Description

A savory-sweet layered vegetable lasagna featuring roasted sweet potatoes, butternut squash, carrots, crumbled feta cheese, toasted walnuts, and a tangy cranberry-honey balsamic glaze. This dish combines the natural sweetness of root vegetables with the rich flavors of cheese and nuts, all baked to a golden bubbly perfection.

Ingredients

Scale

Vegetables

2 medium sweet potatoes, thinly sliced
2 cups diced butternut squash
2 medium carrots, thinly sliced

Other Ingredients

2 tbsp olive oil (divided)
Salt and black pepper, to taste
1 cup crumbled feta cheese
½ cup chopped toasted walnuts
½ cup cranberry juice (100% pure)
2 tbsp honey
1 tbsp balsamic vinegar

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Instructions

Preheat and prepare: Preheat the oven to 375°F (190°C) and grease a baking dish to prevent sticking and make cleanup easier.
Roast vegetables: Toss the thinly sliced sweet potatoes, diced butternut squash, and sliced carrots with 1 tablespoon of olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 15 to 20 minutes until the vegetables are just tender but not fully cooked.
First layer: In the prepared baking dish, start layering with the roasted sweet potatoes on the bottom. Sprinkle some crumbled feta cheese and chopped toasted walnuts over this layer.
Continue layering: Add a layer of roasted butternut squash followed by a layer of roasted carrots. Continue layering these vegetables alternately with crumbled feta and walnuts until the dish is full, finishing with a top layer of sweet potatoes.
Make glaze: In a small saucepan, combine cranberry juice, honey, and balsamic vinegar. Simmer over medium heat for 5 to 7 minutes, stirring occasionally, until the mixture reduces and thickens into a glaze.
Assemble and bake: Drizzle about two-thirds of the cranberry glaze evenly over the layered vegetables. Cover the baking dish with foil and bake in the oven for 30 minutes to meld the flavors.
Final bake: Remove the foil, drizzle the remaining glaze on top, and return the dish to the oven to bake uncovered for an additional 10 to 15 minutes until the top is golden and bubbling.
Rest and serve: Let the lasagna rest for 10 minutes after baking to set. Slice and serve warm for the best flavor and texture experience.

Notes

For extra flavor, toast the walnuts before chopping to enhance their nutty aroma.
Goat cheese can be substituted for feta for a different but complementary taste.
Make sure to slice vegetables uniformly for even roasting and layering.
The glaze can be adjusted for sweetness by varying the honey amount according to taste.
Leftovers can be refrigerated and gently reheated for up to 3 days.