Why Make This Layered Sweet Potato Lasagna
Layered Sweet Potato Lasagna is a delightful twist on the traditional Italian dish, bringing a vibrant mix of flavors and textures right to your dining table. This recipe is not only visually stunning, with its colorful layers, but it also packs a nutritional punch. Sweet potatoes and butternut squash provide a wealth of vitamins, while feta cheese and walnuts add creaminess and crunch. It’s a perfect choice for a comforting family dinner or a fancy gathering with friends. Plus, it’s vegetarian-friendly, making it suitable for a variety of dietary preferences.
How to Make Layered Sweet Potato Lasagna
Creating this savory lasagna involves a simple process that layers fresh vegetables, creamy feta, and a sweet-and-tangy glaze. You start by roasting the veggies to enhance their natural sweetness and flavors. Then, you’ll build beautiful layers in a greased baking dish, alternating between the sweet potatoes, squash, carrots, feta, and walnuts. The glaze—made with cranberry juice, honey, and balsamic vinegar—lends a wonderful depth to the dish. With just a little baking, you will have a hearty meal that will impress anyone who takes a bite!
Ingredients:
- 2 medium sweet potatoes, thinly sliced
- 2 cups diced butternut squash
- 2 medium carrots, thinly sliced
- 2 tablespoons 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 tablespoons honey
- 1 tablespoon balsamic vinegar
Directions:
- Preheat your oven to 375°F (190°C) and grease a baking dish with a little olive oil to prevent sticking.
- In a large bowl, toss the sliced sweet potatoes, diced butternut squash, and carrots with 1 tablespoon of olive oil, along with salt and pepper to taste. Spread the vegetables on a baking sheet and roast for about 15-20 minutes, until they are just tender.
- Once they’re slightly cooled, layer the sweet potatoes on the bottom of the greased baking dish. Sprinkle some crumbled feta and chopped walnuts over the top.
- Next, add a layer of roasted butternut squash, followed by the sliced carrots. Continue layering the vegetables, feta, and walnuts until the dish is full, finishing with a final layer of sweet potatoes on top.
- In a small saucepan, combine the cranberry juice, honey, and balsamic vinegar. Simmer on low heat for about 5-7 minutes until it thickens into a glaze.
- Drizzle two-thirds of the glaze over the layered lasagna. Cover the dish with foil and bake for 30 minutes.
- After 30 minutes, remove the foil, drizzle the remaining glaze over the lasagna, and bake uncovered for an additional 10-15 minutes until the top is golden and bubbly.
- Let the lasagna rest for 10 minutes before slicing and serving. This allows the layers to set, making it easier to serve.
Nutritional Information
Serving Size: 1 slice (approx. 1/8 of the recipe)
- Calories: 240
- Total Fat: 10g
- Saturated Fat: 2g
- Sodium: 220mg
- Total Carbohydrates: 34g
- Dietary Fiber: 5g
- Sugars: 10g
- Protein: 6g
- Vitamin A: 190% DV
- Vitamin C: 15% DV
- Calcium: 8% DV
- Iron: 10% DV
How to Serve Layered Sweet Potato Lasagna
Layered Sweet Potato Lasagna is perfect on its own or served with a fresh salad for a complete meal. Pair it with a light vinaigrette salad to complement its richness. It’s also great as a centerpiece for special occasions, such as Thanksgiving or family gatherings. Slices can be served warm or at room temperature, making it versatile for any season.
How to Store Layered Sweet Potato Lasagna
You can store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, place slices in the oven at 350°F (175°C) until heated through, about 15-20 minutes. If you wish to freeze it, wrap individual slices well and store them in a freezer-safe container for up to 3 months. When you’re ready to eat, thaw in the refrigerator overnight and then reheat as mentioned.
Expert Tips for Perfect Layered Sweet Potato Lasagna
- Slice Evenly: Using a mandoline slicer helps achieve even slices for the sweet potatoes and squash, ensuring even cooking.
- Roast Perfectly: Avoid overcrowding your baking sheet when roasting the vegetables to achieve the best caramelization. Spread them out in a single layer.
- Add Herbs: Fresh herbs like thyme or rosemary can be sprinkled in between layers for added flavor.
- Mix Cheeses: If you’re not a fan of feta, try goat cheese or ricotta for a creamier texture.
- Texture Variety: Consider adding a layer of sautéed spinach or kale for extra nutrients and textural contrast.
Delicious Variations
- Meat Lover’s Variation: Layer in cooked ground turkey or sausage between the veggie layers for added protein.
- Cheesy Delight: Mix in different types of cheeses, like mozzarella or sharp cheddar, for a richer flavor.
- Spice It Up: Add a pinch of red pepper flakes between layers for a little kick.
- Mediterranean Twist: Include sun-dried tomatoes or olives in the layers for a Mediterranean flair.
Frequently Asked Questions
Can I use other vegetables in this lasagna?
Absolutely! Feel free to substitute or add vegetables like zucchini, spinach, or bell peppers based on your preferences.
Is this dish gluten-free?
Yes, Layered Sweet Potato Lasagna is naturally gluten-free, making it a great option for those with gluten sensitivities.
Can I make this recipe ahead of time?
Yes! You can prepare the layers ahead of time and store them in the refrigerator, then bake just before serving.
Conclusion
Layered Sweet Potato Lasagna is a delightful dish that brings comfort and nutrition to your table. Its beautiful layers of roasted vegetables and rich glaze create an irresistible meal that everyone in your family will love. This recipe is not only easy to prepare but also perfect for meal prep. So gather your ingredients and try making this scrumptious lasagna; you won’t regret it! Don’t forget to share your experience or any variations you tried in the comments!
Layered Sweet Potato Lasagna
Ingredients
Method
- Preheat your oven to 375°F (190°C) and grease a baking dish with a little olive oil to prevent sticking.
- In a large bowl, toss the sliced sweet potatoes, diced butternut squash, and carrots with 1 tablespoon of olive oil, along with salt and pepper to taste. Spread the vegetables on a baking sheet and roast for about 15-20 minutes, until they are just tender.
- Once they're slightly cooled, layer the sweet potatoes on the bottom of the greased baking dish. Sprinkle some crumbled feta and chopped walnuts over the top.
- Next, add a layer of roasted butternut squash, followed by the sliced carrots. Continue layering the vegetables, feta, and walnuts until the dish is full, finishing with a final layer of sweet potatoes on top.
- In a small saucepan, combine the cranberry juice, honey, and balsamic vinegar. Simmer on low heat for about 5-7 minutes until it thickens into a glaze.
- Drizzle two-thirds of the glaze over the layered lasagna. Cover the dish with foil and bake for 30 minutes.
- After 30 minutes, remove the foil, drizzle the remaining glaze over the lasagna, and bake uncovered for an additional 10-15 minutes until the top is golden and bubbly.
- Let the lasagna rest for 10 minutes before slicing and serving. This allows the layers to set, making it easier to serve.