Name: Layered Sweet Potato, Butternut Squash, and Carrot Lasagna with Cranberry-Honey Balsamic Glaze Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 medium sweet potatoes, thinly sliced; 2 cups diced butternut squash; 2 medium carrots, thinly sliced; 2 tbsp olive oil, divided; 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

Introduction

This layered sweet potato, butternut squash, and carrot lasagna is a colorful and flavorful vegetarian dish that brings warmth and comfort to any table. Roasted vegetables layered with creamy feta and crunchy walnuts, finished with a tangy cranberry glaze, make this recipe a delightful twist on traditional lasagna.

A three-layered square stack of food sits on a white round plate over a white marbled texture. The bottom and top layers are golden brown with a slightly crispy surface, while the middle layer is creamy white with a smooth texture, speckled with small herbs or spices. The top is garnished with small red berries, orange cubes, green chopped herbs, and whole walnut pieces, with a fresh green sprig placed upright at the center. A syrupy sauce with red berries surrounds the stack, pooling gently on the plate. photo taken with an iphone --ar 4:5 --v 7

Instructions

Step 1: Preheat oven to 375°F (190°C) and grease a baking dish to prepare for the layers.

Step 2: Toss the sliced sweet potatoes, diced butternut squash, and sliced carrots with 1 tablespoon of olive oil, salt, and black pepper. Spread them evenly on a baking sheet and roast for 15–20 minutes until just tender.

Step 3: Begin layering by placing a layer of sweet potatoes on the bottom of the greased baking dish. Sprinkle some crumbled feta cheese and chopped toasted walnuts over the sweet potatoes.

Step 4: Add a layer of roasted butternut squash followed by a layer of roasted carrots. Continue layering vegetables, feta, and walnuts until the dish is full, finishing with a top layer of sweet potatoes.

Step 5: In a small saucepan, combine cranberry juice, honey, and balsamic vinegar. Simmer over medium heat for 5–7 minutes until the mixture reduces to a thick glaze.

Step 6: Drizzle two-thirds of the glaze evenly over the assembled lasagna. Cover the dish with foil and bake for 30 minutes.

Step 7: Remove the foil, drizzle the remaining glaze on top, and bake uncovered for an additional 10–15 minutes until the top is golden and bubbling.

Step 8: Allow the lasagna to rest for 10 minutes before slicing and serving. This helps the layers set and makes for easier serving.

Tips & Variations

Use a mandoline slicer to get even, thin slices of sweet potatoes and carrots for uniform cooking.

Substitute feta with goat cheese for a creamier texture and tangy flavor.

Add fresh herbs like thyme or rosemary to the roasting vegetables for extra aroma.

For a vegan version, replace honey with maple syrup and omit the feta or use a plant-based cheese alternative.

FAQs

Can I prepare this lasagna ahead of time?

Yes, you can assemble the lasagna a few hours before baking. Keep it covered in the refrigerator until ready to bake. Add the glaze just before baking for best results.

Can I use fresh or frozen butternut squash?

Fresh butternut squash is preferred for texture and flavor, but you can use frozen cubes thawed and drained if fresh isn’t available. Just adjust roasting time to avoid extra moisture.