Layered Sweet Potato, Butternut Squash, and Carrot Lasagna with Cranberry-Honey Balsamic Glaze Recipe
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.
- 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
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
- Preheat and prepare: Preheat your oven to 375°F (190°C) and grease a baking dish to prevent sticking.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
