Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper.

Toss butternut squash, sprouts, carrots, and red onion with olive oil, salt, and pepper. Spread on the sheets and roast until edges are golden brown, about 25 minutes.

While the veggies roast, heat olive oil in a saucepan over medium heat. Sauté minced garlic until fragrant (1–2 minutes), then stir in tomato passata and thyme, and simmer for 5 minutes.

Spread a third of the sauce on the bottom of a 9×13 inch dish. Arrange half the roasted vegetables on top and sprinkle with ricotta and mozzarella.

Add another sauce layer, remaining veggies, and cheeses. Finish with Parmesan sprinkled on top.

Place in the oven at 375°F (190°C) for 20–25 minutes until cheese is melted and the top is golden. Let rest for 5 minutes before slicing.