Description
This Layered Sweet Potato Butternut Squash Carrot Lasagna Recipe is a cozy, vegetarian comfort dish made with roasted vegetables, creamy feta, crunchy walnuts, and a lightly sweet cranberry balsamic glaze.
Ingredients
2 medium sweet potatoes, thinly sliced
2 cups diced butternut squash
2 medium carrots, thinly sliced
2 tablespoons olive oil
Salt, to taste
Black pepper, to taste
1 cup crumbled feta cheese
½ cup chopped toasted walnuts
½ cup cranberry juice, 100% pure
2 tablespoons honey
1 tablespoon balsamic vinegar
Instructions
Preheat oven to 375°F and lightly grease a baking dish.
Toss sweet potatoes, butternut squash, and carrots with olive oil, salt, and pepper.
Roast vegetables for 15–20 minutes until just tender.
Layer sweet potatoes in the baking dish, followed by feta and walnuts.
Add layers of squash and carrots, repeating until the dish is full, finishing with sweet potatoes on top.
In a saucepan, simmer cranberry juice, honey, and balsamic vinegar for 5–7 minutes until reduced to a glaze.
Drizzle two-thirds of the glaze over the lasagna, cover with foil, and bake for 30 minutes.
Remove foil, drizzle remaining glaze, and bake uncovered for 10–15 minutes until golden and bubbling.
Rest for 10 minutes before slicing and serving.
Notes
Slice vegetables evenly for consistent cooking.
This dish tastes even better the next day, making it great for leftovers.
You can substitute goat cheese for feta if desired.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 14 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 25 mg