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