Description
A comforting dish with layers of roasted sweet potatoes, butternut squash, and carrots, enhanced with feta cheese and a tangy 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 your oven to 375°F (190°C) and grease a baking dish.
- Toss the sweet potatoes, butternut squash, and carrots with 1 tablespoon of olive oil, salt, and pepper.
- Roast them on a baking sheet for about 15–20 minutes.
- Layer the sweet potatoes in the greased baking dish.
- Sprinkle feta and walnuts on top, then layer butternut squash and carrots.
- Repeat the layering process until all ingredients are used, ending with sweet potatoes on top.
- Simmer cranberry juice, honey, and balsamic vinegar in a saucepan until reduced into a glaze.
- Drizzle some of the glaze over the layered vegetables, cover with foil, and bake for 30 minutes.
- Remove the foil, drizzle on remaining glaze, and bake uncovered for an additional 10–15 minutes.
- Let the lasagna rest for about 10 minutes before serving.
Notes
Optional: Garnish with extra toasted walnuts or fresh herbs for extra color and flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 20mg
Keywords: lasagna, sweet potato, butternut squash, vegetarian, fall recipe, comfort food