04/21/2026
Layered Sweet Potato, Butternut Squash, Carrot Lasagna with Feta, Walnuts, and Cranberry-Honey Glaze
• Author: Sylvia
• Total Time: 65
• Yield: 6 servings
• Diet: Vegetarian
This hearty vegetable lasagna features layers of roasted sweet potatoes, butternut squash, and carrots with crumbled feta, toasted walnuts, and a tangy cranberry-honey glaze. A cozy vegetarian dish perfect for holidays or weeknights.
Ingredients
• 2 medium sweet potatoes, thinly sliced
• 2 cups diced butternut squash
• 2 medium carrots, thinly sliced
• 2 tbsp olive oil
• 1 cup cranberries +/- to taste
• Salt and black pepper, to taste
• 1 cup crumbled feta cheese
• ½ cup chopped toasted walnuts
• ½ cup cranberry juice (100% pure)
• 2 tbsp honey
• 1 tbsp balsamic vinegar
Instructions
1. Preheat oven to 375°F (190°C). Grease a baking dish.
2. Toss sliced sweet potatoes, squash, and carrots with 1 tbsp olive oil, salt, and pepper. Roast for 15–20 minutes until just tender.
3. Layer sweet potatoes on the bottom of the dish. Add some feta and walnuts.
4. Add a layer of squash, then carrots. Continue layering vegetables, feta, and walnuts until full. Finish with sweet potatoes on top.
5. In a saucepan, simmer cranberry juice, honey, and balsamic vinegar for 5–7 minutes until reduced to a glaze.
6. Drizzle ⅔ of the glaze over the lasagna. Cover with foil and bake for 30 minutes.
7. Remove foil, drizzle remaining glaze, and bake uncovered for 10–15 more minutes until golden and bubbling.
8. Let rest for 10 minutes before slicing and serving.
Notes
– Use a mandoline slicer for evenly thin vegetables.
– You can substitute maple syrup for honey for a vegan option.
– Store leftovers in the fridge up to 4 days or freeze individual portions.
– Cranberry glaze can be made ahead and stored up to 3 days.
– Pairs well with salads or baked brie rolls for a festive meal.
Layered Sweet Potato, Butternut Squash, Carrot Lasagna with Feta, Walnuts, and Cranberry-Honey Glaze
Ingredients:
Vegetable Layers:
2 large sweet potatoes (700–900 g), peeled and thinly sliced
2 cups (300 g) butternut squash, peeled and thinly sliced
2 cups (250 g) carrots, thinly sliced
2 tbsp (30 ml) olive oil
