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Sweet Potato Butternut Squash Carrot Lasagna

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.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium sweet potatoes thinly sliced
  • 2 cups butternut squash diced
  • 2 medium carrots thinly sliced
  • 2 tablespoons olive oil
  • salt and black pepper to taste
  • 1 cup feta cheese crumbled
  • 1/2 cup walnuts chopped and toasted
  • 1/2 cup cranberry juice 100% pure
  • 2 tablespoons honey
  • 1 tablespoon balsamic vinegar

Equipment

  • baking dish
  • saucepan
  • Aluminum foil

Method
 

  1. Preheat oven to 375°F (190°C). Grease a baking dish.
  2. Toss sliced sweet potatoes, squash, and carrots with 1 tablespoon olive oil, salt, and pepper. Roast for 15 to 20 minutes until just tender.
  3. Layer sweet potatoes on the bottom of the dish. Add some feta and walnuts.
  4. Add a layer of squash, then carrots. Continue layering vegetables, feta, and walnuts until full. Finish with sweet potatoes on top.
  5. In a saucepan, simmer cranberry juice, honey, and balsamic vinegar for 5 to 7 minutes until reduced to a glaze.
  6. Drizzle two-thirds of the glaze over the lasagna. Cover with foil and bake for 30 minutes.
  7. Remove foil, drizzle remaining glaze, and bake uncovered for 10 to 15 more minutes until golden and bubbling.
  8. Let rest for 10 minutes before slicing and serving.

Notes

For extra flavor, toast walnuts before chopping. Can substitute goat cheese for feta if preferred. Slice vegetables uniformly for even cooking.
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