Description
Indulge in a delightful and unique twist on traditional lasagna with this Layered Sweet Potato, Butternut Squash & Carrot Lasagna. Each layer offers a burst of flavor that harmonizes perfectly with the whipped feta and cranberry-honey glaze topping.
Ingredients
Units
Scale
For the Vegetable Layers
- 2 medium sweet potatoes, peeled and thinly sliced
- 2 cups butternut squash, thinly sliced
- 2 large carrots, thinly sliced lengthwise
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Whipped Feta
- 1 cup crumbled feta cheese
- 1/2 cup Greek yogurt
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1–2 tbsp warm water (to thin if needed)
For the Cranberry-Honey Glaze
- 1/2 cup cranberry sauce (whole berry or smooth)
- 2 tbsp honey
- 1 tbsp balsamic vinegar
- 1 tbsp water
For Assembly
- 1/2 cup chopped walnuts, toasted
- Fresh parsley or thyme for garnish
Instructions
- Prepare the Vegetables Preheat oven to 400°F (200°C). Toss sweet potatoes, butternut squash, and carrots with olive oil, thyme, salt, and pepper. Arrange on baking sheets in a single layer and roast for 15–20 minutes until slightly tender but not fully soft.
- Make the Whipped Feta In a bowl or food processor, combine feta, Greek yogurt, olive oil, and lemon juice. Blend or whisk until smooth and creamy. Add warm water gradually until silky and spreadable.
- Prepare the Cranberry-Honey Glaze In a small saucepan over medium heat, combine cranberry sauce, honey, balsamic vinegar, and water. Simmer 3–5 minutes until slightly thickened and glossy. Remove from heat and set aside.
- Assemble the Lasagna Lightly grease a baking dish. Layer sweet potatoes on the bottom. Spread a thin layer of whipped feta. Add butternut squash slices, then a drizzle of cranberry-honey glaze. Add carrot slices and sprinkle some toasted walnuts. Repeat layers until all vegetables are used, finishing with vegetables on top.
- Bake Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10–15 minutes until tender and lightly caramelized.
- Finish & Serve Let rest 10 minutes before slicing. Drizzle extra cranberry-honey glaze over the top. Sprinkle with remaining walnuts and garnish with fresh parsley or thyme.
Notes
- This lasagna can be assembled a day ahead and baked right before serving.
- Experiment with different nuts like pecans or almonds for added crunch.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 15g
- Sodium: 460mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 30mg
