Description

This Layered Sweet Potato Lasagna is a delicious, hearty vegetable dish featuring thinly sliced roasted sweet potatoes, butternut squash, and carrots layered and baked with a tangy cranberry glaze and topped with crumbled feta and toasted walnuts. Perfect for a cozy, nutritious meal, it offers a flavorful twist on traditional lasagna by substituting pasta with wholesome vegetables.

Ingredients

Scale

Vegetables

2 medium sweet potatoes, thinly sliced
2 cups diced butternut squash
2 medium carrots, thinly sliced

For Roasting

2 tablespoons olive oil
Salt and black pepper, to taste

Toppings

1 cup crumbled feta cheese
½ cup chopped toasted walnuts

Cranberry Glaze

½ cup cranberry juice (100% pure)
2 tablespoons honey
1 tablespoon balsamic vinegar

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Instructions

Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease your baking dish with olive oil or cooking spray to prevent sticking during baking.
Roast Vegetables: In a large bowl, toss the sliced sweet potatoes, diced butternut squash, and sliced carrots with 1 tablespoon of olive oil. Season with salt and black pepper to taste. Spread the vegetables evenly on a baking tray and roast in the preheated oven for 15-20 minutes until they are tender but still hold shape.
Layer Vegetables: Remove the roasted vegetables from the oven. In the prepared baking dish, start layering the vegetables, beginning with a layer of sweet potatoes, then layer the butternut squash and carrots in a repeating pattern to build the lasagna layers.
Make Cranberry Glaze: In a small saucepan, combine the cranberry juice, honey, and balsamic vinegar. Bring the mixture to a gentle simmer over medium heat, stirring occasionally, until it thickens into a glaze consistency. Remove from heat.
Bake Covered: Cover the layered baking dish with foil and bake in the oven for 30 minutes. This allows the flavors to meld and vegetables to cook fully.
Bake Uncovered with Glaze: Remove the foil, drizzle the remaining cranberry glaze evenly over the top of the layered vegetables, and return the dish to the oven. Bake uncovered for an additional 10-15 minutes until the glaze is sticky and the top is slightly caramelized.
Rest and Serve: Take the lasagna out of the oven and let it sit for 10 minutes to set. Before serving, sprinkle crumbled feta cheese and chopped toasted walnuts on top. Serve warm for the best flavor.

Notes

You can substitute feta cheese with goat cheese for a creamier texture.
To toast walnuts, spread them on a baking sheet and toast in the oven at 350°F (175°C) for 5-7 minutes, stirring halfway through.
Adjust honey quantity in the glaze for desired sweetness.
Use thin, uniform slices for even roasting and layering.
Make sure to let the lasagna rest before slicing to help it hold together.