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

This Layered Sweet Potato, Butternut Squash & Carrot Lasagna with Feta, Walnuts, and Cranberry-Honey Glaze is a cozy, colorful main that brings autumn produce to the center of the plate. It layers thin roasted root vegetables with tangy feta, crunchy walnuts, and a bright cranberry-honey glaze for contrast. Perfect for holiday tables or a weekend dinner, this lasagna looks impressive but stays simple to prepare.

Need a quick dessert to match?

What makes this layered vegetable lasagna worth making

I love this lasagna because it feels special without a lot of fuss. Thin slices of sweet potato, butternut squash, and carrot bake until tender, then stack with a creamy feta mixture and toasted walnuts for bite. The cranberry-honey glaze adds a sticky, sweet-tart finish that ties every layer together. It suits colder months, potlucks, and meatless dinners.

Try a bright salad alongside it for contrast.

Reasons you’ll fall for this lasagna

Homey flavors using pantry-friendly ingredients

The flavor profile plays on natural sweetness from roasted squash and carrots, salted feta for tang, and walnuts for texture. Most items are easy to find at the market. You don’t need specialty cheese or rare spices to get bold results.

Fast to assemble, crowd-pleasing result

Slicing vegetables and layering takes most of the active time. Roasting intensifies sweetness while keeping prep hands-off. The dish slices neatly for serving and holds well if you need to make it a day ahead.

Bookmark a squash soup to serve with it.

Ingredients and smart substitutions

Below is a clear list of what you’ll need and how to swap ingredients for dietary choices. The goal: keep the dish balanced — sweet, salty, crunchy, and bright.

What you’ll need for Layered Sweet Potato

• 2 large sweet potatoes, peeled and sliced 1/8–1/4 inch thick
• 1 medium butternut squash, peeled, seeded, sliced thin
• 3 large carrots, peeled, sliced thin
• 8 oz feta cheese, crumbled
• 1 cup Greek yogurt or ricotta (for a milder creaminess)
• 3/4 cup chopped walnuts, toasted
• 1 cup fresh or frozen cranberries
• 2 tablespoons honey or maple syrup
• 2 tablespoons olive oil
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Salt and freshly ground black pepper to taste
• Optional: fresh thyme or parsley for garnish

Smart swaps for dietary needs

• To make this vegan: swap feta for a firm tofu ricotta (blend firm tofu with lemon juice and a pinch of salt) and use maple syrup in place of honey.
• Nut-free option: omit walnuts and toast pumpkin seeds or sunflower seeds for crunch.
• Lower-fat: use low-fat Greek yogurt instead of ricotta and reduce the oil to 1 tablespoon.
• Gluten-free: this recipe is naturally gluten-free if you avoid any breadcrumb toppings.

Simple variation (optional)

For a heartier version, add a layer of cooked lentils seasoned with smoked paprika and cumin between the vegetables for protein and savory depth.

Make a bean-and-corn salad as a side for summer gatherings.

Preparing and baking the layered lasagna

Follow these clear steps for good texture and balanced flavors. Read through once before starting so your assembly flows.

Step-by-step cooking instructions

1. Preheat oven to 400°F (200°C). Line baking sheets with parchment.
2. Toss sweet potatoes, butternut squash, and carrots separately with a drizzle of olive oil, a pinch of salt, and a light dusting of cinnamon and nutmeg. Spread on sheets in a single layer.
3. Roast vegetables 18–25 minutes, turning once, until just tender and lightly browned. Remove and cool slightly.
4. While vegetables roast, make the filling: mix crumbled feta with Greek yogurt (or ricotta), a pinch of pepper, and a tablespoon of honey or maple syrup. Stir in half the toasted walnuts.
5. Make the glaze: simmer cranberries with 2 tablespoons water and 1 tablespoon honey or maple syrup until cranberries break down. Smash slightly and cool to a spreadable glaze.
6. Grease a 9×13-inch baking dish. Layer: a thin layer of vegetables, a spoonful of feta mixture, repeat until you reach the top. Press down gently between layers. Finish with remaining feta mixture and sprinkle with walnuts.
7. Bake at 375°F (190°C) for 20–25 minutes, until hot and edges bubble. Spoon cranberry-honey glaze over the top just before serving. Garnish with fresh thyme or parsley.

Step	Details
1	Preheat oven to 400°F (200°C). Roast sliced vegetables until tender.
2	Mix feta and yogurt for a creamy layer; toast walnuts for texture.
3	Assemble in a greased dish and bake at 375°F (190°C) for 20–25 minutes.

Tips for texture, timing & tools

• Use a mandoline or a very sharp knife for even slices. Even thickness helps everything cook at the same rate.
• Roast vegetables separately when space allows. This prevents steaming and gives better caramelization.
• Let the dish rest 10–15 minutes after baking. It firms up and slices more cleanly.
• A shallow, wide dish gives a pretty layered look. For deeper pans, increase baking time by 5–10 minutes and cover with foil if the top browns too fast.

Storing, reheating, and common questions

How to store it right

Cool completely, then cover and refrigerate for up to 4 days. For longer storage, wrap tightly and freeze up to 2 months. Thaw in the fridge overnight before reheating.

Reheating without losing flavor

Reheat slices in a 350°F (175°C) oven for 15–20 minutes, covered with foil to keep moisture. For single servings, warm in a skillet over low heat or microwave for 1–2 minutes. Add a splash of water or extra glaze if it seems dry.

A dish worth making again and again

This lasagna travels well to potlucks and holds temperature. The contrast between sweet roasted vegetables and the salty feta wins most guests over. It also adapts well to what you have on hand.

Can I prep this ahead of time?

Yes. Assemble the lasagna in the dish, cover, and refrigerate up to 24 hours before baking. Bring to room temperature for 20 minutes before baking for even heating.

How thin should I slice the vegetables?

Aim for 1/8–1/4 inch slices. Thinner slices cook faster and stack neatly. A mandoline helps speed this step.

Is there a gluten-free or vegan option?

Yes. The recipe is naturally gluten-free. For a vegan version, swap feta/Greek yogurt with a tofu-based ricotta and use maple syrup in place of honey.

Will the glaze be too sweet?

The cranberry-honey glaze provides a tangy counterpoint. Taste and adjust: add more honey for sweetness or a squeeze of lemon for extra brightness.

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Frequently asked questions

Can I roast all the vegetables together?

You can, but roasting separately gives better color and caramelization. If you mix them, watch for differences in cooking time.

What cheese works if I don’t like feta?

Crumbled goat cheese or a mild ricotta will give creaminess. For less tang, use ricotta and add a splash of lemon.

Can I add greens or a bechamel layer?

Yes. Wilted spinach or kale can go between layers. A light béchamel works too, but keep it thin so the vegetable flavors still shine.

How many does this serve?

This recipe serves about 6–8 as a main, depending on portion size.

Final Thoughts

If you want more seasonal, vegetable-forward ideas or recipes with that same homey spirit, check out Savory Baked Brie with Garlic and Fresh Herbs for inspiration and playful twists.