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Layered Sweet Potato, Butternut Squash, and Carrot Lasagna with Cranberry-Honey Glaze Recipe

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4.1 from 54 reviews

  • Author: Emma
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings
  • Diet: Vegetarian

Description

This Layered Sweet Potato Butternut Squash Carrot Lasagna is a delightful savory-sweet dish combining roasted sweet potatoes, butternut squash, and carrots with creamy feta cheese, crunchy walnuts, and a tangy cranberry-honey glaze. It’s a warming vegetarian casserole perfect for a hearty meal that balances sweetness and tanginess in every bite.

Ingredients

Vegetables

  • 2 medium sweet potatoes, thinly sliced
  • 2 cups diced butternut squash
  • 2 medium carrots, thinly sliced

Seasoning and Oil

  • 2 tbsp olive oil
  • Salt and black pepper, to taste

Cheese and Nuts

  • 1 cup crumbled feta cheese
  • ½ cup chopped toasted walnuts

Glaze

  • ½ cup cranberry juice (100% pure)
  • 2 tbsp honey
  • 1 tbsp balsamic vinegar

Instructions

  1. Preheat and prepare: Preheat your oven to 375°F (190°C) and grease a baking dish to prevent sticking and ensure easy cleanup.
  2. Roast vegetables: Toss the sliced sweet potatoes, diced butternut squash, and sliced carrots with 1 tablespoon of olive oil, salt, and black pepper. Spread evenly on a baking sheet and roast for 15–20 minutes until just tender, allowing the natural sweetness to develop.
  3. First layer: Begin assembling the lasagna by layering sweet potatoes on the bottom of the prepared baking dish. Sprinkle some crumbled feta cheese and chopped toasted walnuts over this layer to add creaminess and crunch.
  4. Continue layering: Add a layer of roasted butternut squash followed by a layer of roasted carrots. Repeat layering vegetables, feta, and walnuts until the dish is filled, finishing with a top layer of sweet potatoes.
  5. Make glaze: In a small saucepan, combine cranberry juice, honey, and balsamic vinegar. Simmer gently for 5–7 minutes until the mixture reduces to a thick, syrupy glaze that complements the roasted vegetables beautifully.
  6. Assemble and bake: Drizzle two-thirds of the cranberry glaze evenly over the layered lasagna. Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes to meld the flavors.
  7. Final bake: Remove the foil, drizzle the remaining glaze on top, and bake uncovered for an additional 10–15 minutes until the lasagna is golden and bubbling on top.
  8. Rest and serve: Allow the lasagna to rest for 10 minutes after baking to set and make slicing easier. Serve warm for a comforting, flavorful meal.

Notes

  • For extra flavor and crunch, toast walnuts before chopping.
  • Goat cheese can be substituted for feta cheese to vary the flavor profile.
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://cookinginspirations.com/layered-sweet-potato-butternut-squash-and-carrot-lasagna-with-cranberry-honey-glaze-recipe/