Layered Sweet Potato Butternut Squash Carrot Lasagna Recipe

Introduction

Imagine pulling a foil-covered baking dish from the oven and being greeted by warm, caramelized aromas of roasted sweet potato and butternut squash, punctuated by the bright, tart-sweet perfume of a reduced cranberry-honey glaze. Each slice reveals soft, layered ribbons of orange and gold — tender sweet potato, buttery butternut, and delicate carrot — with pops of creamy feta and toasty walnuts. The first bite is both comforting and surprising: a gentle sweetness layered with savory, salty feta and a glossy finish of tangy-sweet glaze that balances the dish.

This layered vegetable lasagna is perfect for crisp autumn dinners, holiday potlucks, or as a make-ahead centerpiece for a weekend brunch. It’s hearty enough to satisfy a crowd, elegant enough for a special occasion, and simple enough to be a weeknight showstopper when you want something seasonal and nourishing.

At a Glance

Prep Time: 20 minutes
Cook Time: 55 minutes (15–20 min roast + 40–45 min bake)
Total Time: 1 hour 15 minutes
Servings: 6
Difficulty Level: Medium

Nutrition Highlights

Estimated nutrition per serving (serves 6). Values are approximations based on standard serving sizes and USDA FoodData Central entries for each ingredient; individual values will vary with exact product brands and portion sizes.

Calories: ~270 kcal
Protein: ~6 g
Carbohydrates: ~27 g
Fat: ~15 g
Fiber: ~3 g
Sugars: ~12 g

Notes on sources: Macronutrient and calorie estimates were derived using nutrient profiles consistent with USDA FoodData Central. For personalized dietary advice or precise tracking, consider entering your exact ingredients and quantities into a nutrition calculator or consult a registered dietitian.

Why You’ll Love It

This recipe blends comforting, homey flavors with thoughtful contrasts: sweet roasted vegetables meet salty feta, crunchy toasted walnuts, and a glossy cranberry-honey-balsamic glaze. It’s particularly satisfying because:

Flavor & Texture: Layers of soft-roasted vegetables provide melt-in-your-mouth texture while feta and walnuts add savory and crunchy contrast.
Seasonal Appeal: The color palette and flavors evoke fall and winter holidays — perfect for festive dinners or cozy family gatherings.
Make-Ahead Friendly: Roast and assemble ahead of time, then bake before serving. Great for hosting without last-minute stress.
Balanced Indulgence: Uses wholesome vegetables and heart-healthy olive oil and nuts; the glaze brings sweetness in a controlled, elegant way.

How to Make Layered Sweet Potato Butternut Squash Carrot Lasagna Recipe

Ingredients

2 medium sweet potatoes, thinly sliced (about 1/8-inch slices)
2 cups diced butternut squash
2 medium carrots, thinly sliced
2 tbsp olive oil (plus a little extra to grease the dish)
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

Optional ingredients and substitutions

Vegan: Substitute feta with crumbled tofu seasoned with lemon and salt or use a store-bought vegan feta. Replace honey with maple syrup.
Gluten-free: This recipe is naturally gluten-free when you use GF-certified ingredients for any add-ins.
Extra herb brightness: Add a handful of chopped fresh parsley, sage, or thyme between layers.
Nut-free: Replace walnuts with roasted pumpkin seeds or omit.

Step-by-step Instructions

Preheat oven to 375°F (190°C). Grease a baking dish (roughly 9×9 or similar depth) with a little olive oil.
Toss the thinly sliced sweet potatoes, diced butternut squash, and sliced carrots with 1 tbsp olive oil, salt, and black pepper in a bowl until evenly coated.
Spread the vegetables on a sheet pan in a single layer and roast for 15–20 minutes, until they are just tender but not falling apart. (Tip: roast in batches if your pan is crowded so pieces brown rather than steam.)
Begin layering in the greased baking dish: lay a single layer of sweet potato slices on the bottom, sprinkle some crumbled feta and toasted walnuts.
Add a layer of roasted butternut squash, then a layer of carrots. Continue building alternating layers of sweet potato, squash, carrots, feta, and walnuts until the dish is full. Finish with a top layer of sweet potatoes.
In a small saucepan over medium heat, combine the cranberry juice, honey, and balsamic vinegar. Simmer gently for 5–7 minutes, stirring occasionally, until the mixture reduces slightly and becomes syrupy. Remove from heat.
Drizzle about two-thirds of the glaze evenly over the assembled lasagna. Cover the dish tightly with foil and bake for 30 minutes.
Remove the foil, drizzle the remaining glaze on top, and bake uncovered for an additional 10–15 minutes, until the top is golden and edges bubble.
Allow the dish to rest for 10 minutes before slicing and serving — this helps the layers hold together.

