There’s something deeply satisfying about layering flavors and textures in a dish that is both vibrant and comforting. Our Layered Sweet Potato, Butternut Squash & Carrot Lasagna with Feta, Walnuts, and Cranberry-Honey Glaze embodies all of that and more. This vegetarian lasagna is perfect for cozy weeknight dinners or a festive celebration on the table. With each layer of creamy sweet potatoes, nutty butternut squash, and sweet carrots, you’ll experience an explosion of flavors that welcome in the seasons. The addition of crumbled feta cheese and toasted walnuts takes this dish to another level, providing both saltiness and crunch, while the cranberry-honey glaze offers a touch of sweetness that will delight everyone at the table.
One of the best aspects of this recipe is its simplicity. Even if you’re short on time, the prep is quick and straightforward—slicing your vegetables is truly the most labor-intensive part. Throw everything in the oven and let it do its magic while you prepare your favorite side salad or set the table. It’s a versatile dish that can stand alone or be served alongside your favorite protein, making it an ideal choice for any occasion.
Additionally, this layered lasagna is visually stunning and serves beautifully. The vibrant colors of the vegetables give it an appetizing look while the cranberry-honey glaze adds a glossy finish. Not only does it taste amazing, but it also provides an incredible array of nutrients, making it a wholesome choice for every family member. If you’re looking to impress both your taste buds and your guests, this recipe is one to save!
Why You’ll Love This Layered Sweet Potato, Butternut Squash & Carrot Lasagna
- Full of Flavor: Each layer brings a unique taste, complemented by the creamy feta and crunchy walnuts.
- Nutritious: Packed with vitamins from the vegetables, plus healthy fats from walnuts.
- All About Comfort: Perfect for chilly evenings where a warm dish is just what you need.
- Great for Special Occasions: Its festive appearance will be a hit at holiday gatherings.
- Vegetarian-Friendly: A wonderful option for vegetarian guests, ensuring everyone can enjoy.
Preparation Phase & Tools to Use
Before diving into this delightful recipe, it’s essential to prepare your kitchen space to make the cooking process smoother. Start by gathering all the ingredients listed above. Ensure you have a sturdy cutting board and a sharp knife for slicing the vegetables thinly. Keeping your slices uniform allows for even cooking.
For baking, a 9×13-inch baking dish is necessary. Preheating your oven to 400°F (200°C) before starting the slicing will also save you time later. Other useful tools include a large mixing bowl for tossing the vegetables with olive oil and seasonings, and a small saucepan for making the cranberry-honey glaze. Having everything ready will streamline your cooking and help you concentrate on creating this layered masterpiece.
Ingredients
- 2 medium sweet potatoes, peeled and thinly sliced
- 2 cups butternut squash, peeled and thinly sliced
- 2 large carrots, peeled and thinly sliced
- 2 tbsp olive oil
- Salt & black pepper, to taste
- 1 cup crumbled feta cheese
- ½ cup toasted walnuts, roughly chopped
- ½ cup dried cranberries
- ¼ cup honey
- 1 tbsp orange juice
- 1 tsp lemon juice
- 1 tsp fresh thyme leaves (optional)
- ½ tsp cinnamon (optional)
Instructions
Step 1: Preheat the Oven
Begin by preheating your oven to 400°F (200°C). This step is crucial as it prepares your cooking space, ensuring that the vegetables roast evenly and develop a nice caramelization.
Step 2: Prepare the Vegetables
In a large bowl, combine the thinly sliced sweet potatoes, butternut squash, and carrots. Drizzle them with olive oil and season with salt and black pepper to taste. For those who enjoy additional flavors, add in the optional fresh thyme and cinnamon, giving this dish a unique twist. Toss everything thoroughly until the vegetables are well-coated with the oil and seasonings. This seasoning will enhance their natural sweetness.
Step 3: Roast the Veggies
Spread the vegetable mixture evenly on a baking sheet and roast in the preheated oven for about 15 to 20 minutes, just until they become slightly tender. This initial roasting helps to intensify the flavors and makes layering easier when assembling the lasagna.
Step 4: Make the Glaze
While the vegetables are roasting, prepare the cranberry-honey glaze. In a small saucepan, combine the dried cranberries, honey, orange juice, and lemon juice. Heat this mixture over low to medium heat, stirring occasionally, until it thickens. This process helps meld all the flavors together, resulting in a deliciously tangy-sweet sauce.
