Layered Sweet Potato, Butternut Squash & Carrot

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Layered Sweet Potato, Butternut Squash & Carrot Lasagna with Feta, Walnuts, and Cranberry-Honey Glaze

Description

This vegetable-forward lasagna is a beautiful, nourishing alternative to traditional pasta lasagna. Thin layers of sweet potato, butternut squash, and carrots are baked until tender, then paired with creamy feta, crunchy walnuts, and a tangy-sweet cranberry-honey glaze. Perfect for fall and winter gatherings, holiday tables, or a comforting weeknight meal that still feels special.

Servings

Serves: 6
Prep Time: 25 minutes
Cook Time: 50–55 minutes
Total Time: ~1 hour 20 minutes

Ingredients

Vegetable Layers

  • 2 medium sweet potatoes, peeled and thinly sliced

  • 2 cups butternut squash, peeled and thinly sliced

  • 2 large carrots, peeled and thinly sliced

(Slices should be about â…› inch thick for even cooking.)

Cheese & Nut Layer

  • 1½ cups crumbled feta cheese

  • ¾ cup chopped walnuts, lightly toasted

Herb & Cream Mixture

  • 1 cup ricotta cheese (or Greek yogurt for lighter version)

  • 2 cloves garlic, minced

  • 1 tbsp fresh thyme or rosemary, chopped

  • ½ tsp salt

  • ½ tsp black pepper

  • ¼ tsp nutmeg (optional but lovely)

Cranberry-Honey Glaze

  • ½ cup dried cranberries

  • ¼ cup honey

  • ¼ cup warm water or orange juice

  • 1 tbsp balsamic vinegar

  • ½ tsp cinnamon

For Baking

  • 2 tbsp olive oil

  • ½ cup vegetable broth or milk (for moisture)

Instructions

1. Prepare the Glaze

In a small saucepan, combine cranberries, honey, water (or orange juice), balsamic vinegar, and cinnamon.
Simmer over low heat for 8–10 minutes until cranberries soften and mixture thickens slightly. Set aside.

2. Prepare the Cream Layer

In a bowl, mix ricotta, garlic, herbs, salt, pepper, and nutmeg until smooth.

3. Assemble the Lasagna

Preheat oven to 375°F (190°C).
Lightly grease a baking dish (9×13 or similar).

Layer as follows:

  1. Sweet potatoes (slightly overlapping)

  2. Ricotta mixture (spread thinly)

  3. Butternut squash

  4. Feta + walnuts

  5. Carrots

  6. Drizzle a few spoonfuls of cranberry-honey glaze

Repeat layers until ingredients are used, finishing with vegetables on top.

Pour vegetable broth around the edges and drizzle olive oil on top.

4. Bake

Cover tightly with foil and bake for 35 minutes.
Remove foil and bake another 15–20 minutes until vegetables are fork-tender and top is lightly golden.

Let rest 10 minutes before slicing.

Tips & Notes

  • Uniform slicing is key: Use a mandoline if possible.

  • Make it vegan: Swap feta/ricotta for plant-based alternatives.

  • Extra protein: Add a layer of cooked lentils or chickpeas.

  • Crispier top: Sprinkle breadcrumbs or extra walnuts before final bake.

  • Make ahead: Assemble up to 24 hours in advance and refrigerate.

Nutritional Information (Approx. per serving)

  • Calories: ~320

  • Protein: 9 g

  • Carbohydrates: 38 g

  • Fiber: 7 g

  • Fat: 16 g

  • Sugar: 14 g

  • Sodium: Moderate (from feta)

(Values vary by ingredient brands.)

Health Benefits

  • Sweet potatoes & squash: Rich in beta-carotene for eye and immune health

  • Carrots: Support skin and vision

  • Walnuts: Provide omega-3 fats and brain support

  • Cranberries: Antioxidant-rich and anti-inflammatory

  • Feta: Calcium and protein with less fat than many cheeses

A great balance of complex carbs, healthy fats, and plant-based nutrients 🌱

Recipe Q & A

Q: Can I freeze this lasagna?
A: Yes! Freeze after baking and cooling. Reheat covered at 350°F until hot.

Q: Can I use fresh cranberries instead of dried?
A: Yes—add an extra tablespoon of honey and simmer a bit longer.

Q: Is this dish gluten-free?
A: Naturally gluten-free as written.

Q: What pairs well with this dish?
A: A simple arugula salad, roasted Brussels sprouts, or crusty bread.

Q: Can I add more cheese?
A: Absolutely—mozzarella or goat cheese works beautifully.

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