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