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Layered Sweet Potato Lasagna

A delightful twist on traditional lasagna, layered with sweet potatoes, butternut squash, carrots, and feta cheese, topped with a sweet-and-tangy glaze, perfect for family dinners or special gatherings.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegetarian
Calories: 240
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 medium sweet potatoes, thinly sliced
  • 2 cups diced butternut squash
  • 2 medium carrots, thinly sliced
Fats and Seasoning
  • 2 tablespoons olive oil For roasting vegetables and greasing the baking dish
  • to taste Salt and black pepper Use according to preference
Cheese and Nuts
  • 1 cup crumbled feta cheese
  • ½ cup chopped toasted walnuts
Glaze
  • ½ cup cranberry juice (100% pure)
  • 2 tablespoons honey
  • 1 tablespoon balsamic vinegar

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and grease a baking dish with a little olive oil to prevent sticking.
  2. 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.
Layering
  1. 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.
  2. 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.
Making the Glaze and Baking
  1. 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.
  2. Drizzle two-thirds of the glaze over the layered lasagna. Cover the dish with foil and bake for 30 minutes.
  3. 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.
  4. Let the lasagna rest for 10 minutes before slicing and serving. This allows the layers to set, making it easier to serve.

Notes

Layered Sweet Potato Lasagna can be served warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven before serving.