Layered Sweet Potato Lasagna

By Tyla | Last modified on Jan 3, 2026

Featured in: Dinner

Layered Sweet Potato Lasagna blends the naturally sweet flavors of roasted sweet potatoes, butternut squash, and tender carrots into a hearty vegetarian meal. This dish marries vibrant vegetables with creamy feta and crunchy walnuts, elevated by a tangy-sweet cranberry glaze that adds a beautiful finish.

Perfect for cozy dinners or impressing guests, this lasagna combines nutritious ingredients with comforting textures. Its beautiful layers of roasted veggies and bold toppings make every forkful a delightful experience.

Why You’ll Love This Recipe

Combines sweet, savory, and tangy flavors for a unique twist on classic lasagna.
Uses wholesome roasted vegetables for a nutrient-dense yet comforting main dish.
Vegetarian and easy to customize with nuts and cheese variations.

Ingredients

Sweet potatoes: Two medium-sized tubers, thinly sliced to form tender, sweet layers in the lasagna.
Butternut squash: Two cups diced, roasted for a creamy texture and natural sweetness.
Carrots: Two medium carrots, thinly sliced to add a subtle earthiness and vibrant color.
Olive oil: Two tablespoons used to coat vegetables for roasting, enhancing flavor and preventing sticking.
Salt and black pepper: To season vegetables, balancing sweetness and enhancing natural flavors.
Feta cheese: One cup crumbled, providing tangy creaminess that complements the sweet vegetables beautifully.
Walnuts: Half a cup chopped and toasted to add a crunchy texture and nutty depth.
Cranberry juice: Half a cup of 100% pure, simmered down to a glaze with honey and balsamic vinegar.
Honey: Two tablespoons, lending gentle sweetness to the cranberry glaze for balance.
Balsamic vinegar: One tablespoon to add acidity and complexity to the glaze.

Instructions

Preheat oven and prepare roasting pan: Set your oven to 375°F (190°C) and grease a baking dish to prevent sticking. Preparing everything upfront allows for a smooth cooking process and ensures even roasting.
Roast the vegetables: Toss sweet potatoes, butternut squash, and carrots with olive oil, salt, and pepper. Roast them for 15–20 minutes until just tender but not fully cooked. This step softens the vegetables and brings out their natural sweetness.
Build the lasagna layers: Start layering by placing sweet potato slices on the bottom of the dish. Follow with a sprinkle of feta and walnuts, then a layer of butternut squash and carrots. Repeat the layers, finishing with sweet potatoes on top. Layering ensures every bite has a variety of textures and flavors.
Prepare the cranberry glaze: In a small saucepan, gently simmer cranberry juice, honey, and balsamic vinegar for 5–7 minutes until it thickens into a rich glaze. This will add a tangy-sweet finish that balances the savory layers.
Glaze and bake covered: Drizzle two-thirds of the glaze over the layered lasagna, then cover with foil. Bake for 30 minutes to allow flavors to meld and vegetables to soften fully.
Bake uncovered for golden finish: Remove the foil and drizzle the remaining glaze on top. Bake uncovered for an additional 10–15 minutes until the top is golden and bubbling. This step gives the dish an appealing texture and appearance.
Rest and serve: Let the lasagna rest for 10 minutes after baking. Resting helps the layers set, making it easier to slice and enhancing the flavor profile.

You Must Know

Use a sharp knife or mandoline for thin, even vegetable slices for consistent cooking.
The glaze can be made ahead and stored refrigerated for up to 3 days.
Letting the dish rest is essential for clean slicing and better presentation.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to preserve the texture of the vegetables and glaze.

Serving Suggestions

This layered sweet potato lasagna pairs beautifully with a fresh green salad or a light vinaigrette. Serve alongside crusty bread for a complete, satisfying meal.

Professional Tips

Toast walnuts just before assembling to retain their crunch and enhance flavor.
Try substituting goat cheese for feta for a creamier, milder taste experience.
Add fresh herbs like rosemary or thyme to the roasting vegetables to infuse earthy aromas.

FAQs

Can I make this lasagna vegan?: Yes, substitute feta with a plant-based cheese or cashew cream, and replace honey with maple syrup for a vegan-friendly dish.
Can I prepare this dish ahead of time?: You can roast the vegetables a day before and assemble the lasagna just before baking to save time.
What’s the best way to slice the sweet potatoes?: Use a mandoline or sharp knife to slice evenly thin pieces, ensuring even cooking and layering.
Can I freeze leftovers?: Yes, store cooled leftovers in a freezer-safe container for up to 2 months. Thaw overnight before reheating.
Are there alternatives to walnuts?: Pecans or toasted almonds work well as a crunchy nut alternative if you prefer or have allergies.
Is cranberry juice essential?: The cranberry glaze adds a unique tangy sweetness, but you can substitute with pomegranate juice or a balsamic reduction.
Can I add herbs to the recipe?: Yes, fresh thyme or rosemary can be added during roasting to add a lovely herbal aroma.