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Layered Sweet Potato Butternut Squash Carrot Lasagna

Layered Sweet Potato Butternut Squash Carrot Lasagna Delight

This Layered Sweet Potato Butternut Squash Carrot Lasagna is a vibrant, vegetarian dish packed with earthy vegetables and a glossy cranberry-honey glaze.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Vegetarian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Lasagna Layers
  • 3 cups Sweet Potatoes thinly sliced
  • 2 cups Butternut Squash thinly sliced
  • 2 cups Carrots thinly sliced
For the Cheese Layer
  • 1 cup Feta crumbled
For the Nutty Crunch
  • 1/2 cup Toasted Walnuts chopped
For the Glaze
  • 1/2 cup Cranberry-Honey Glaze or substitute with pomegranate molasses

Equipment

  • oven
  • Baking Dish
  • Saucepan
  • Knife
  • Cutting board

Method
 

Directions
  1. Preheat your oven to 375°F (190°C). Peel and thinly slice sweet potatoes, butternut squash, and carrots into uniform rounds.
  2. In a greased baking dish, layer sweet potatoes, butternut squash, and carrots, adding crumbled feta and chopped walnuts between each layer.
  3. In a saucepan, combine cranberry juice and honey, simmer until it reduces and thickens, about 10–15 minutes. Drizzle over the lasagna layers.
  4. Cover with aluminum foil and bake for about 45 minutes until vegetables are tender.
  5. Let the lasagna rest for 10 minutes before slicing and serving with remaining glaze.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 8gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 350mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 12000IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

Ensure vegetable slices are uniform and avoid over-roasting. Let it rest before slicing to maintain layers.

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