Layered Sweet Potato, Butternut Squash, and Carrot Lasagna with Cranberry Balsamic Glaze Recipe
This Layered Sweet Potato Butternut Squash Carrot Lasagna is a vibrant and wholesome vegetarian dish combining thinly sliced sweet potatoes, diced butternut squash, and carrots layered with crumbled feta cheese and toasted walnuts, all enhanced by a tangy-sweet cranberry balsamic glaze. Perfectly roasted and baked to golden, it offers a delightful balance of savory and sweet flavors in every bite.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Vegetables
- 2 medium sweet potatoes, thinly sliced
- 2 cups diced butternut squash
- 2 medium carrots, thinly sliced
Other Ingredients
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 1 cup crumbled feta cheese
- ½ cup chopped toasted walnuts
- ½ cup 100% pure cranberry juice
- 2 tbsp honey
- 1 tbsp balsamic vinegar
Instructions
- Preheat and prepare: Preheat your oven to 375°F (190°C) and grease a baking dish to prevent sticking.
- Roast vegetables: Toss the sliced sweet potatoes, diced butternut squash, and sliced carrots with 1 tablespoon of olive oil, salt, and black pepper. Spread them on a baking sheet and roast for 15 to 20 minutes until they are just tender but not fully cooked.
- First layer: Arrange a layer of roasted sweet potatoes at the bottom of the greased baking dish. Sprinkle some crumbled feta cheese and chopped toasted walnuts over this layer.
- Continue layering: Add a layer of roasted butternut squash followed by a layer of roasted carrots. Continue layering the vegetables alternately with feta cheese and walnuts until the dish is full, finishing with a top layer of sweet potatoes.
- Make glaze: In a small saucepan, combine the cranberry juice, honey, and balsamic vinegar. Simmer over medium heat for 5 to 7 minutes until the mixture reduces and thickens into a glaze.
- Assemble and bake: Drizzle two-thirds of the cranberry glaze evenly over the assembled lasagna. Cover the dish with foil and bake in the preheated oven for 30 minutes.
- Final bake: Remove the foil, drizzle the remaining glaze on top, and bake uncovered for an additional 10 to 15 minutes until the top is golden brown and bubbling.
- Rest and serve: Let the lasagna rest for 10 minutes after baking to set before slicing and serving. Enjoy warm.
Notes
- Toasting the walnuts enhances their flavor and adds a nice crunch.
- Thinly slicing the vegetables ensures even cooking and easier layering.
- The cranberry glaze adds a beautiful balance of sweet and tangy flavors complementing the roasted vegetables.
- You can substitute feta with goat cheese for a creamier texture.
- Make sure not to over-roast the vegetables initially; they will cook further during baking.
Keywords: sweet potato lasagna, butternut squash recipe, carrot lasagna, vegetarian lasagna, roasted vegetable lasagna, cranberry glaze, healthy vegetarian dinner, fall recipes
