If you’re searching for a vibrant, special-occasion dish that effortlessly steals the show, let me introduce you to my Layered Sweet Potato, Butternut Squash, Carrot Lasagna with Feta, Walnuts, and Cranberry-Honey Glaze. Imagine meltingly tender slices of sweet potato, butternut squash, and carrot, tucked between layers of creamy feta and ricotta, crowned with crunchy walnuts, and finished with a ruby-red cranberry-honey glaze that’s as festive as it is flavorful. This is the kind of recipe that brings cheers at the table and leaves everyone wondering when you became such a vegetable lasagna genius (and it’s easier than it looks!).
Ingredients You’ll Need
Simple ingredients, extraordinary results! Each component in this lasagna plays its own starring role—creating a contrast of textures, flavors, and brilliant colors. Gather these essentials, knowing they’ll come together in a seriously satisfying bite.
- Sweet Potato: Brings natural sweetness, vibrant color, and soft texture to the base of the lasagna.
- Butternut Squash: Adds gentle earthiness and lovely golden hues to the layers.
- Carrots: Offer crunch, subtle sweetness, and brighten the whole dish.
- Olive Oil: Helps the veggies roast evenly and brings richness to the flavor.
- Salt: Essential for balancing and drawing out the flavors of the vegetables.
- Black Pepper: Provides gentle heat and a savory kick.
- Smoked Paprika: Adds gorgeous color and a faint smokiness that takes the dish up a notch.
- Feta Cheese: Brings a tangy, creamy punch that pairs beautifully with the sweetness of the roasted veggies.
- Ricotta Cheese (optional): For those who can’t resist extra creaminess in their lasagna layers.
- Toasted Walnuts: Provide crunch and a nutty undertone, making every bite interesting.
- Garlic: For a savory backbone and irresistible aroma.
- Dried Thyme: Infuses a whisper of herbal fragrance throughout the lasagna.
- Cranberry Sauce or Pureed Cranberries: The key to that zippy, jewel-colored and Cranberry-Honey Glaze.
- Honey: Sweetens the glaze and helps create a sticky, glossy finish.
- Dijon Mustard: Adds depth and a hint of sharpness to balance the sweetness.
- Lemon Juice: Brightens up the glaze and makes all the flavors pop.
How to Make and Cranberry-Honey Glaze
Step 1: Preheat and Prep
Start by getting your oven perfectly hot at 200°C (400°F), then reach for your favorite baking dish and give it a light greasing. The high heat is just what those veggies need to tenderize quickly while developing those irresistible roasted edges.
Step 2: Roast the Vegetables
Pile your thinly sliced sweet potatoes, butternut squash, and carrots into a big bowl. Drizzle with olive oil, sprinkle salt, black pepper, and smoked paprika, then toss until every piece glistens. Roasting them for 15 to 20 minutes ensures the veggies turn slightly tender and pick up rich, caramelized notes without losing their structure. You want them bendable, not mushy—a crucial lasagna layering secret!
Step 3: Whisk up the Cranberry-Honey Glaze
This is the zingy, glossy showstopper that ties everything together. Gently blend the cranberry sauce (or pureed cranberries), honey, Dijon mustard, and lemon juice in a small bowl. The result? An and Cranberry-Honey Glaze that’s sweet-tart, richly colored, and absolutely made for drizzling.
Step 4: Assemble the Layers
Begin the lasagna construction by spreading a layer of sweet potatoes at the bottom of your dish. Follow up with butternut squash, then carrots. Spoon over a portion of the feta, dollop the ricotta if using, sprinkle minced garlic, dried thyme, and chopped toasted walnuts. Repeat the process, layering and sprinkling, until all your ingredients are used up and the top layer is made up of vegetables. This stacking is where all the magic (and flavor mingling) happens!
Step 5: Bake
Cover the assembled lasagna with foil and pop it in the oven for 25 minutes. This traps the moisture, allowing flavors to marry. Once that’s done, remove the foil and bake for another 10 to 15 minutes. This is when the top veggies turn meltingly tender and attain just the right amount of golden color—pure comfort food goals.
Step 6: Glaze and Serve
Let your masterpiece rest for a couple of minutes, then finish with a generous drizzle of your homemade and Cranberry-Honey Glaze. This sweet, tangy topping wakes up every other flavor in the dish. For an extra flourish, garnish with more walnuts or a sprinkling of fresh thyme before serving warm.
How to Serve and Cranberry-Honey Glaze
Garnishes
A final touch is always welcome! Scatter extra toasted walnuts on top for a delightful crunch, or sprinkle over a little more fresh thyme to add a pop of color and herbal aroma. For the prettiest finish, an extra swirl of and Cranberry-Honey Glaze right before serving transforms this dish into a centerpiece worthy of a celebration.
Side Dishes
This brightly flavored lasagna shines next to a crisp green salad—think arugula or spinach tossed with a simple vinaigrette. If you’re looking for something cozier, serve it with roasted greens or a side of garlic green beans. For heartier appetites, and Cranberry-Honey Glaze pairs beautifully with roasted chicken or turkey, making it perfect for festive occasions.
