Layered Sweet Potato Butternut Squash Carrot Lasagna Recipe
A vibrant vegetarian lasagna with roasted sweet potato, butternut squash, and carrot layers, feta, walnuts, and cranberry-honey glaze for cozy veggie comfort.
Equipment
- Baking sheets
- 9x13 baking dish
- Mandoline slicer (optional)
- Saucepan
Ingredients
- 2 medium sweet potatoes peeled and thinly sliced
- 2 cups butternut squash peeled, seeded, thinly sliced
- 3 medium carrots peeled, thinly sliced lengthwise
- 2 tablespoons olive oil divided
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups crumbled feta cheese
- 3/4 cup chopped walnuts toasted
- 1/2 cup cranberry juice 100% pure
- 3 tablespoons honey
- 1 tablespoon balsamic vinegar
Instructions
- Preheat oven to 375°F. Toss sweet potatoes, butternut squash, carrots with 1 tbsp olive oil, salt, pepper. Roast 15-20 min until tender.
- Simmer cranberry juice, honey, balsamic vinegar 5-7 min to thicken glaze. Set aside.
- Grease 9x13 dish. Layer starting with sweet potatoes, add 1/3 feta, walnuts, drizzle glaze. Repeat with squash, carrots, end with sweet potatoes. Top with remaining glaze.
- Cover, bake 30 min. Uncover, bake 15-20 min until golden. Rest 10 min.
Notes
- Use mandoline for thin slices.
- Toast walnuts for extra flavor.
- Resting ensures clean slices.