Dinner

Layered Sweet Potato, Butternut Squash, and Carrot Lasagna with Cranberry Balsamic Glaze Recipe

Byreem everly January 12, 2026January 12, 2026

Introduction

This layered sweet potato, butternut squash, and carrot lasagna is a vibrant and comforting dish perfect for a cozy dinner. Combining roasted vegetables with tangy feta, toasted walnuts, and a sweet cranberry glaze, it offers a delightful blend of flavors and textures that’s sure to impress.

The image shows a close-up of a square, layered dish on a white plate against a white marbled background. The dish has four visible layers: the bottom and third layers are golden-brown and crispy, the second layer is white and creamy with black specks, and the middle layer is bright orange and smooth. On top, there are small cubes of orange vegetables, dark red cranberries, and green herb leaves scattered. A shiny brown sauce surrounds the dish on the plate, decorated with more cranberries and small bits of herbs. The top is garnished with whole walnuts and a green rosemary sprig. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: Preheat the oven to 375°F (190°C) and grease a baking dish to prepare for the layers.
Step 2: In a large bowl, toss the sliced sweet potatoes, diced butternut squash, and sliced carrots with 1 tablespoon of olive oil, salt, and black pepper. Spread the vegetables on a baking sheet and roast for 15–20 minutes until they are just tender.
Step 3: Begin layering by placing a layer of sweet potatoes on the bottom of the greased baking dish. Sprinkle some crumbled feta cheese and chopped toasted walnuts over the sweet potatoes.
Step 4: Add a layer of roasted butternut squash followed by a layer of roasted carrots. Continue to layer the vegetables, alternating with feta and walnuts until the dish is full, ending with a top layer of sweet potatoes.
Step 5: To make the glaze, combine cranberry juice, honey, and balsamic vinegar in a saucepan. Simmer over medium heat for 5–7 minutes until the mixture reduces and thickens into a glaze.
Step 6: Drizzle about two-thirds of the glaze evenly over the assembled lasagna. Cover the dish with foil and bake for 30 minutes.
Step 7: Remove the foil, drizzle the remaining glaze on top, and bake uncovered for another 10–15 minutes until the lasagna is golden and bubbling.
Step 8: Once baked, let the lasagna rest for 10 minutes before slicing and serving to allow the flavors to settle.

Tips & Variations

Try substituting goat cheese for feta to add a creamier texture and a slightly different tang.
For added freshness, sprinkle chopped fresh herbs like thyme or rosemary between the layers.
To make this dish vegan, replace feta with a plant-based cheese alternative and use maple syrup instead of honey.
Toast the walnuts carefully to enhance their flavor but avoid burning for the best crunch.

Storage

Store leftover lasagna covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven until warmed through. This dish also freezes well—wrap tightly and freeze for up to 1 month. Thaw overnight in the refrigerator before reheating.

How to Serve

A three-layer square slice of food sits on a white plate with a white marbled background. The bottom layer is golden brown and crispy, topped by a thick white creamy layer with tiny black specks. The middle layer is an orange, smooth, and soft texture, followed by another white creamy layer similar to the first. The top layer is golden brown with a slightly crispy texture and is covered with small cubes of bright orange vegetables, chopped herbs, whole walnuts, and whole red cranberries. There is a rosemary sprig standing upright on top. Around the base of the slice on the plate are scattered cranberries, walnut pieces, chopped herbs, and a shiny reddish-brown sauce pooling on the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other vegetables instead of butternut squash and carrots?

Yes, you can substitute with other root vegetables such as parsnips or pumpkin, but keep the same roasting time to ensure they become tender.

Is it necessary to peel the sweet potatoes and carrots?

Peeling is optional depending on your preference and the texture you like. If you choose not to peel, be sure to wash them thoroughly to remove any dirt or residues.