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Layered Sweet Potato Lasagna

Layered Sweet Potato Lasagna

A flavorful vegetarian dish with layers of sweet potatoes, butternut squash, and carrots, accented with feta, walnuts, and a sweet-tart cranberry glaze that bakes to golden perfection.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Main Course, vegetarian
Cuisine American
Servings 4 people
Calories 320 kcal

Equipment

  • 1 baking dish greased
  • 1 saucepan
  • 1 oven

Ingredients
  

  • 2 medium sweet potatoes thinly sliced
  • 2 cups diced butternut squash
  • 2 medium carrots thinly sliced
  • 2 tablespoons olive oil divided
  • Salt and black pepper to taste
  • 1 cup crumbled feta cheese
  • ½ cup chopped toasted walnuts
  • ½ cup 100% pure cranberry juice
  • 2 tablespoons honey
  • 1 tablespoon balsamic vinegar

Instructions
 

  • Preheat oven to 375°F (190°C) and grease a baking dish.
  • Toss sweet potatoes, butternut squash, and carrots with 1 tablespoon olive oil, salt, and pepper.
  • Roast the vegetables for 15 to 20 minutes until just tender.
  • Layer sweet potatoes on the bottom of the baking dish, then sprinkle with feta and walnuts.
  • Add a layer of butternut squash followed by carrots, then repeat layers until dish is full.
  • Finish with a layer of sweet potatoes on top.
  • In a saucepan, simmer cranberry juice, honey, and balsamic vinegar for 5 to 7 minutes until reduced to a glaze.
  • Drizzle two-thirds of the glaze over the lasagna.
  • Cover the dish with foil and bake for 30 minutes.
  • Remove foil, drizzle remaining glaze over the top, and bake uncovered for 10 to 15 minutes until golden and bubbling.
  • Let rest for 10 minutes before slicing and serving.

Notes

  • Use fresh produce for best taste.
  • Substitute goat cheese for feta for variation.
  • Add thyme or rosemary to enhance flavor.