Description
A warm and cozy lasagna layered with sweet potatoes, butternut squash, and carrots, drizzled with a tangy cranberry glaze.
Ingredients
Scale
- 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