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

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A cozy, colorful lasagna featuring layers of roasted sweet potato, butternut squash, and carrots, combined with feta, walnuts, and a cranberry-honey glaze.

Ingredients

Scale
  • 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
  • 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

Instructions

  1. Preheat oven to 400°F (200°C). Line baking sheets with parchment.
  2. Toss sweet potatoes, butternut squash, and carrots separately with olive oil, salt, cinnamon, and nutmeg. Spread on sheets in a single layer.
  3. Roast vegetables for 18–25 minutes, turning once, until just tender and lightly browned. Remove and cool slightly.
  4. While vegetables roast, 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. To make the glaze, simmer cranberries with 2 tablespoons water and 1 tablespoon honey (or maple syrup) until cranberries break down. Smash slightly and cool.
  6. Grease a 9×13-inch baking dish. Layer: a thin layer of vegetables, a spoonful of feta mixture, and repeat until you reach the top. 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.

Notes

This dish can be prepared ahead, refrigerated, and baked later. It also freezes well for longer storage.

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