Introduction

This layered sweet potato, butternut squash, and carrot lasagna is a comforting and vibrant vegetarian dish perfect for any season. Combining roasted vegetables with tangy feta, crunchy walnuts, and a sweet-tart cranberry glaze, it offers a delightful twist on traditional lasagna that’s both hearty and refreshing.

Layered Sweet Potato, Butternut Squash, and Carrot Lasagna with Feta, Walnuts, and Cranberry Balsamic Glaze Recipe - Recipe Image

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

Step 1: Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
Step 2: In a large bowl, toss the sliced sweet potatoes, diced butternut squash, and sliced carrots with 1 tablespoon of olive oil, salt, and black pepper. Spread them out on a baking sheet and roast for 15–20 minutes until the vegetables are just tender.
Step 3: Begin layering the lasagna by placing a layer of sweet potato slices on the bottom of the dish. Sprinkle some crumbled feta cheese and chopped toasted walnuts over this first layer.
Step 4: Add a layer of butternut squash followed by a layer of carrots. Continue layering the roasted vegetables alternating with feta cheese and walnuts until the dish is full, finishing with sweet potatoes on top.
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 thickens into a glaze.
Step 6: Drizzle two-thirds of the glaze evenly over the assembled lasagna. Cover the dish with foil and bake for 30 minutes.
Step 7: Remove the foil, drizzle the remaining glaze over the top, and bake uncovered for an additional 10–15 minutes until the top is golden and bubbly.
Step 8: Allow the lasagna to rest for 10 minutes before slicing and serving to let the layers set.

Tips & Variations

For added richness, sprinkle grated Parmesan or mozzarella in layers along with the feta.
Replace walnuts with pecans or almonds for a different crunch and flavor profile.
If you prefer a less sweet glaze, reduce the honey or substitute with maple syrup for a deeper taste.
Use a mandoline slicer to get even, thin vegetable slices for uniform cooking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm in a 350°F (175°C) oven until heated through. This dish also freezes well; wrap it 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 use other vegetables instead of butternut squash?

Yes, you can substitute butternut squash with similar roasting vegetables like pumpkin, acorn squash, or sweet bell peppers to maintain the texture and flavor balance.

Is this dish suitable for a gluten-free diet?

Absolutely. This recipe contains no gluten ingredients, making it a perfect gluten-free option for those avoiding wheat or gluten-containing products.

Layered Sweet Potato, Butternut Squash, and Carrot Lasagna with Feta, Walnuts, and Cranberry Balsamic Glaze Recipe

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★★★★★

4.7 from 97 reviews

This Layered Sweet Potato Butternut Squash Carrot Lasagna is a delicious, vegetarian dish featuring roasted vegetables layered with crumbled feta and toasted walnuts, finished with a tangy cranberry glaze. It’s a flavorful, wholesome alternative to traditional lasagna without pasta, perfect for a comforting and healthy meal.

Author: Tara
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 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

Seasoning & Oil

2 tbsp olive oil
Salt and black pepper, to taste

Layers & Toppings

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). Grease a baking dish to ensure the lasagna doesn’t stick during cooking.
Roast vegetables: In a bowl, toss the thinly sliced sweet potatoes, diced butternut squash, and sliced carrots with 1 tablespoon of olive oil, salt, and black pepper until evenly coated. Spread the vegetables on a baking sheet and roast in the oven for 15–20 minutes until they are just tender but not fully cooked.
First layer: Begin assembling your lasagna by layering sweet potato slices evenly on the bottom of the prepared baking dish. Sprinkle some crumbled feta cheese and chopped toasted walnuts over this layer.
Continue layering: Add a layer of roasted butternut squash followed by a layer of roasted carrots. Repeat layering the vegetables, feta cheese, and walnuts until the baking dish is full, finishing with a layer of sweet potatoes on top.
Make glaze: In a small saucepan, combine cranberry juice, honey, and balsamic vinegar. Simmer over medium heat for 5–7 minutes, stirring occasionally, until the mixture reduces and thickens into a glaze.
Assemble and bake: Drizzle about two-thirds of the cranberry glaze evenly over the vegetable lasagna. Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
Final bake: Remove the foil carefully, drizzle the remaining glaze over the top, and bake uncovered for an additional 10–15 minutes until the top is golden brown and the dish is bubbling.
Rest and serve: Remove the baking dish from the oven and let the lasagna rest for 10 minutes to set before slicing. Serve warm and enjoy your hearty, tasty vegetable lasagna.

Notes

Thinly slicing the vegetables ensures even roasting and easier layering.
To toast walnuts, heat them in a dry skillet over medium heat for 3–5 minutes until fragrant, stirring frequently to prevent burning.
The cranberry glaze adds a delightful sweet-tart flavor that complements the savory vegetables and feta.
You can substitute feta with goat cheese for a creamier texture.
Leftovers can be stored in the refrigerator for up to 3 days and reheated before serving.

Keywords: sweet potato lasagna, butternut squash recipe, roasted vegetable lasagna, vegetarian lasagna, healthy vegetable casserole, cranberry glaze lasagna