Vegetable Lasagna with Sweet Potatoes and Butternut Squash
A comforting and vibrant vegetable lasagna featuring layers of sweet potatoes, butternut squash, feta cheese, and walnuts, drizzled with a cranberry honey balsamic glaze.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 70 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 2 medium sweet potatoes, peeled and thinly sliced
- 1 medium butternut squash, peeled and thinly sliced
- 2 carrots, peeled and thinly sliced
- 1 cup crumbled feta cheese
- 1/2 cup walnuts, toasted and chopped
- 1/4 cup cranberry honey balsamic glaze
- Olive oil
- Salt and pepper
- Fresh herbs (such as thyme or basil) for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- In a baking dish, start layering the sweet potatoes, butternut squash, and carrots, overlapping them slightly.
- Drizzle with olive oil, and season with salt and pepper.
- Sprinkle crumbled feta cheese and chopped walnuts between the layers.
- Continue layering until all ingredients are used, finishing with a layer of vegetables on top.
- Drizzle the cranberry honey balsamic glaze over the top.
- Cover with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the vegetables are tender and the top is golden brown.
- Garnish with fresh herbs just before serving.
Notes
Leftovers can be stored in an airtight container for up to 3 days or frozen for 3 months. Enhance flavors by toasting walnuts and using a mandoline for even vegetable slices.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 30mg