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

and Cranberry-Honey Glaze Recipe
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★★★★★

4.9 from 17 reviews

This Layered Sweet Potato, Butternut Squash, Carrot Lasagna features thinly sliced root vegetables layered with creamy feta, crunchy toasted walnuts, and finished with a tangy-sweet cranberry-honey glaze. It’s a hearty, nutritious vegetarian dish perfect for a comforting dinner or festive occasion.

Ingredients

Scale

Vegetables

  • 2 medium sweet potatoes, thinly sliced
  • 2 cups diced butternut squash
  • 2 medium carrots, thinly sliced

Seasoning and Oil

  • 2 tbsp olive oil
  • Salt and black pepper, to taste

Cheese and Nuts

  • 1 cup crumbled feta cheese
  • ½ cup chopped toasted walnuts

Glaze

  • ½ cup cranberry juice (100% pure)
  • 2 tbsp honey
  • 1 tbsp balsamic vinegar

Instructions

  1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Grease a baking dish thoroughly to prevent sticking during baking.
  2. Roast Vegetables: In a large bowl, toss the sliced sweet potatoes, diced butternut squash, and sliced carrots with 1 tablespoon of olive oil, salt, and black pepper. Spread them evenly on a baking sheet and roast in the preheated oven for 15–20 minutes until vegetables are just tender but not fully cooked.
  3. First Layer: Arrange a layer of sweet potato slices on the bottom of the prepared baking dish. Sprinkle with a portion of crumbled feta cheese and some chopped toasted walnuts for richness and texture.
  4. Continue Layering: Add a layer of roasted butternut squash, followed by a layer of roasted carrots. Continue alternating the layers of vegetables, feta, and walnuts until the dish is full, finishing with a top layer of sweet potatoes.
  5. Prepare Glaze: In a small saucepan, combine cranberry juice, honey, and balsamic vinegar. Simmer over medium heat for 5–7 minutes, or until the mixture thickens to a glaze consistency.
  6. Apply Glaze and Bake Covered: Drizzle about two-thirds of the cranberry-honey glaze over the assembled lasagna. Cover the dish with foil and bake in the oven for 30 minutes to meld the flavors and cook through.
  7. Finish Baking Uncovered: Remove the foil, drizzle the remaining glaze evenly over the top of the lasagna, and bake uncovered for an additional 10–15 minutes until the top is golden, bubbling, and caramelized.
  8. Rest and Serve: Let the lasagna rest for 10 minutes after baking to allow it to set. Slice and serve warm as a hearty main dish or side.

Notes

  • Use a mandoline slicer for even, thin vegetable slices.
  • To toast walnuts, spread them on a baking sheet and bake at 350°F for 5–7 minutes until fragrant.
  • Adjust seasoning with additional salt and pepper if needed after baking.
  • Leftovers can be refrigerated for up to 3 days and gently reheated.
  • For a vegan version, substitute feta with a plant-based cheese alternative.

Nutrition

Keywords: sweet potato lasagna, butternut squash recipe, vegetarian lasagna, fall vegetables recipe, healthy vegetable bake, feta walnut casserole, cranberry honey glaze

Find it online: https://cheframiflavor.com/and-cranberry-honey-glaze-recipe/