Introduction

This layered sweet potato, butternut squash, and carrot lasagna is a vibrant, comforting dish perfect for showcasing autumn vegetables. With a sweet and tangy cranberry glaze and creamy feta, it offers a unique twist on traditional lasagna that’s both hearty and flavorful.

Layered Sweet Potato, Butternut Squash, and Carrot Lasagna with Cranberry Honey 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 the oven to 375°F (190°C) and grease a baking dish.
Step 2: Toss the sliced sweet potatoes, diced butternut squash, and sliced carrots with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 15–20 minutes until just tender.
Step 3: Begin layering the lasagna by placing sweet potato slices at the bottom of the greased baking dish. Sprinkle some crumbled feta cheese and chopped toasted walnuts over the sweet potatoes.
Step 4: Add a layer of roasted butternut squash followed by a layer of roasted carrots. Continue layering the vegetables, feta, and walnuts until the dish is full, finishing with sweet potatoes on top.
Step 5: To make the glaze, combine the cranberry juice, honey, and balsamic vinegar in a small saucepan. Simmer over medium heat for 5–7 minutes until the mixture reduces and thickens into a glaze.
Step 6: Drizzle two-thirds of the glaze over the assembled lasagna. Cover the dish with foil and bake for 30 minutes.
Step 7: Remove the foil, drizzle the remaining glaze over the top, and bake uncovered for an additional 10–15 minutes until the lasagna is golden and bubbling.
Step 8: Let the lasagna rest for 10 minutes before slicing and serving to allow the layers to set.

Tips & Variations

For a nut-free version, omit the walnuts or substitute with pumpkin seeds for extra crunch.
Use goat cheese instead of feta for a creamier texture and slightly different tang.
Add fresh herbs like thyme or sage into the layers for additional flavor.
You can prepare the roasted vegetables and glaze ahead of time to speed up assembly on baking day.

Storage

Store leftover lasagna in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm in a 350°F (175°C) oven until heated through. The glaze may thicken after refrigeration; adding a splash of water while reheating can help loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish vegan?

Yes, you can substitute the feta cheese with a plant-based cheese alternative or omit it entirely. Also, ensure the honey is replaced with maple syrup or agave for a fully vegan glaze.

Do I need to peel the sweet potatoes and carrots?

Peeling is optional. If you prefer a smoother texture, peel them before slicing. Otherwise, well-washed and thinly sliced unpeeled vegetables work fine and add extra nutrients.

Layered Sweet Potato, Butternut Squash, and Carrot Lasagna with Cranberry Honey Glaze Recipe

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4.6 from 64 reviews

This Layered Sweet Potato Butternut Squash Carrot Lasagna is a vibrant and hearty vegetarian dish that combines roasted sweet potatoes, butternut squash, and carrots with creamy feta cheese, toasted walnuts, and a tangy cranberry glaze. Baked to golden perfection, it’s a comforting yet healthy meal perfect for fall or any time you crave a nutritious veggie-packed lasagna alternative.

Author: Kai
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 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 suitable baking dish to prevent sticking during baking.
Roast vegetables: Toss the sliced sweet potatoes, diced butternut squash, and sliced carrots with 1 tablespoon of olive oil, salt, and black pepper. Spread them out evenly on a roasting pan and roast for 15–20 minutes until they are just tender but not mushy.
First layer: Begin layering the lasagna by placing a layer of roasted sweet potatoes at the bottom of the prepared baking dish. Sprinkle some crumbled feta cheese and chopped toasted walnuts over the sweet potatoes to add creaminess and crunch.
Continue layering: Add a layer of roasted butternut squash followed by a layer of roasted carrots. Repeat layering vegetables, feta cheese, and walnuts until the baking dish is filled. Finish with a top layer of sweet potatoes.
Make glaze: In a small saucepan, combine cranberry juice, honey, and balsamic vinegar. Simmer the mixture over medium heat for 5–7 minutes, stirring occasionally, until it thickens into a glaze.
Assemble and bake: Drizzle about two-thirds of the cranberry glaze evenly over the assembled lasagna. Cover the dish tightly with foil and bake in the preheated oven for 30 minutes to allow flavors to meld and vegetables to fully cook.
Final bake: Remove the foil carefully and drizzle the remaining glaze over the lasagna. Bake uncovered for an additional 10–15 minutes until the top turns golden and begins to bubble.
Rest and serve: Let the lasagna rest for 10 minutes after baking to allow it to set, making it easier to slice and serve.

Notes

Thinly slicing the vegetables helps them cook evenly and stack nicely.
To toast walnuts, dry roast them in a pan over medium heat until fragrant and golden.
The cranberry glaze adds a lovely sweet and tangy contrast to the savory layers.
Make sure to slice before the lasagna cools completely to prevent it from falling apart.
You can substitute feta with goat cheese for a different flavor profile.

Keywords: sweet potato lasagna, butternut squash lasagna, vegetarian lasagna, roasted vegetable lasagna, cranberry glaze, fall recipes