Practical tips

Avoid over-thin slicing: very thin slices can disintegrate during roasting; aim for consistent 1/8-inch slices for even cooking.
Check doneness: use a fork to test that the thickest pieces are tender before assembling.
Toast walnuts in a dry skillet over medium heat for 3–5 minutes until fragrant — watch closely to avoid burning.
Assemble slightly loosely; the vegetables will settle during baking.

Serving Suggestions

Serve warm in squares as a vegetarian main with a crisp green salad and lemon vinaigrette.
For brunch, add a side of poached eggs or top slices with a soft-cooked egg for richness.
Offer as a side dish alongside roast chicken, pork tenderloin, or grilled fish.
For a cozy morning, pair a small slice with strong coffee or spiced tea — the sweet-savory profile plays nicely with robust brews.
Presentation tip: finish with a sprinkle of chopped fresh parsley or microgreens and an extra pinch of toasted walnuts for contrast.

How to Store

Room temperature: Not recommended for safety — do not leave at room temp for more than 2 hours.
Refrigeration: Store in an airtight container for up to 4 days. Reheat gently in a 350°F (175°C) oven until warmed through, or reheat single portions in a microwave.
Freezer: Place in a freezer-safe container or wrap tightly with plastic and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating and baking for 15–20 minutes to restore texture.

Pro Tips & Tricks

Best root vegetables: Choose sweet potatoes and carrots that are firm and blemish-free; pick a butternut squash that feels heavy for its size (more moisture and flavor).
Texture cues: Roast until vegetables are fork-tender but not mushy — you want them to keep shape in layers.
Balancing sweetness: If your sweet potatoes are especially sweet, reduce the quantity of glaze slightly or add a splash more balsamic to the glaze for extra acidity.
Make it ahead: Roast and layer a day ahead, cover and refrigerate, then bake the next day — glaze just before baking for the freshest finish.

Creative Twists

Vegan & Herbaceous: Replace feta with herbed cashew cream, swap honey for maple syrup, and fold sautéed Swiss chard or spinach into the layers for extra greens.
Spiced Autumn: Add 1 tsp ground cinnamon and 1/2 tsp smoked paprika to the roasting oil for a warm, aromatic profile.
Cheesy Variation: Mix goat cheese with ricotta and a little lemon zest for a tangy, creamier layer in place of feta.
Grain Layer: For a heartier casserole, add a thin layer of cooked quinoa or polenta between vegetable layers to turn it into a more substantial main course.

Frequently Asked Questions

Q: Can I make this entirely ahead of time?
A: Yes — roast the vegetables and assemble the lasagna up to 24 hours ahead, keep covered in the fridge, and bake when ready. Add the glaze just before baking for best texture.

Q: What can I use instead of feta?
A: For dairy-free options, use crumbled tofu seasoned with lemon and salt, a store-bought vegan feta, or a nut-based ricotta. For dairy lovers, goat cheese or a ricotta-goat mix works beautifully.

Q: My glaze is too thin — help!
A: Simmer it a little longer to reduce and thicken. If you’ve over-reduced and it becomes too syrupy, stir in a tablespoon of water to reach the right consistency.

Q: Is this suitable for meal prep?
A: Yes. Store baked portions in the fridge for up to 4 days and freeze individual portions for up to 2 months.

Q: How do I reheat without drying it out?
A: Reheat covered in a 325°F (160°C) oven with a splash of water or extra glaze over the top for 10–15 minutes, or microwave short bursts covered with a damp paper towel.

Jump to Recipe Card

Conclusion

I hope this layered sweet potato, butternut squash, and carrot lasagna inspires you to bring warm, seasonal flavors to your table — whether for an intimate weeknight dinner or a festive gathering. If you’d like ideas for similar vegetable-forward lasagnas, check out this inventive butternut squash lasagna (vegan & gluten-free) and this bright sweet potato lasagna recipe from Love and Lemons for more inspiration. Share your photos and tweaks — I’d love to see how you personalize this dish!