Layered Sweet Potato Butternut Squash Carrot Lasagna Recipe
A colorful, veggie-packed lasagna made with roasted sweet potatoes, squash, and carrots, layered with feta, walnuts, and a tangy cranberry glaze.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baked
- Cuisine: Vegetarian, Fusion
- Diet: Vegetarian
Ingredients
Vegetables:
2 medium sweet potatoes, thinly sliced
2 cups diced butternut squash
2 medium carrots, thinly sliced
For Roasting:
2 tbsp olive oil (divided)
Salt and black pepper, to taste
Filling & Topping:
1 cup crumbled feta cheese
½ cup chopped toasted walnuts
Cranberry Balsamic Glaze:
½ cup 100% pure cranberry juice
2 tbsp honey
1 tbsp balsamic vinegar
Instructions
Preheat and Prepare:
Preheat oven to 375°F (190°C). Grease a baking dish.
Roast Vegetables:
Toss sliced sweet potatoes, butternut squash, and carrots with 1 tablespoon olive oil, salt, and pepper.
Spread on a baking sheet and roast for 15–20 minutes until just tender.
Layer Lasagna:
In the prepared baking dish, start with a layer of sweet potato slices.
Sprinkle with some feta and walnuts.
Add a layer of butternut squash, then carrots.
Continue layering vegetables, feta, and walnuts, ending with sweet potatoes on top.
Make the Glaze:
In a small saucepan, combine cranberry juice, honey, and balsamic vinegar.
Simmer over medium heat for 5–7 minutes until reduced to a thick glaze.
Assemble and Bake:
Drizzle ⅔ of the glaze over the lasagna. Cover with foil and bake for 30 minutes.
Final Bake:
Remove foil, drizzle with remaining glaze, and bake uncovered for another 10–15 minutes until golden and bubbling.
Rest and Serve:
Let rest for 10 minutes before slicing. Serve warm with extra feta or fresh herbs if desired.
Notes
Use a mandoline for evenly thin veggie slices.
Substitute goat cheese for feta if preferred.
Add fresh thyme or sage for an herbaceous twist.
Great make-ahead dish—reheats well the next day.
