Layered Vegetable Lasagna
A colorful and comforting lasagna made with sweet potatoes, butternut squash, and carrots, layered with feta and walnuts, and topped with a rich cranberry glaze.
Ingredients
Vegetable Layers
- 2 medium sweet potatoes, thinly sliced Soft and naturally sweet, forming a flavor-packed foundation.
- 2 cups butternut squash, diced Brings a delightful richness and melts seamlessly into the layers.
- 2 medium carrots, thinly sliced Adds a crisp texture and earthy sweetness.
Seasoning and Oils
- 2 tbsp olive oil, divided Enhances flavors and richness.
- to taste Salt and black pepper Elevates the natural flavors.
Toppings and Glaze
- 1 cup crumbled feta cheese Tangy cheese offers creamy bursts of flavor.
- ½ cup chopped walnuts, toasted Adds crunchy texture.
- ½ cup 100% pure cranberry juice Creates a sweet and tangy glaze.
- 2 tbsp honey Balances the acidity of the cranberry juice.
- 1 tbsp balsamic vinegar Adds depth and richness.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and grease a baking dish.
- Toss sweet potatoes, butternut squash, and carrots with 1 tablespoon of olive oil, salt, and pepper.
- Lay the vegetables on a baking sheet and roast for 15 to 20 minutes until tender.
Layering and Baking
- Begin layering sweet potatoes, followed by feta and walnuts in the greased baking dish.
- Continue layering with butternut squash and carrots, repeating the process until all vegetables are used.
- Prepare the glaze by simmering cranberry juice, honey, and balsamic vinegar in a saucepan for 5 to 7 minutes.
- Drizzle two-thirds of the glaze over the layered vegetables, then cover with aluminum foil and bake for 30 minutes.
- Remove the foil, add the remaining glaze, and bake uncovered for an additional 10 to 15 minutes until golden.
Serving
- Let the lasagna rest for 10 minutes before slicing and serving.
Notes
Best served with garden salad and crusty garlic bread. Can be prepared a day in advance or frozen.