Description
This Layered Sweet Potato Lasagna is a vibrant, nutritious dish featuring thinly sliced sweet potatoes, roasted butternut squash, and carrots layered with tangy feta cheese and toasted walnuts. Finished with a homemade cranberry-honey balsamic glaze, it offers a perfect balance of sweet and savory flavors, ideal for a comforting vegetarian meal.
Ingredients
Scale
Vegetables
- 2 medium sweet potatoes, thinly sliced
- 2 cups diced butternut squash
- 2 medium carrots, thinly sliced
For Roasting and Seasoning
- 2 tablespoons olive oil
- Salt and black pepper, to taste
Toppings
- 1 cup crumbled feta cheese
- ½ cup chopped toasted walnuts
Glaze
- ½ cup cranberry juice (100% pure)
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
Instructions
- Preheat and prepare baking dish: Begin by preheating your oven to 375°F (190°C) and greasing your baking dish with a light coating of olive oil or cooking spray to prevent sticking.
- Roast vegetables: In a large mixing bowl, toss the sliced sweet potatoes, butternut squash, and carrots with 1 tablespoon of olive oil, seasoning them with salt and black pepper. Spread the vegetables evenly on a baking tray and roast in the oven for 15-20 minutes until they are just tender but not fully cooked.
- Layer the vegetables: Remove the roasted vegetables and start layering them in the prepared baking dish, beginning with a layer of sweet potatoes to form the base of the lasagna.
- Prepare glaze: In a small saucepan, combine cranberry juice, honey, and balsamic vinegar. Bring the mixture to a gentle simmer over medium heat and cook until it thickens into a glaze consistency. Remove from heat and set aside.
- Bake the lasagna: Cover the baking dish with foil and place it in the oven. Bake for 30 minutes to allow flavors to meld. Then, remove the foil, drizzle the remaining glaze evenly over the top, and bake uncovered for an additional 10-15 minutes to caramelize the glaze and heat through.
- Rest and serve: Let the lasagna rest for 10 minutes after baking to set. Slice into portions and serve warm, optionally sprinkled with crumbled feta and toasted walnuts for extra texture and flavor.
Notes
- Thinly slicing the sweet potatoes and carrots ensures even roasting and tender layers in the lasagna.
- To toast the walnuts, briefly heat them in a dry skillet over medium heat until fragrant and lightly browned.
- The glaze can be prepared ahead of time and stored in the refrigerator for up to 3 days.
- This recipe can be made vegan by omitting the feta or substituting with a plant-based cheese.
- Letting the lasagna rest before slicing helps keep the layers intact for cleaner servings.
