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 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.
- 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
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 the oven to 375°F (190°C) and grease a baking dish to prevent sticking.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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: 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
