Layered Sweet Potato Butternut Squash Carrot Lasagna Recipe

Why You’ll Love This Recipe

I enjoy this recipe because it highlights vegetables in a creative and hearty way. I like how the layers bake together into soft, flavorful slices, while the sweet and tangy glaze ties everything together. It works beautifully as a vegetarian main or a standout side dish for special meals.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 medium sweet potatoes, thinly sliced
2 cups butternut squash, diced
2 medium carrots, thinly sliced
2 tablespoons olive oil
salt to taste
black pepper to taste
1 cup feta cheese, crumbled
1/2 cup walnuts, chopped and toasted
1/2 cup cranberry juice
2 tablespoons honey
1 tablespoon balsamic vinegar

Directions

I start by preheating the oven to 375°F (190°C) and greasing a baking dish. I toss the sweet potatoes, butternut squash, and carrots with one tablespoon of olive oil, salt, and pepper, then roast them for about 15 to 20 minutes until just tender.

To assemble, I layer the sweet potatoes on the bottom of the baking dish, followed by some feta and walnuts. I continue layering with squash, carrots, more feta, and walnuts, repeating until the dish is full and finishing with a layer of sweet potatoes on top.

For the glaze, I simmer cranberry juice, honey, and balsamic vinegar in a small saucepan for 5 to 7 minutes until it reduces and thickens slightly. I drizzle about two-thirds of the glaze over the layered vegetables, cover the dish with foil, and bake for 30 minutes. I then remove the foil, drizzle the remaining glaze on top, and bake uncovered for another 10 to 15 minutes until golden and bubbling. I let it rest before slicing and serving.

Servings and Timing

I usually get about 6 servings from this recipe. The total time is around 1 hour and 5 minutes, including roasting the vegetables, assembling the layers, baking, and resting time.

Variations

I sometimes swap feta for goat cheese for a creamier texture. When I want extra herbs, I add fresh thyme or rosemary between the layers. For a nut-free version, I simply leave out the walnuts or replace them with pumpkin seeds.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to four days. When reheating, I warm individual portions in the oven or microwave until heated through, which helps keep the layers intact.

FAQs

Can I prepare this dish ahead of time?

I often assemble it a few hours in advance and keep it refrigerated, then bake it when I’m ready to serve.

Do the vegetables need to be roasted first?

I roast them briefly to soften them and enhance their natural sweetness before layering.

Can I use fresh cranberries instead of juice?

I prefer juice for a smooth glaze, but I can simmer fresh cranberries with water and strain them if needed.

Is this dish served as a main or a side?

I serve it both ways depending on the meal, and it works well in either role.

How do I keep the layers from falling apart?

I let the lasagna rest before slicing, which helps the layers set nicely.

Conclusion

I find this layered sweet potato, butternut squash, and carrot lasagna to be a beautiful and flavorful way to celebrate vegetables. Whenever I want a dish that feels wholesome, festive, and satisfying, this recipe is one I truly enjoy making.

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