Description
This Layered Sweet Potato Butternut Squash Carrot Lasagna features thinly sliced sweet potatoes and carrots layered with roasted squash, feta, and toasted walnuts, topped with a cranberry balsamic glaze. It’s a hearty, vegetable-forward dish perfect as a main or side.
Ingredients
- 2 medium sweet potatoes, thinly sliced
- 2 cups diced butternut squash
- 2 medium carrots, thinly sliced
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 1 cup crumbled feta cheese
- ½ cup chopped toasted walnuts
- ½ cup 100% cranberry juice
- 2 tbsp honey
- 1 tbsp balsamic vinegar
Instructions
- Preheat oven to 200°C (400°F).
- Roast butternut squash with olive oil, salt, and pepper for 20–25 minutes.
- Toss sweet potatoes and carrots with remaining olive oil and seasoning.
- Layer sweet potatoes, carrots, squash, feta, and walnuts in baking dish.
- Repeat layers and cover with foil.
- Bake 35–40 minutes until vegetables are tender.
- Simmer cranberry juice, honey, and balsamic vinegar 8–10 minutes until reduced.
- Bake uncovered 10–15 minutes more.
- Rest 10 minutes and drizzle glaze before serving
Notes
- Slice vegetables evenly for consistent cooking.
- Cover tightly with foil to steam and soften layers properly.
- Let rest before slicing for cleaner portions.
- Prep Time: 20 minutes
- Cook Time: 55 minutes