Description

This savory-sweet layered vegetable lasagna combines the earthiness of roasted sweet potatoes, butternut squash, and carrots with the creaminess of feta cheese and the crunch of toasted walnuts. A tangy cranberry-honey balsamic glaze ties all the flavors together, creating a unique and delicious vegetarian main dish perfect for fall and winter meals.

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
Salt and black pepper, to taste
1 cup crumbled feta cheese
½ cup chopped toasted walnuts

Glaze

½ cup cranberry juice (100% pure)
2 tbsp honey
1 tbsp balsamic vinegar

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Instructions

Preheat and prepare: Preheat your oven to 375°F (190°C) and grease a baking dish to prevent sticking.
Roast vegetables: In a bowl, toss the thinly sliced sweet potatoes, diced butternut squash, and sliced carrots with 1 tablespoon of olive oil, salt, and black pepper to taste. Spread them evenly on a baking sheet and roast in the oven for 15 to 20 minutes until the vegetables are just tender but not fully cooked.
First layer: Arrange a layer of roasted sweet potato slices at the bottom of the greased baking dish. Sprinkle some crumbled feta cheese and chopped toasted walnuts evenly over this layer.
Continue layering: Add another layer of butternut squash pieces, followed by a layer of carrots. Continue layering the vegetables alternately with feta cheese and walnuts until the dish is filled. Finish the layering process with a top layer of sweet potatoes.
Make glaze: In a small saucepan over medium heat, combine the cranberry juice, honey, and balsamic vinegar. Simmer the mixture for 5 to 7 minutes, stirring occasionally, until it thickens and reduces into a glaze consistency.
Assemble and bake: Drizzle approximately two-thirds of the prepared glaze evenly over the assembled lasagna layers. Cover the dish with aluminum foil and bake in the oven at 375°F (190°C) for 30 minutes.
Final bake: Remove the foil carefully, drizzle the remaining glaze evenly over the top, and bake uncovered for an additional 10 to 15 minutes. Bake until the top is golden and bubbling.
Rest and serve: Once baked, remove the lasagna from the oven and allow it to rest for 10 minutes to set before slicing and serving. This helps the layers to hold together for easier serving.

Notes

For extra flavor and crunch, toast the walnuts before chopping.
You may substitute goat cheese for feta if preferred for a different flavor profile.