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Layered sweet potato lasagna with butternut squash and carrots in a baking dish.

Layered Sweet Potato Butternut Squash Carrot Lasagna

A delightful layered lasagna featuring sweet potatoes, butternut squash, and carrots, combined with feta and a delicious glaze, perfect for family dinners.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Vegetarian
Calories: 320
Ingredients Method Notes

Ingredients
  

Vegetable Layers
  • 2 medium sweet potatoes, thinly sliced
  • 2 cups diced butternut squash
  • 2 medium carrots, thinly sliced
Additional Ingredients
  • 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

Method
 

Preparation and Roasting
  1. Preheat the oven to 375°F (190°C) and grease a baking dish.
  2. Toss the sliced sweet potatoes, butternut squash, and carrots with 1 tbsp olive oil, salt, and pepper. Roast for 15–20 minutes until just tender.
Layering
  1. Layer sweet potatoes on the bottom of the dish. Sprinkle with some feta and walnuts.
  2. Add a layer of butternut squash, then carrots. Continue layering the vegetables, feta, and walnuts until the dish is full. Finish with sweet potatoes on top.
Making the Glaze
  1. In a saucepan, simmer cranberry juice, honey, and balsamic vinegar for 5–7 minutes until reduced to a glaze.
Baking
  1. Drizzle ⅔ of the glaze over the lasagna. Cover with foil and bake for 30 minutes.
  2. Remove the foil, drizzle the remaining glaze, and bake uncovered for 10–15 more minutes until golden and bubbling.
  3. Let it rest for 10 minutes before slicing and serving.

Notes

For variations, consider making it vegan by swapping out the feta with a nut-based cheese or skipping the cheese altogether. Add fresh herbs for additional flavor.