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

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

Description

This colourful vegetable lasagna combines layers of sweet potatoes, butternut squash, and carrots with creamy feta cheese, crunchy walnuts, and a glossy cranberry-honey glaze. The natural sweetness of the vegetables balances beautifully with the tangy feta and tart cranberries, creating a comforting vegetarian main course perfect for family dinners, holiday gatherings, or special occasions.

Servings

6–8 servings

Ingredients

Vegetables

  • 2 medium sweet potatoes, peeled and thinly sliced
  • 2 cups butternut squash, thinly sliced
  • 2 large carrots, thinly sliced or shaved into ribbons

Additional Ingredients

  • 9 lasagna noodles, cooked according to package directions
  • 1½ cups crumbled feta cheese
  • 1 cup chopped walnuts, lightly toasted
  • 2 cups shredded mozzarella cheese
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • ½ teaspoon black pepper
  • 1 teaspoon salt

Cranberry-Honey Glaze

  • 1 cup cranberry sauce
  • 3 tablespoons honey
  • 1 tablespoon balsamic vinegar

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
  2. In a large bowl, toss sweet potatoes, butternut squash, and carrots with olive oil, thyme, rosemary, salt, and pepper.
  3. Roast vegetables on a baking sheet for 15 minutes until slightly tender. Remove and cool.
  4. In a small saucepan, combine cranberry sauce, honey, and balsamic vinegar. Simmer for 3–4 minutes until smooth and glossy.
  5. Spread a thin layer of cranberry-honey glaze on the bottom of the baking dish.
  6. Arrange 3 lasagna noodles over the glaze.
  7. Add a layer of roasted vegetables and sprinkle with feta, walnuts, and mozzarella.
  8. Repeat layers two more times, finishing with mozzarella and a drizzle of remaining glaze.
  9. Cover with foil and bake for 30 minutes.
  10. Remove foil and bake an additional 15–20 minutes until golden and bubbly.
  11. Let rest for 10 minutes before slicing and serving.

Notes

  • Slice vegetables evenly for consistent cooking.
  • Roasting enhances sweetness and prevents excess moisture.
  • Fresh herbs can replace dried herbs for a brighter flavour.
  • Allowing the lasagna to rest improves texture and makes serving easier.

Tips

  • Use a mandoline slicer for uniform vegetable slices.
  • Toast walnuts beforehand for deeper flavour.
  • Add spinach layers for extra greens.
  • For a richer version, mix feta with ricotta cheese.
  • Garnish with fresh parsley or thyme before serving.

Nutritional Information (Approximate Per Serving)

  • Calories: 420
  • Protein: 16g
  • Carbohydrates: 42g
  • Fiber: 7g
  • Sugars: 13g
  • Fat: 22g
  • Saturated Fat: 8g
  • Sodium: 620mg

Health Benefits

  • Sweet Potatoes: Rich in beta-carotene, vitamin C, and fibre.
  • Butternut Squash: Provides antioxidants and immune-supporting nutrients.
  • Carrots: Excellent source of vitamin A for eye health.
  • Walnuts: Contain heart-healthy omega-3 fatty acids.
  • Feta Cheese: Adds calcium and protein.
  • Cranberries: Supply antioxidants that support overall wellness.

Questions & Answers

Q: Can I make this recipe ahead of time?
A: Yes. Assemble up to 24 hours ahead, refrigerate, and bake before serving.

Q: Can I freeze it?
A: Yes. Freeze before or after baking for up to 3 months. Thaw overnight before reheating.

Q: What can replace walnuts?
A: Pecans, almonds, or pumpkin seeds work well.

Q: Can I make it gluten-free?
A: Use gluten-free lasagna noodles.

Q: How do I store leftovers?
A: Refrigerate in an airtight container for up to 4 days and reheat in the oven or microwave.

This layered sweet potato, butternut squash & carrot lasagna offers a delicious balance of sweet, savoury, creamy, and crunchy textures, making it an impressive vegetarian centrepiece packed with flavour and nutrition.

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