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

Introduction

This layered sweet potato, butternut squash, and carrot lasagna is a vibrant and comforting dish perfect for fall dinners. With tender roasted vegetables, creamy feta, crunchy walnuts, and a tangy cranberry-honey glaze, it offers a unique twist on classic lasagna. It’s both hearty and wholesome, making it a great vegetarian main course.

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

1. Step 1: Preheat your oven to 375°F (190°C) and grease a baking dish to prevent sticking.
2. Step 2: Toss the sliced sweet potatoes, diced butternut squash, and sliced carrots with 1 tablespoon of olive oil, salt, and black pepper. Spread them on a baking sheet and roast for 15–20 minutes until just tender but not mushy.
3. Step 3: Start layering the lasagna by placing sweet potato slices on the bottom of the greased baking dish. Sprinkle some crumbled feta and chopped walnuts over the sweet potatoes.
4. Step 4: Add a layer of roasted butternut squash followed by a layer of roasted carrots. Continue layering the vegetables with feta cheese and walnuts until the dish is full, finishing with a top layer of sweet potatoes.
5. Step 5: In a small saucepan, combine the cranberry juice, honey, and balsamic vinegar. Simmer over medium heat for 5–7 minutes until the mixture reduces into a thick glaze.
6. Step 6: Drizzle about two-thirds of the glaze over the assembled lasagna. Cover the dish with foil and bake for 30 minutes.
7. Step 7: Remove the foil, drizzle the remaining glaze over the top, and bake uncovered for another 10–15 minutes until the top is golden and bubbling.
8. Step 8: Let the lasagna rest for 10 minutes before slicing to allow it to set. Serve warm.

Tips & Variations

• For extra flavor, toast walnuts before chopping to enhance their nuttiness.
• Substitute goat cheese for feta if you prefer a creamier texture and tangier taste.
• Use fresh cranberry juice without added sugar for a more natural glaze.
• Cut vegetables uniformly to ensure even roasting and layering.

Storage

Store leftover lasagna covered in the refrigerator for up to 3 days. Reheat individual slices in the microwave or oven until warmed through. To freeze, wrap tightly and freeze for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can assemble the lasagna a day before baking. Keep it covered in the refrigerator and bake when ready. This allows the flavors to meld even more.

Can I use other vegetables in this lasagna?

Absolutely. You can substitute or add vegetables like zucchini, spinach, or mushrooms depending on your preference and seasonal availability.

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

Print Recipe

★★★★★

4.7 from 95 reviews

A delicious and wholesome layered lasagna featuring roasted sweet potatoes, butternut squash, and carrots, enhanced with crumbled feta cheese, toasted walnuts, and a tangy cranberry glaze. This vibrant vegetarian dish combines sweet and savory flavors, perfect for a comforting and nutritious meal.

• Author: Joe
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Vegetarian American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

Glaze

• ½ cup cranberry juice (100% pure)
• 2 tbsp honey
• 1 tbsp balsamic vinegar

Instructions

1. Preheat and prepare: Preheat your oven to 375°F (190°C) and grease a baking dish to prevent sticking.
2. Roast vegetables: Toss the thinly sliced sweet potatoes, diced butternut squash, and sliced carrots with 1 tablespoon of olive oil, salt, and black pepper. Spread them out and roast in the oven for 15–20 minutes until they are just tender but still hold their shape.
3. First layer: In the prepared baking dish, create the first layer using the roasted sweet potatoes. Sprinkle some crumbled feta cheese and chopped toasted walnuts over this layer to add creaminess and crunch.
4. Continue layering: Add a layer of roasted butternut squash followed by a layer of roasted carrots. Continue layering the vegetables, feta cheese, and walnuts alternately, finishing with a top layer of sweet potatoes.
5. Make glaze: In a small saucepan, combine the cranberry juice, honey, and balsamic vinegar. Simmer over medium heat for 5–7 minutes, stirring occasionally, until the mixture reduces to a thick glaze.
6. Assemble and bake: Drizzle two-thirds of the cranberry glaze evenly over the layered vegetables. Cover the dish tightly with foil and bake in the oven for 30 minutes to allow flavors to meld.
7. Final bake: Remove the foil, drizzle the remaining glaze over the lasagna, and bake uncovered for an additional 10–15 minutes until the top is golden and bubbling.
8. Rest and serve: Let the lasagna rest for 10 minutes after baking to set before slicing and serving warm.

Notes

• For enhanced flavor, toast the walnuts before chopping them.
• You can substitute goat cheese for feta if you prefer a tangier taste.
• Make sure not to over-roast the vegetables initially; they should be just tender to avoid becoming mushy after baking.
• Letting the lasagna rest allows it to firm up, making it easier to slice and serve.

Keywords: sweet potato lasagna, butternut squash recipe, healthy vegetarian casserole, layered vegetable lasagna, fall vegetable dishes, feta and walnut lasagna