Creative Ways to Present
Let your imagination run wild! For a more elegant presentation, cut the lasagna into neat individual squares and stack them on small plates, drizzled with extra and Cranberry-Honey Glaze. Or, for a rustic buffet, let guests serve themselves from the baking dish, building their plates with a mix of salad and bread on the side. This recipe even works as a showstopping vegetarian main for holiday tables—just surround with roasted root veggies or jeweled rice for wow-factor.
Make Ahead and Storage
Storing Leftovers
Leftover slices of this lasagna keep beautifully. Simply cover the dish tightly with foil or transfer portions to an airtight container. Store in the refrigerator for up to three or four days; the flavors meld and deepen, so it might taste even more delicious the next day with that lingering note of and Cranberry-Honey Glaze.
Freezing
Want to prep ahead or save extra for later? Layer your cooled lasagna in freezer-safe containers or wrap well in foil. For best results, freeze without the and Cranberry-Honey Glaze and add it fresh after reheating. The lasagna holds up well for up to two months in the freezer—perfect for stress-free entertaining.
Reheating
To reheat, pop individual portions or the whole dish (covered with foil) into a 180°C (350°F) oven until fully warmed through, about 20-25 minutes. You can also microwave slices for quicker lunches. Don’t forget to give each serving a fresh drizzle of and Cranberry-Honey Glaze before serving—it instantly revives the flavors and gives that signature glossy finish!
FAQs
Can I make the lasagna ahead of time?
Absolutely! Assemble the dish, cover well, and refrigerate up to 24 hours in advance. When ready to serve, simply bake as directed and add the and Cranberry-Honey Glaze just before bringing it to the table. This makes it a lifesaver for holiday meals and gatherings.
What other nuts could I use if I don’t have walnuts?
Pecans or hazelnuts would both add wonderful crunch and flavor. Choose what you love or have on hand—just toast them lightly for maximum aroma and sprinkle them on top alongside the and Cranberry-Honey Glaze.
Is there a vegan option for this recipe?
Definitely! Use your favorite vegan feta and ricotta alternatives, and substitute maple syrup for honey in the glaze. The lasagna and Cranberry-Honey Glaze remains every bit as satisfying (and every bit as beautiful).
Can I use pre-cooked or leftover roasted vegetables?
You can! If you have leftover roasted sweet potatoes, squash, or carrots, layer them directly into your lasagna. Just reduce the roasting time in the recipe, since your veggies are already mostly tender, then continue as directed including the and Cranberry-Honey Glaze.
Will the lasagna slice cleanly for serving?
Yes, it holds together nicely after a short rest out of the oven. For the neatest slices, let the lasagna sit for about 10 minutes before cutting, then serve with plenty of that sweet-tangy and Cranberry-Honey Glaze for the perfect finishing touch.
Final Thoughts
If you’re ready to wow your friends and family with something both wholesome and elegant, this sweet potato, butternut squash, and carrot lasagna with feta, walnuts, and Cranberry-Honey Glaze is your ticket. I hope you give it a try—the flavors and colors are sure to bring smiles (and requests for seconds!).
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and Cranberry-Honey Glaze Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Layered Sweet Potato, Butternut Squash, Carrot Lasagna with Feta, Walnuts, and Cranberry-Honey Glaze is a delightful vegetarian dish perfect for a festive meal. Layers of thinly sliced vegetables, creamy cheeses, crunchy walnuts, and a sweet-tart cranberry glaze create a harmonious blend of flavors and textures.
Ingredients
For the Vegetables
- 1 large sweet potato, thinly sliced
- 1 small butternut squash, peeled and thinly sliced
- 2 medium carrots, peeled and thinly sliced
- 2 tbsp olive oil
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
For the Filling
- 1 cup crumbled feta cheese
- 1/2 cup ricotta cheese (optional for creaminess)
- 1/4 cup toasted walnuts, chopped
- 1 clove garlic, minced
- 1/2 tsp dried thyme
For the Cranberry-Honey Glaze
- 3 tbsp cranberry sauce or pureed cranberries
- 1 1/2 tbsp honey
- 1/2 tsp Dijon mustard
- 1 tsp lemon juice
Instructions
- Preheat oven: Preheat oven to 200°C (400°F) and lightly grease a baking dish.
- Prepare the vegetables: Toss sweet potato, butternut squash, and carrot slices with olive oil, salt, pepper, and smoked paprika. Roast 15–20 minutes until slightly tender but not fully cooked.
- Prepare the glaze: In a small bowl, whisk together cranberry sauce, honey, Dijon mustard, and lemon juice. Set aside.
- Assemble the lasagna: In the prepared baking dish, layer vegetables: start with a layer of sweet potatoes, then butternut squash, then carrots. Sprinkle a portion of feta, ricotta (if using), garlic, thyme, and walnuts between layers. Repeat until all ingredients are used, finishing with vegetables on top.
- Bake: Cover with foil and bake 25 minutes. Remove foil and bake another 10–15 minutes until vegetables are fully tender and top is slightly golden.
- Glaze & serve: Drizzle cranberry-honey glaze over the baked lasagna. Serve warm, garnished with extra walnuts or fresh thyme.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 15g
- Sodium: 670mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 30mg