Step 5: Assemble the Lasagna
Reduce the oven temperature to 375°F (190°C) and grease your 9×13-inch baking dish. Begin layering your ingredients starting with a layer of sweet potatoes at the bottom. Follow this with a layer of butternut squash and then carrots. Between each layer, sprinkle crumbled feta cheese and chopped walnuts to add texture and flavor. Repeat this process until all ingredients are used up, finishing with the feta and walnuts on top.
Step 6: Bake the Lasagna
Drizzle the prepared cranberry-honey glaze over the top layer of the lasagna. Cover the dish with foil to keep the moisture in. Bake in the oven for about 25 to 30 minutes, or until the vegetables are fork-tender. After this, carefully remove the foil and bake for an additional 10 minutes to achieve a beautiful golden top.
Step 7: Serve and Enjoy
Let your lasagna rest for about 5 minutes to allow it to set. This resting period makes it easier to slice and serve. You can cut it into squares and plate it up, ensuring each serving gets a bit of that luscious glaze!
Variations
- Protein: Add cooked lentils or chickpeas for more protein.
- Vegetables: Substitute zucchini or spinach for added greens.
- Spices: Experiment with nutmeg or smoked paprika for an extra depth of flavor.
Cooking Notes
- Ensure your vegetable slices are uniform for even cooking.
- For a creamier texture, consider adding ricotta cheese between layers.
Serving Suggestions
- Pair it with a simple side salad with a lemon vinaigrette.
- Serve with crusty bread to soak up the flavorful glaze.
Tips
- Prep your ingredients ahead of time for an easy assembly.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Prep Time, Cook Time, Total Time
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
Nutritional Information
- Calories: Approximately 280 per serving
- Protein: 8g
- Sodium: 450mg
FAQs
Can I make this lasagna ahead of time?
Yes! You can prepare the layers and store them in the fridge. Just ensure to bake it fresh before serving for the best texture.
What can I use if I don’t have feta cheese?
You can substitute with goat cheese or a dairy-free cheese alternative if preferred.
How long will leftovers last?
Leftovers can be stored in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through.
Can I freeze this lasagna?
Yes, this lasagna freezes well. Ensure it’s properly wrapped and consumed within 2-3 months for the best quality.
Conclusion
In conclusion, the Layered Sweet Potato, Butternut Squash & Carrot Lasagna with Feta, Walnuts, and Cranberry-Honey Glaze offers a perfect blend of flavors and nutrition that brings warmth to your meal table. With its layers of tender vegetables, seasoned cheeses, and a drizzle of sweet glaze, this dish is sure to please your family and friends alike. We encourage you to give it a try and experiment with variations that suit your taste. Don’t forget to share your experiences and any additions you made in the comments below. Enjoy this wholesome dish, and happy cooking!
Print
Layered Sweet Potato, Butternut Squash & Carrot Lasagna with Feta, Walnuts, and Cranberry-Honey Glaze
- Total Time: 55 minutes
- Yield: 8 servings 1x
Description
This layered lasagna combines sweet potatoes, butternut squash, and carrots with creamy feta and crunchy walnuts, topped with a cranberry-honey glaze.
Ingredients
- 2 medium sweet potatoes, peeled and thinly sliced
- 2 cups butternut squash, peeled and thinly sliced
- 2 large carrots, peeled and thinly sliced
- 2 tbsp olive oil
- Salt & black pepper, to taste
- 1 cup crumbled feta cheese
- ½ cup toasted walnuts, roughly chopped
- ½ cup dried cranberries
- ¼ cup honey
- 1 tbsp orange juice
- 1 tsp lemon juice
- 1 tsp fresh thyme leaves (optional)
- ½ tsp cinnamon (optional)
Instructions
- Begin by preheating your oven to 400°F (200°C).
- In a large bowl, combine the thinly sliced sweet potatoes, butternut squash, and carrots. Drizzle them with olive oil and season with salt and black pepper to taste.
- Spread the vegetable mixture evenly on a baking sheet and roast in the preheated oven for about 15 to 20 minutes.
- While the vegetables are roasting, prepare the cranberry-honey glaze in a small saucepan.
- Reduce the oven temperature to 375°F (190°C) and grease your 9×13-inch baking dish. Layer the vegetables.
- Drizzle the cranberry-honey glaze over the top layer and cover the dish with foil.
- Bake for about 25 to 30 minutes, remove the foil, and bake for an additional 10 minutes until golden.
Notes
Allow the lasagna to rest for about 5 minutes before slicing to serve.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 280 kcal
- Sodium: 450 mg
- Protein: 8 g