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

Introduction

This Layered Sweet Potato Butternut Squash Carrot Lasagna is a vibrant and hearty vegetarian dish perfect for cozy dinners. Combining roasted vegetables with tangy feta, toasted walnuts, and a sweet-tart cranberry glaze, it offers a unique twist on traditional lasagna that’s both flavorful and satisfying.

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 the oven to 375°F (190°C) and grease a baking dish lightly with olive oil.
2. Step 2: Toss the sliced sweet potatoes, butternut squash, and carrots with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 15–20 minutes, until they are just tender.
3. Step 3: Start layering the lasagna by placing a layer of sweet potatoes on the bottom of the greased baking dish. Sprinkle some crumbled feta cheese and chopped toasted walnuts over the sweet potatoes.
4. Step 4: Add a layer of butternut squash, then a layer of carrots. Continue layering the vegetables, feta, and walnuts until the dish is full, finishing with a top layer of sweet potatoes.
5. Step 5: In a small saucepan, combine cranberry juice, honey, and balsamic vinegar. Simmer over medium heat for 5–7 minutes until the mixture reduces to a thick glaze.
6. Step 6: Drizzle about two-thirds of the glaze evenly over the layered vegetables. Cover the dish with foil and bake for 30 minutes.
7. Step 7: Remove the foil, drizzle the remaining glaze on top, and bake uncovered for an additional 10–15 minutes until the lasagna is golden and bubbling.
8. Step 8: Let the lasagna rest for 10 minutes before slicing and serving. This helps the layers set for easier serving.

Tips & Variations

• For extra creaminess, add a layer of ricotta or béchamel sauce between the vegetable layers.
• Swap walnuts for pecans or almonds for a different nutty flavor.
• Use maple syrup instead of honey for a deeper sweetness in the glaze.
• To make this dish vegan, replace feta with a plant-based cheese and use agave syrup instead of honey.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire dish in a 350°F (175°C) oven for about 15 minutes until hot throughout. This lasagna tastes great warmed or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this lasagna ahead of time?

Yes, you can assemble the lasagna up to a day in advance. Keep it covered in the refrigerator and bake just before serving, adding a few extra minutes to the baking time if it’s cold from the fridge.

What can I substitute for butternut squash?

Other sweet, firm winter squash like kabocha or acorn squash work well. You could also use pumpkin if available. Just make sure to dice it into similar-sized pieces for even roasting.

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

Print Recipe

★★★★★

4.6 from 80 reviews

This Layered Sweet Potato Butternut Squash Carrot Lasagna is a wholesome, vibrant vegetable lasagna featuring roasted sweet potatoes, butternut squash, and carrots. Layers of creamy feta cheese and crunchy toasted walnuts add texture and richness, all beautifully tied together with a tangy-sweet cranberry honey glaze. It’s a comforting, elegant vegetarian dish perfect for cozy dinners or special occasions.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: 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 the oven to 375°F (190°C) and grease a baking dish to prevent sticking.
2. Roast vegetables: Toss the sliced sweet potatoes, diced butternut squash, and sliced carrots with 1 tablespoon olive oil, salt, and black pepper. Spread them evenly on a baking sheet and roast for 15–20 minutes or until just tender but not fully cooked.
3. First layer: Arrange a layer of roasted sweet potatoes on the bottom of the prepared baking dish. Sprinkle with crumbled feta cheese and chopped toasted walnuts for texture and flavor.
4. Continue layering: Add a layer of butternut squash followed by a layer of carrots. Repeat layering vegetables, feta cheese, and walnuts until the dish is filled, finishing with a sweet potato layer on top.
5. 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 thickens to a glaze consistency.
6. Assemble and bake: Drizzle about two-thirds of the cranberry glaze evenly over the layered vegetables. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes to meld flavors.
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: Allow the lasagna to rest for 10 minutes after baking to set before slicing and serving warm.

Notes

• Thinly slicing the vegetables ensures even cooking and layering.
• To toast walnuts, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally.
• The cranberry glaze adds a nice balance of sweetness and acidity, but feel free to adjust honey to taste.
• This dish can be prepared a day ahead; assemble and refrigerate before baking.
• For a vegan version, omit feta or substitute with a plant-based cheese.

Keywords: sweet potato lasagna, butternut squash recipe, vegetarian lasagna, roasted vegetable lasagna, healthy vegetarian dinner, fall vegetable dishes