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Sweet Potato Butternut Squash Carrot Lasagna Recipe

Sweet Potato Butternut Squash Carrot Lasagna Recipe
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4.8 from 9 reviews

This Sweet Potato Butternut Squash Carrot Lasagna is a delicious twist on traditional lasagna, using layers of colorful and nutritious vegetables, creamy feta cheese, and a sweet cranberry glaze. It’s a perfect dish for a cozy dinner with family and friends.

Ingredients

Sweet Potato Layer:

  • 2 medium sweet potatoes, thinly sliced
  • 2 tbsp olive oil
  • Salt and black pepper, to taste

Butternut Squash Layer:

  • 2 cups diced butternut squash
  • 1 cup crumbled feta cheese
  • ½ cup chopped toasted walnuts

Carrot Layer:

  • 2 medium carrots, thinly sliced
  • 2 tbsp olive oil
  • Salt and black pepper, to taste

Cranberry Glaze:

  • ½ cup cranberry juice (100% pure)
  • 2 tbsp honey
  • 1 tbsp balsamic vinegar

Instructions

  1. Preheat and prepare: Preheat oven to 375°F (190°C). Grease a baking dish.
  2. Roast vegetables: Toss sweet potatoes, butternut squash, and carrots with olive oil, salt, and pepper. Roast for 15–20 minutes until tender.
  3. Layering: Start with sweet potatoes at the bottom, then add feta and walnuts. Continue layering with squash, carrots, feta, and walnuts.
  4. Make glaze: Simmer cranberry juice, honey, and balsamic vinegar in a saucepan until reduced.
  5. Assemble and bake: Drizzle ⅔ of the glaze over the lasagna, cover with foil, and bake for 30 minutes.
  6. Final bake: Remove foil, drizzle remaining glaze, and bake uncovered for 10–15 minutes until golden and bubbling.
  7. Rest and serve: Let the lasagna rest for 10 minutes before slicing and serving.

Notes

  • You can customize this lasagna by adding layers of spinach or mushrooms.
  • For a vegan version, substitute feta cheese with a vegan cheese alternative.

Nutrition

Find it online: https://cookedbysarah.com/sweet-potato-butternut-squash-carrot-lasagna-recipe/