cornstarch, adjusting as needed for thickness.
Can I make this lasagna vegan?
To make a vegan version, replace butter with plant-based margarine, use a plant-based milk such as almond or oat milk, and substitute cheese with vegan cheese alternatives or nutritional yeast for a cheesy flavor.
How do I know when the lasagna is done baking?
The lasagna is done when the sauce is bubbling around the edges and the top is golden brown. You can also insert a knife or skewer to check that the layers are tender and heated through.