Description
This layered lasagna combines sweet potatoes, butternut squash, and carrots with creamy feta and crunchy walnuts, topped with a cranberry-honey glaze.
Ingredients
Scale
- 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