Description
This delightful Layered Sweet Potato Lasagna balances flavors beautifully with sweet potatoes, feta cheese, and a cranberry glaze.
Ingredients
Scale
- 2 medium sweet potatoes, thinly sliced
- 2 cups diced butternut squash
- 2 medium carrots, thinly sliced
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 cup crumbled feta cheese
- ½ cup chopped toasted walnuts
- ½ cup cranberry juice (100% pure)
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
Instructions
- Begin by preheating your oven to 375°F (190°C) and greasing your baking dish with a light coating of olive oil or cooking spray.
- In a large mixing bowl, toss the sliced sweet potatoes, butternut squash, and carrots with 1 tablespoon of olive oil and season with salt and black pepper. Spread the prepared vegetables on a baking tray and roast them in the oven for about 15-20 minutes, or until they are just tender.
- Once the vegetables are roasted, begin layering them in your prepared baking dish, starting with a layer of sweet potatoes.
- In a small saucepan, combine cranberry juice, honey, and balsamic vinegar. Bring to a gentle simmer until thickened into a glaze.
- Cover the baking dish with foil and bake for 30 minutes, then remove foil, drizzle with remaining glaze, and bake uncovered for an additional 10-15 minutes.
- Let it sit for 10 minutes before slicing and serve warm.
Notes
Fresh ingredients make a significant difference in flavor. The lasagna can be made a day ahead and tastes even better the next day.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Dish
Nutrition
- Calories: 320 kcal
- Sodium: 200 mg
- Protein: 10 g