Description
A vibrant lasagna featuring layers of sweet potato, butternut squash, and carrots, complemented by feta cheese and walnuts, all drizzled with a rich balsamic 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). Grease a baking dish with a little olive oil.
- Toss sweet potatoes, butternut squash, and carrots with olive oil, salt, and pepper.
- Spread the veggies on a baking sheet and roast for 15-20 minutes.
- Layer sweet potatoes in the baking dish, top with feta and walnuts.
- Continue layering with butternut squash and carrots, finishing with sweet potatoes.
- Simmer cranberry juice, honey, and balsamic vinegar in a saucepan for 5-7 minutes.
- Drizzle two-thirds of the glaze over the lasagna, cover with foil, and bake for 30 minutes.
- Remove foil, drizzle remaining glaze, and bake for an additional 10-15 minutes.
- Let rest for 10 minutes before slicing and serving.
Notes
For make-ahead options, assemble the lasagna in advance and refrigerate. You can also substitute ingredients for variations.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 8g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 30mg
Keywords: lasagna, vegetarian lasagna, sweet potatoes, butternut squash, fall recipes, comfort food, healthy meals