Sweet Potato Butternut Squash Carrot Lasagna

A savory-sweet layered vegetable lasagna featuring roasted sweet potatoes, butternut squash, carrots, feta, walnuts, and a tangy cranberry-honey glaze. This naturally gluten-free dish brings together fall vegetables in a beautiful presentation perfect for holiday gatherings or cozy weeknight dinners.

Why You’ll Love This Recipe

This vegetable lasagna breaks all the traditional rules in the best way possible. The sweet potatoes create sturdy layers that hold everything together without any pasta, while the butternut squash adds creamy texture and the carrots bring a slight bite. The cranberry-honey glaze ties it all together with a sweet-tart finish that complements the salty feta and earthy walnuts.

It works wonderfully as a vegetarian main course or an impressive side dish. The colorful layers make it look like you spent hours in the kitchen, but the actual hands-on time is minimal. Plus, it reheats beautifully, making it ideal for meal prep or preparing ahead for dinner parties.

Ingredients

• 2 medium sweet potatoes, peeled and thinly sliced (about 1/4 inch thick)
• 2 cups diced butternut squash (1/2 inch cubes)
• 2 medium carrots, peeled and thinly sliced (about 1/4 inch thick)
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 1 cup crumbled feta cheese
• 1/2 cup chopped toasted walnuts
• 1/2 cup cranberry juice (100% pure)
• 2 tablespoons honey
• 1 tablespoon balsamic vinegar

Equipment

• 8×8 inch or 9×9 inch baking dish
• Small saucepan
• Aluminum foil
• Sharp knife
• Cutting board
• Measuring cups and spoons

Instructions

Preheat and prepare: Preheat oven to 375°F (190°C). Grease an 8×8 inch baking dish with olive oil or cooking spray.

Roast vegetables: Toss sliced sweet potatoes, diced squash, and sliced carrots with 1 tablespoon olive oil, salt, and pepper on a large baking sheet. Spread in a single layer and roast for 15 to 20 minutes until fork-tender but not mushy. The vegetables should bend easily but still hold their shape.

First layer: Arrange half the sweet potato slices on the bottom of the prepared dish, overlapping slightly. Sprinkle with about 1/4 cup feta cheese and 2 tablespoons walnuts.

Continue layering: Add half the butternut squash cubes, then half the carrot slices. Sprinkle with another 1/4 cup feta and 2 tablespoons walnuts. Repeat layering with remaining vegetables, ending with sweet potatoes on top. Reserve remaining feta and walnuts for the final layer.

Make glaze: In a small saucepan, combine cranberry juice, honey, and balsamic vinegar. Bring to a simmer over medium heat and cook for 5 to 7 minutes, stirring occasionally, until reduced by half and slightly thickened. The glaze should coat the back of a spoon lightly.

Assemble and bake: Drizzle about two-thirds of the glaze evenly over the lasagna. Top with remaining feta and walnuts. Cover tightly with aluminum foil and bake for 30 minutes.

Final bake: Remove foil and drizzle remaining glaze over the top. Bake uncovered for 10 to 15 minutes more until the edges are golden brown and you can see the glaze bubbling around the sides of the dish.

Rest and serve: Let rest for 10 minutes before slicing. This allows the layers to set and makes cutting much easier. Cut into squares and serve warm.

Important Notes

For extra flavor, toast walnuts in a dry skillet over medium heat for 3 to 5 minutes until fragrant before chopping. Watch them closely as they can burn quickly.

You can substitute goat cheese for feta if you prefer a milder, creamier flavor. Gruyere or aged white cheddar also work well for a different flavor profile.

If your glaze seems too thin after reducing, continue simmering for another 2 to 3 minutes. If it becomes too thick, whisk in a tablespoon of water to loosen it.

Tips for Best Results

Slice vegetables as uniformly as possible using a sharp knife or mandoline for even cooking. Consistent thickness ensures everything cooks at the same rate and creates neat, stable layers.

Do not skip the resting time after baking. Those 10 minutes help the layers set and prevent the lasagna from falling apart when you slice it.

Taste your glaze before the final drizzle. If your cranberry juice is particularly tart, you may want to add an extra teaspoon of honey.

Storage

Refrigerator: Store in an airtight container for up to 4 days. The flavors actually develop and improve after a day in the fridge.

Freezer: Store in a freezer-safe container for up to 2 months. Wrap tightly with plastic wrap, then aluminum foil to prevent freezer burn.

Reheating: Reheat individual portions in the microwave for 2 to 3 minutes, or reheat the entire dish in a 350°F oven for 20 to 25 minutes until warmed through. Cover with foil to prevent over-browning.

What to Serve With Sweet Potato Butternut Squash Carrot Lasagna

This vegetable lasagna pairs beautifully with fresh greens. Try it alongside a beet and orange salad for contrasting flavors and textures, or serve with crusty bread to soak up the cranberry glaze.

For a more substantial meal, consider adding garlic herb chicken with mashed potatoes and glazed carrots as a protein option. The dish also works wonderfully as part of a vegetarian feast with layered Mediterranean vegetable lasagna with creamy ricotta.

If you enjoy the sweet-savory combination, you will love sweet potato cranberry gratin or honey glazed carrots and green beans as complementary side dishes.

Frequently Asked Questions