Description
A colorful layered vegetable lasagna made with sweet potatoes, butternut squash, and carrots, paired with salty feta, crunchy walnuts, and finished with a tangy cranberry-honey glaze for a comforting yet elegant dish.
Ingredients
2 medium sweet potatoes, thinly sliced
2 cups butternut squash, diced
2 medium carrots, thinly sliced
2 tablespoons olive oil
Salt, to taste
Black pepper, to taste
1 cup crumbled feta cheese
1/2 cup chopped toasted walnuts
1/2 cup 100% pure cranberry juice
2 tablespoons honey
1 tablespoon balsamic vinegar
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
- Toss the sweet potatoes, butternut squash, and carrots with 1 tablespoon of olive oil, salt, and black pepper.
- Spread the vegetables on a baking sheet and roast for 15–20 minutes, until just beginning to soften.
- Layer sweet potatoes on the bottom of the prepared baking dish. Sprinkle with some feta cheese and walnuts.
- Add a layer of butternut squash, then a layer of carrots. Continue layering vegetables with feta and walnuts, finishing with sweet potatoes on top.
- In a small saucepan, combine the cranberry juice, honey, and balsamic vinegar. Simmer for 5–7 minutes until reduced to a glossy glaze.
- Drizzle two-thirds of the glaze over the layered vegetables. Cover the dish with foil and bake for 30 minutes.
- Remove the foil, drizzle the remaining glaze over the top, and bake uncovered for another 10–15 minutes until golden and bubbling.
- Let the lasagna rest for 10 minutes before slicing and serving.
Notes
Roasting the vegetables first improves flavor and prevents excess moisture.
Goat cheese can be substituted for feta for a creamier taste.
Fresh herbs like thyme or rosemary add extra aroma between layers.
Use 100% pure cranberry juice to avoid an overly sweet glaze.
Letting the dish rest helps the layers set for cleaner slices.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 16 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 9 g
- Cholesterol: 25 mg
