Layered Sweet Potato Butternut Squash Carrot Lasagna
A delicious and healthy twist on classic lasagna, layered with sweet potatoes, butternut squash, and carrots, making it a perfect vegetarian dish for family dinners or impressing guests.
Ingredients
Vegetable Layers
- 2 medium sweet potatoes, thinly sliced
- 2 cups diced butternut squash
- 2 medium carrots, thinly sliced
Sauce and Seasoning
- 2 tbsp olive oil Divided for roasting and drizzling
- 1 tbsp balsamic vinegar
- ½ cup cranberry juice (100% pure)
- 2 tbsp honey
- to taste Salt and black pepper
Toppings
- 1 cup crumbled feta cheese Can be substituted with goat cheese or mozzarella
- ½ cup chopped toasted walnuts
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and grease a baking dish.
- Toss the sliced sweet potatoes, butternut squash, and carrots with 1 tablespoon of olive oil, salt, and pepper. Roast these vegetables for 15–20 minutes until they are just tender.
Layering
- Start layering the lasagna with a layer of sweet potatoes on the bottom of the dish.
- Add crumbled feta cheese and toasted walnuts on top.
- Continue layering with butternut squash and then the sliced carrots. Repeat the layering of vegetables, feta, and walnuts until the dish is full.
- End with a top layer of sweet potatoes.
Cooking
- In a saucepan, simmer cranberry juice, honey, and balsamic vinegar for 5–7 minutes until the mixture reduces to a glaze.
- Drizzle two-thirds of the glaze over the layered lasagna.
- Cover the dish with foil and bake for 30 minutes.
- After 30 minutes, remove the foil, drizzle the remaining glaze over the lasagna, and bake uncovered for an additional 10–15 minutes, until golden and bubbling.
- Let the lasagna rest for 10 minutes before slicing and serving.
Notes
For an even creamier texture, consider adding a layer of cottage cheese or ricotta cheese between the vegetables. Make sure to slice the vegetables thinly for even cooking and layering. You can use other vegetables like zucchini or spinach if you’d like to mix things up.
