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Vegetable Lasagna with Sweet Potato and Butternut Squash

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A comforting and vibrant lasagna rich in flavor, featuring layers of roasted sweet potatoes and butternut squash, creamy feta cheese, and toasted walnuts.

Ingredients

Scale
  • 2 large sweet potatoes, peeled and thinly sliced
  • 1 medium butternut squash, peeled and thinly sliced
  • 2 large carrots, peeled and thinly sliced
  • 1 cup feta cheese, crumbled
  • 1 cup walnuts, toasted and roughly chopped
  • 1 cup cranberry juice
  • 1/4 cup honey
  • 1/4 cup balsamic vinegar
  • Olive oil
  • Salt and pepper to taste
  • Fresh herbs (like thyme or basil) for garnish

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Toss the sweet potatoes, butternut squash, and carrots with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for about 25-30 minutes until tender.
  3. Combine cranberry juice, honey, and balsamic vinegar in a small saucepan. Cook over medium heat until it thickens slightly, then set it aside.
  4. Layer the roasted vegetables, crumbled feta, and toasted walnuts in a baking dish. Repeat layering until all ingredients are used, finishing with a layer of roasted vegetables.
  5. Drizzle the cranberry honey balsamic glaze over the top, then cover with foil and bake for 30 minutes.
  6. Remove the foil and bake for an additional 10-15 minutes until slightly golden.
  7. Let it cool for a few minutes, then garnish with fresh herbs before serving.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 4 days. This dish also freezes well for up to 3 months.

Nutrition

Find it online: https://lunarecipez.com/sweet-potato-butternut-squash-vegetable-lasagna/

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