Mediterranean Layered Sweet Potato, Butternut Squash & Carrot Lasagna

by

Mediterranean Layered Sweet Potato, Butternut Squash & Carrot Lasagna

with Feta, Walnuts & Cranberry-Honey Glaze

🧡 Description

This Mediterranean-inspired vegetable lasagna is a vibrant, comforting dish layered with thinly sliced sweet potatoes, butternut squash, and carrots in place of pasta. Creamy feta, crunchy walnuts, and a tangy-sweet cranberry-honey glaze bring balance and depth, while warm spices and olive oil tie everything together. It’s naturally gluten-free, rich in nutrients, and elegant enough for holidays or dinner parties—yet simple enough for a wholesome weeknight meal.

🥘 Ingredients

Vegetable Layers

  • 2 medium sweet potatoes, peeled and thinly sliced (⅛-inch)

  • 2 cups butternut squash, peeled and thinly sliced

  • 2 large carrots, thinly sliced

  • 3 tbsp extra-virgin olive oil

  • ½ tsp salt

  • ½ tsp black pepper

  • ½ tsp dried oregano

  • ¼ tsp ground cinnamon (optional but recommended)

Filling

  • 1½ cups crumbled feta cheese

  • ¾ cup chopped walnuts, lightly toasted

  • ½ cup dried cranberries

  • 2 cloves garlic, minced

  • 1 tsp fresh thyme or rosemary (or ½ tsp dried)

Cranberry-Honey Glaze

  • ½ cup cranberry juice (unsweetened preferred)

  • 2 tbsp honey

  • 1 tbsp balsamic vinegar

  • 1 tsp cornstarch + 1 tbsp water (optional, for thickening)

Garnish (Optional)

  • Fresh parsley or basil

  • Extra walnuts or feta crumbles

🍽️ Instructions

  1. Prepare the Vegetables
    Preheat oven to 375°F (190°C).
    Toss sliced sweet potatoes, squash, and carrots with olive oil, salt, pepper, oregano, and cinnamon.

  2. Make the Cranberry-Honey Glaze
    In a small saucepan, simmer cranberry juice, honey, and balsamic vinegar over medium heat for 8–10 minutes until reduced.
    For a thicker glaze, whisk in cornstarch slurry and simmer 1–2 minutes more. Set aside.

  3. Assemble the Lasagna
    Lightly grease a 9×9-inch baking dish.

    • Layer sweet potatoes on the bottom

    • Sprinkle with garlic, feta, walnuts, cranberries, and herbs

    • Drizzle lightly with glaze
      Repeat layers until ingredients are used, finishing with feta and walnuts on top.

  4. Bake
    Cover with foil and bake for 40 minutes.
    Remove foil and bake another 20–25 minutes, until vegetables are tender and top is lightly golden.

  5. Rest & Serve
    Let rest 10 minutes before slicing. Garnish and drizzle with extra glaze if desired.

📝 Notes

  • A mandoline slicer helps ensure even cooking.

  • Feta provides saltiness—taste before adding extra salt.

  • This dish firms up as it cools, making it excellent for make-ahead meals.

💡 Tips for Best Results

  • Even slicing is key for tender layers.

  • Toast walnuts briefly to enhance flavor.

  • For a vegan version, substitute feta with almond-based vegan feta or herbed cashew cream.

  • Add spinach or kale between layers for extra greens.

🍴 Servings

  • Serves: 6–8

  • Serving Size: 1 square (about 1½ cups)

📊 Nutritional Information (Per Serving – Approximate)

  • Calories: 320 kcal

  • Protein: 9 g

  • Fat: 18 g

  • Carbohydrates: 34 g

  • Fiber: 6 g

  • Sugar: 14 g

  • Calcium: 20% DV

  • Vitamin A: 180% DV

  • Vitamin C: 35% DV

🌿 Health Benefits

  • Rich in antioxidants from sweet potatoes, carrots, and cranberries

  • Heart-healthy fats from olive oil and walnuts

  • Bone-supporting calcium from feta

  • Gut-friendly fiber for digestion

  • Naturally gluten-free and vegetarian

❓ Q & A

Q: Can I make this ahead of time?
Yes. Assemble and refrigerate up to 24 hours ahead. Bake when ready.

Q: Can I freeze it?
Yes. Freeze baked or unbaked for up to 2 months. Thaw overnight before reheating.

Q: What can I substitute for feta?
Goat cheese, ricotta salata, or vegan feta alternatives work well.

Q: Is this dish sweet or savory?
It’s balanced—mostly savory with subtle sweetness from the glaze and vegetables.

Q: Can I add protein?
Yes. Chickpeas or lentils layered in work beautifully.

Leave a Comment