Description
Indulge in the delightful Layered Sweet Potato Butternut Squash Carrot Lasagna Recipe, a wholesome dish that beautifully blends roasted sweet potatoes, butternut squash, and carrots into a vibrant vegetable lasagna. This comforting meal is perfect for family dinners or gatherings, showcasing the rich flavors of seasonal produce. Topped with crumbled feta cheese and toasted walnuts, each layer is drizzled with a tangy cranberry-honey glaze that elevates the dish to new heights. It’s not just scrumptious but also packed with essential nutrients, making it a satisfying option for any occasion.
Ingredients
Scale
- 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 cranberry juice (100% pure)
- 2 tbsp honey
- 1 tbsp balsamic vinegar
Instructions
- Preheat your oven to 375°F (190°C) and grease a baking dish.
- Toss sweet potatoes, butternut squash, and carrots with olive oil, salt, and pepper; roast for 15–20 minutes until tender.
- Layer the vegetables in the baking dish: start with sweet potatoes, then add feta and walnuts. Repeat layers until all ingredients are used.
- Prepare the glaze by simmering cranberry juice, honey, and balsamic vinegar in a saucepan for 5–7 minutes until thickened.
- Drizzle glaze over the lasagna; cover with foil and bake for 30 minutes. Remove foil, drizzle remaining glaze on top, and bake uncovered for an additional 10–15 minutes until golden.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1/8 of the lasagna (approx. 200g)
- Calories: 290
- Sugar: 12g
- Sodium: 330mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 25mg