Layered Sweet Potato Butternut Squash Carrot Lasagna Recipe
Indulge in the vibrant flavors of our Layered Sweet Potato Butternut Squash Carrot Lasagna Recipe—a delightful, hearty dish perfect for any gathering or a cozy weeknight dinner. This vegetarian lasagna features rich layers of roasted sweet potatoes, creamy feta cheese, and a tangy cranberry-honey glaze that elevates every bite. Not only is it visually stunning with its colorful layers, but it’s also packed with nutrients from wholesome vegetables. This dish offers a beautiful balance of sweetness and savory goodness, making it an excellent centerpiece to impress family and friends.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Ingredients
Scale
- 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
- Preheat your oven to 375°F (190°C) and grease a baking dish.
- Toss the sweet potatoes, butternut squash, and carrots with olive oil, salt, and pepper; roast for 15–20 minutes until tender.
- Layer sweet potatoes at the bottom of the baking dish followed by feta and walnuts. Repeat layers with remaining veggies.
- Simmer cranberry juice, honey, and balsamic vinegar in a saucepan until reduced into a glaze.
- Drizzle glaze over the top layer of lasagna; cover with foil and bake for 30 minutes.
- Remove foil, add more glaze, and bake uncovered for another 10–15 minutes until golden brown.
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 330
- Sugar: 12g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 20mg