Layered Sweet Potato, Butternut Squash & Carrot Lasagna with Feta, Walnuts & Cranberry-Honey Glaze
A stunning, colorful holiday dish that’s sweet, savory, nutty, and irresistibly comforting.
Ingredients
Vegetable Layers
2 medium sweet potatoes, thinly sliced
2 cups butternut squash, thinly sliced
2 large carrots, thinly sliced
Cheese & Nut Layer
1 ½ cups crumbled feta cheese
1 cup ricotta or cottage cheese (optional for extra creaminess)
1 cup chopped walnuts, lightly toasted
Herbs & Seasoning
1 tsp dried thyme
1 tsp dried rosemary
½ tsp ground cinnamon
Salt & black pepper, to taste
2 tbsp olive oil
Cranberry-Honey Glaze
½ cup dried cranberries
2 tbsp honey
2 tbsp orange juice (or water)
1 tbsp butter
Other
1 cup shredded mozzarella (optional, for melting on top)
Fresh parsley, for garnish
Instructions
- Prepare the Vegetables
- Preheat oven to 190°C (375°F).
- Using a mandolin or sharp knife, slice the sweet potatoes, squash, and carrots into thin rounds.
- Toss each vegetable lightly in olive oil, salt, pepper, thyme, rosemary, and cinnamon.
- Make the Cranberry-Honey Glaze
- In a small saucepan, combine dried cranberries, honey, orange juice, and butter.
- Simmer on low for 5–7 minutes, until the cranberries plump and the mixture thickens slightly.
- Remove from heat and let cool.
- Layer the Lasagna
In a baking dish:
- Bottom layer: Sweet potato slices
- Spread a thin layer of the cranberry-honey glaze
- Sprinkle a handful of feta + walnuts
- Add a layer of butternut squash
- Add more glaze, feta, walnuts
- Add a layer of carrots
- Repeat layers until vegetables are used
- Finish with sweet potatoes on top
If using mozzarella, sprinkle it over the final layer.
- Bake
- Cover the dish with foil.
- Bake for 45 minutes or until vegetables are tender.
- Remove foil and bake an additional 10–12 minutes to brown the top.
- Serve
Let the lasagna cool for 10 minutes to set.
Top with fresh parsley and a drizzle of leftover cranberry-honey glaze.
Serve warm—perfect for holiday tables or cozy winter dinners. ❄️🍽️