Description
A comforting and elegant layered vegetable lasagna featuring sweet potatoes, butternut squash, and carrots, topped with a tangy cranberry-honey glaze.
Ingredients
Scale
- 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
Instructions
- Preheat oven to 375°F (190°C) and grease a baking dish with olive oil.
- Toss the sliced sweet potatoes, diced butternut squash, and sliced carrots with olive oil, salt, and black pepper in a bowl.
- Spread the vegetables on a sheet pan in a single layer and roast for 15–20 minutes until tender.
- In the greased baking dish, layer sweet potato slices, feta, and walnuts, followed by layers of butternut squash and carrots until the dish is full.
- In a saucepan, combine cranberry juice, honey, and balsamic vinegar and simmer for 5–7 minutes until reduced.
- Drizzle two-thirds of the glaze over the lasagna, cover with foil, and bake for 30 minutes.
- Remove foil, drizzle remaining glaze, and bake uncovered for an additional 10–15 minutes until golden.
- Let the dish rest for 10 minutes before slicing and serving.
Notes
Vegetables can be roasted and assembled ahead of time. For variations, consider using vegan feta or adding herbs.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 12g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg