Layered Sweet Potato, Butternut Squash, and Carrot Lasagna with Cranberry-Honey Balsamic Glaze Recipe
A delightful layered vegetable lasagna featuring roasted sweet potatoes, butternut squash, and carrots, enriched with crumbled feta cheese, toasted walnuts, and a tangy cranberry glaze. This gluten-free and vegetarian dish offers a perfect balance of natural sweetness and savory flavors, ideal as a comforting main course.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free, Vegetarian
Ingredients
Scale
Vegetables
- 2 medium sweet potatoes, thinly sliced
- 2 cups diced butternut squash
- 2 medium carrots, thinly sliced
Other Ingredients
- 2 tbsp olive oil, divided
- Salt and black pepper, to taste
- 1 cup crumbled feta cheese
- ½ cup chopped toasted walnuts
Glaze
- ½ cup cranberry juice (100% pure)
- 2 tbsp honey
- 1 tbsp balsamic vinegar
Instructions
- Preheat and prepare: Preheat your oven to 375°F (190°C) and grease a suitable baking dish to prevent sticking during cooking.
- Roast vegetables: In a large bowl, toss the thinly sliced sweet potatoes, diced butternut squash, and sliced carrots with 1 tablespoon of olive oil, season with salt and black pepper to taste. Spread evenly on a baking sheet and roast for 15–20 minutes until just tender but not fully cooked.
- First layer: Arrange a layer of roasted sweet potato slices on the bottom of the greased baking dish. Sprinkle a portion of crumbled feta cheese and chopped toasted walnuts evenly over this layer.
- Continue layering: Add a layer of roasted butternut squash, followed by a layer of roasted carrots. Continue alternating layers of vegetables, feta cheese, and walnuts until the dish is full, finishing with a layer of sweet potatoes on top.
- Make glaze: In a small saucepan, combine the cranberry juice, honey, and balsamic vinegar. Simmer over medium heat for 5–7 minutes until the mixture reduces and thickens into a glaze.
- Assemble and bake: Drizzle about two-thirds of the prepared glaze over the assembled lasagna layers. Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 30 minutes to allow flavors to meld and vegetables to cook through.
- Final bake: Remove the foil carefully, drizzle the remaining glaze on top, and bake uncovered for an additional 10–15 minutes until the top is golden and bubbling.
- Rest and serve: Let the lasagna rest for 10 minutes after removing it from the oven, then slice and serve warm to enjoy the full flavors and perfect texture.
Notes
- For a nuttier flavor, toast the walnuts before chopping.
- This dish is naturally gluten-free and vegetarian.
- Adjust seasoning with salt and pepper according to taste.
- Letting the lasagna rest before serving helps it set and makes slicing easier.
- If desired, substitute honey with maple syrup for a vegan option, but note the change in diet classification.
Keywords: sweet potato lasagna, butternut squash lasagna, roasted vegetable lasagna, vegetarian dinner, gluten-free lasagna, cranberry glaze, healthy lasagna
