I love simple fall food and this Layered Sweet Potato Butternut Squash Carrot Lasagna Recipe is one of my favorites. It is warm, sweet, and a little tangy from the glaze, and it makes the house smell like the season. For a cozy soup to enjoy alongside it, I also share my butternut squash sweet potato soup.
Your Ingredients List
- 2 medium sweet potatoes, thinly sliced
- 2 cups diced butternut squash
- 2 medium carrots, thinly sliced
- 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
My Go-To Equipment
I use a 9×13 baking dish, a large rimmed sheet for roasting, a sharp knife, a cutting board, a mixing bowl, a small saucepan, and foil. Keep a timer and oven mitts close.
The Simple Steps to Follow
- Preheat oven to 375°F (190°C) and grease a baking dish.
- Toss sweet potatoes, squash, and carrots with 1 tbsp olive oil, salt, and pepper.
- Roast vegetables for 15–20 minutes until just tender.
- Layer sweet potatoes on the bottom of the dish.
- Add some feta and walnuts.
- Add a layer of squash, then carrots, and repeat layers.
- Finish with sweet potatoes on top.
- In a saucepan, simmer cranberry juice, honey, and balsamic vinegar for 5–7 minutes until reduced to a glaze.
- Drizzle two thirds of the glaze over the lasagna.
- Cover with foil and bake for 30 minutes.
- Remove foil, drizzle remaining glaze, and bake uncovered 10–15 more minutes until golden.
- Let rest for 10 minutes before slicing and serving.
Healthy Twists on a Classic
I like to add baby kale or a light ricotta layer to make it more filling. For another way to use butternut and sweet potato in a cozy meal, try my butternut squash lasagna soup with kale and mozzarella for a soupier take.
Serving Suggestions From My Table
I serve slices with a crisp green salad and a spoon of extra glaze on the side. It pairs well with roast chicken or a simple grain bowl. If you want a protein match, try this ground turkey sweet potato bake for a hearty plate.
Getting It Just Right
Slice vegetables thin and even so layers cook the same. Do not over roast before layering; you want some bite left. Watch the glaze as it reduces so it does not burn. Let the lasagna rest so it holds its shape when you cut it.
How to Store Leftovers
Cool the lasagna and cover tightly. Store in the fridge for up to four days. Reheat slices in a 350°F oven for 10–15 minutes until warm. You can also reheat in a microwave in short bursts.
Enjoy Every Moment
I hope this dish brings warmth to your table. I make it when I want simple comfort and a pretty plate to share.
A Few Common Questions
Can I make the Layered Sweet Potato Butternut Squash Carrot Lasagna Recipe ahead of time?
Yes. You can assemble it a day ahead, keep it covered in the fridge, and bake when ready. Add the glaze right before baking for the best shine.
What swaps work in the Layered Sweet Potato Butternut Squash Carrot Lasagna Recipe?
You can use goat cheese instead of feta, pecans instead of walnuts, or maple syrup instead of honey. Use olive oil or melted butter to boost flavor.
Can I freeze the Layered Sweet Potato Butternut Squash Carrot Lasagna Recipe?
Yes, freeze in a tight container for up to two months. Thaw overnight in the fridge and bake covered at 350°F until hot through.
Print
Layered Sweet Potato Butternut Squash Carrot Lasagna
- Total Time: 65 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A warm and cozy lasagna layered with sweet potatoes, butternut squash, and carrots, drizzled with a tangy cranberry glaze.
Ingredients
- 2 medium sweet potatoes, thinly sliced
- 2 cups diced butternut squash
- 2 medium carrots, thinly sliced
- 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
Instructions
- Preheat oven to 375°F (190°C) and grease a baking dish.
- Toss sweet potatoes, squash, and carrots with 1 tbsp olive oil, salt, and pepper.
- Roast vegetables for 15–20 minutes until just tender.
- Layer sweet potatoes on the bottom of the dish.
- Add some feta and walnuts, then a layer of squash and carrots, and repeat layers.
- Finish with sweet potatoes on top.
- In a saucepan, simmer cranberry juice, honey, and balsamic vinegar for 5–7 minutes until reduced to a glaze.
- Drizzle two thirds of the glaze over the lasagna.
- Cover with foil and bake for 30 minutes.
- Remove foil, drizzle remaining glaze, and bake uncovered for 10–15 more minutes until golden.
- Let rest for 10 minutes before slicing and serving.
Notes
For added nutrition, consider including baby kale or light ricotta. Leftovers can be stored in the refrigerator for up to four days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 10g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 15mg
Keywords: lasagna, sweet potato, butternut squash, fall recipes, vegetarian dishes, comfort food