Description

This Layered Sweet Potato Lasagna is a vibrant and wholesome vegetarian dish featuring layers of roasted sweet potatoes, butternut squash, and carrots, combined with tangy feta cheese and toasted walnuts. Finished with a sweet and tangy cranberry glaze, this recipe makes a unique and flavorful baked casserole perfect for seasonal dinners or special occasions.

Ingredients

Scale

Vegetables

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

Other Ingredients

2 tablespoons olive oil
Salt and black pepper, to taste
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 and prepare dish: Preheat your oven to 375°F (190°C) and grease a baking dish to prevent sticking.
Roast vegetables: Toss the thinly sliced sweet potatoes, diced butternut squash, and thin carrot slices with 1 tablespoon of olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 15–20 minutes until they are just tender but not fully cooked.
Assemble layers: In the greased baking dish, start by layering sweet potatoes on the bottom. Add a sprinkle of crumbled feta and chopped toasted walnuts. Follow with a layer of roasted butternut squash, then carrots. Continue alternating layers of vegetables, feta, and walnuts until the dish is full, finishing with a top layer of sweet potatoes.
Make cranberry glaze: In a small saucepan, combine cranberry juice, honey, and balsamic vinegar. Simmer gently for 5–7 minutes, stirring occasionally, until the mixture reduces to a thick glaze.
Apply glaze and bake covered: Drizzle about two-thirds of the cranberry glaze over the assembled lasagna. Cover the dish with foil and bake in the preheated oven for 30 minutes.
Bake uncovered with remaining glaze: Remove the foil, drizzle the remaining glaze over the top, and return the dish to the oven. 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 once out of the oven to set before slicing and serving.

Notes

You can substitute walnuts with pecans or almonds for variation.
Using thin slices of sweet potatoes helps ensure they cook evenly inside the layered dish.
For a vegan version, replace feta with a plant-based cheese alternative and use maple syrup instead of honey in the glaze.
Letting the dish rest before serving helps it hold together better when sliced.
Ensure the cranberry glaze is thick enough to coat the back of a spoon before drizzling.