Description
This Layered Sweet Potato, Butternut Squash, Carrot & Zucchini Lasagna is a delicious and colorful vegetarian dish that is perfect for a special occasion or a cozy family dinner. Layers of thinly sliced vegetables are stacked with a creamy ricotta filling, crunchy walnuts, and a sweet-tart cranberry-honey glaze, creating a unique and satisfying meal.
Ingredients
Units
Scale
Sweet Potato Layer:
- 2 medium sweet potatoes, thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Butternut Squash Layer:
- 2 cups butternut squash, thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Carrot Layer:
- 2 carrots, thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Zucchini Layer:
- 2 zucchinis, thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Cheese and Nut Layers:
- 1 cup ricotta cheese
- 1/2 cup feta cheese, crumbled
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/3 cup walnuts, chopped
Cranberry-Honey Glaze:
- 1/2 cup dried cranberries
- 2 tablespoons honey
- 1/2 cup water or orange juice
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 190°C (375°F). In a bowl, toss sweet potatoes, butternut squash, carrots, and zucchini with olive oil, oregano, salt, and pepper.
- Lightly roast the vegetables on a baking sheet for 10–15 minutes to soften them slightly.
- Prepare the Cranberry-Honey Glaze: In a small saucepan, combine dried cranberries, honey, water (or orange juice), and lemon juice. Simmer for 5–7 minutes until slightly thickened to create the glaze.
- Layer the vegetables and cheese: In a baking dish, layer sweet potatoes, butternut squash, carrots, and zucchini. Spread a layer of ricotta, sprinkle feta, mozzarella, Parmesan, and walnuts, then drizzle some cranberry-honey glaze.
- Repeat the layers: Continue layering until ingredients are used up, finishing with cheese, walnuts, and a final drizzle of glaze on top.
- Bake covered with foil for 30 minutes, then uncover and bake for an additional 15–20 minutes until golden and bubbling.
- Rest and serve: Let the lasagna rest for 10 minutes before slicing. Serve warm.
Notes
- You can customize the cheese selection to your preference.
- Feel free to add other vegetables like spinach or mushrooms to the layers.
- This lasagna is best served fresh but can be refrigerated and reheated.
- Prep Time: 30 minutes
- Cook Time: 45-50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 14g
- Sodium: 570mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 16g
- Cholesterol: 45mg
