Description
Creamy béchamel meets sweet roasted squash and potato in each gooey cheese-studded layer. Aromatic thyme and garlic peek through a tangy tomato sauce, while the top bakes to bubbling golden perfection—pure comfort in every slice.
Ingredients
- 12 sheets lasagna noodles
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 500 grams sweet potato peeled and sliced
- 500 grams butternut squash peeled and sliced
- 400 grams canned crushed tomatoes
- 250 grams ricotta cheese
- 200 grams mozzarella cheese shredded
- 50 grams Parmesan cheese grated
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 500 milliliters milk
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Preheat the oven to 180°C (350°F).
- In a large skillet heat olive oil over medium heat and sauté onion until translucent then add garlic and cook for another minute.
- Add sweet potato and butternut squash slices to the skillet, season with salt, pepper and thyme, and cook for 5 minutes stirring occasionally.
- Pour in crushed tomatoes, reduce heat, and simmer for 10 minutes until the sauce thickens.
- While the sauce simmers melt butter in a saucepan over medium heat then whisk in flour and cook for 1 minute before gradually adding milk and stirring until the béchamel sauce is smooth and thickened.
- Cook lasagna noodles in a large pot of boiling salted water until al dente then drain and set aside.
- Spread a thin layer of vegetable tomato sauce on the bottom of a baking dish.
- Arrange a layer of lasagna noodles over the sauce then dollop ricotta evenly on top and drizzle with some béchamel sauce.
- Spoon a layer of the vegetable tomato sauce over the ricotta then sprinkle with mozzarella and Parmesan.
- Repeat the noodle, ricotta, béchamel, sauce and cheese layers until all ingredients are used, finishing with a generous layer of cheese on top.
- Bake in the preheated oven for 30–35 minutes until the cheese is golden and bubbling.
- Remove from the oven and let rest for 10 minutes before slicing and serving.
Notes
- Allow lasagna to rest for 10 minutes before slicing to improve texture.
- Swap ricotta with cottage cheese for a lighter filling.
- Fresh basil leaves sprinkled on top add a bright finish.
- Store leftovers in an airtight container in the fridge for up to 3 days.