Introduction

This Layered Sweet Potato Butternut Squash Carrot Lasagna is a delightful vegetarian dish that combines roasted vegetables with tangy feta and a sweet-tart cranberry glaze. Perfect for a cozy dinner, it offers vibrant flavors and beautiful layers that impress both the eyes and the palate.

Layered Sweet Potato, Butternut Squash, and Carrot Lasagna with Feta, Walnuts, and Cranberry Balsamic Glaze Recipe - Recipe Image

Ingredients

2 medium sweet potatoes, thinly sliced
2 cups diced butternut squash
2 medium carrots, thinly sliced
2 tbsp olive oil
Salt and black pepper, to taste
1 cup crumbled feta cheese
½ cup chopped toasted walnuts
½ cup cranberry juice (100% pure)
2 tbsp honey
1 tbsp balsamic vinegar

Instructions

Step 1: Preheat oven to 375°F (190°C) and grease a baking dish.
Step 2: In a bowl, toss the sliced sweet potatoes, diced butternut squash, and sliced carrots with 1 tablespoon olive oil, salt, and black pepper.
Step 3: Spread the vegetables on a baking sheet and roast for 15–20 minutes until just tender.
Step 4: Begin layering in the greased baking dish: start with a layer of sweet potatoes, then sprinkle some crumbled feta and chopped toasted walnuts.
Step 5: Add a layer of butternut squash followed by a layer of carrots. Continue layering the vegetables, feta, and walnuts until the dish is full, finishing with a top layer of sweet potatoes.
Step 6: To make the glaze, combine cranberry juice, honey, and balsamic vinegar in a saucepan. Simmer for 5–7 minutes until the mixture reduces to a thick glaze.
Step 7: Drizzle two-thirds of the glaze over the assembled lasagna. Cover the dish with foil and bake for 30 minutes.
Step 8: Remove the foil, drizzle the remaining glaze over the top, and bake uncovered for another 10–15 minutes until the top is golden and bubbling.
Step 9: Allow the lasagna to rest for 10 minutes before slicing and serving.

Tips & Variations

Use a mandoline slicer to achieve even thin slices of sweet potatoes and carrots for uniform cooking.
Substitute goat cheese for feta if you prefer a creamier, tangier flavor.
For added freshness, garnish with chopped fresh thyme or rosemary before serving.
Try swapping walnuts for pecans or almonds for a different nutty texture.
Make it vegan by omitting the cheese and using maple syrup instead of honey in the glaze.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual portions in a microwave or oven until heated through. The glaze may thicken upon chilling, so you can add a splash of water to loosen it if reheating in a saucepan.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this lasagna in advance?

Yes, you can assemble the lasagna ahead of time and keep it covered in the refrigerator for up to 24 hours before baking.

What can I substitute if I don’t have cranberry juice?

You can use pomegranate juice or grape juice as a substitute to maintain the sweet and tangy glaze flavor.

Layered Sweet Potato, Butternut Squash, and Carrot Lasagna with Feta, Walnuts, and Cranberry Balsamic Glaze Recipe

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This Layered Sweet Potato Butternut Squash Carrot Lasagna is a vibrant and healthy vegetarian dish featuring roasted sweet potatoes, butternut squash, and carrots layered with crumbled feta cheese and toasted walnuts. Finished with a tangy cranberry glaze, this baked lasagna offers a delightful balance of sweet, savory, and nutty flavors, perfect for a comforting and nutritious meal.

Author: zara
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 75 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Vegetables

2 medium sweet potatoes, thinly sliced
2 cups diced butternut squash
2 medium carrots, thinly sliced

Other Ingredients

2 tbsp olive oil
Salt and black pepper, to taste
1 cup crumbled feta cheese
½ cup chopped toasted walnuts
½ cup cranberry juice (100% pure)
2 tbsp honey
1 tbsp balsamic vinegar

Instructions

Preheat and prepare: Preheat your oven to 375°F (190°C) and grease a baking dish to prevent sticking and ensure easy serving.
Roast vegetables: Toss the thinly sliced sweet potatoes, diced butternut squash, and thinly sliced carrots with 1 tablespoon of olive oil, salt, and black pepper. Spread them onto a baking sheet and roast for 15–20 minutes until they are just tender but not fully cooked.
First layer: Place a layer of roasted sweet potatoes at the bottom of the prepared baking dish. Sprinkle some crumbled feta cheese and chopped toasted walnuts evenly over this layer.
Continue layering: Add a layer of roasted butternut squash followed by a layer of roasted carrots. Repeat layering vegetables, feta, and walnuts until the dish is full, finishing with a top layer of sweet potatoes.
Make glaze: In a small saucepan, combine the cranberry juice, honey, and balsamic vinegar. Simmer the mixture for 5–7 minutes, stirring occasionally, until it reduces and thickens into a glaze.
Assemble and bake: Drizzle two-thirds of the cranberry glaze over the assembled lasagna. Cover the dish with foil and bake for 30 minutes to allow the flavors to meld and the vegetables to cook through.
Final bake: Remove the foil, drizzle the remaining glaze on top, and bake uncovered for an additional 10–15 minutes until the top is golden and the dish is bubbling.
Rest and serve: Let the lasagna rest for 10 minutes before slicing and serving. This resting period helps the layers set for easier serving and enhances the flavors.

Notes

For uniform cooking, slice all vegetables to similar thickness.
To toast walnuts, dry roast them in a skillet over medium heat until fragrant, about 3-5 minutes.
Adjust honey in the glaze for more or less sweetness depending on preference.
Use a sharp knife to slice the lasagna after resting to maintain the neat layers.
This dish can be prepared ahead; assemble and refrigerate before baking.

Keywords: Sweet potato lasagna, vegetable lasagna, butternut squash recipe, roasted vegetable lasagna, healthy vegetarian dinner, fall recipes