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