Layered Sweet Potato, Butternut Squash & Carrot Lasagna with Feta, Walnuts & Cranberry-Honey Glaze

This cozy, colorful, vegetable-forward lasagna captures everything irresistible about fall. Thin layers of sweet potato, butternut squash, and carrots roast into soft, tender “noodles,” while salty feta and crunchy walnuts add contrast. The cranberry-honey glaze ties everything together with a sweet-tart finish that makes each bite unforgettable. Whether you’re cooking for a comforting weeknight meal or a holiday celebration, this lasagna is a guaranteed showstopper.

Ingredients

Vegetable Layers

• 2 medium sweet potatoes, peeled and thinly sliced
• 2 cups butternut squash, peeled and thinly sliced
• 2 large carrots, peeled and thinly sliced
• 2 tbsp olive oil
• Salt & black pepper, to taste
• Optional:
  • 1 tsp fresh thyme leaves
  • ½ tsp cinnamon

Cheese & Nuts

• 1 cup crumbled feta cheese
• ½ cup toasted walnuts, roughly chopped

Cranberry-Honey Glaze

• ½ cup dried cranberries
• ¼ cup honey
• 1 tbsp orange juice
• 1 tsp lemon juice

Instructions

1. Roast the Vegetables

1. Preheat your oven to 400°F (200°C).
2. Toss sweet potato, squash, and carrot slices with olive oil, salt, pepper, and optional thyme/cinnamon.
3. Spread in a single layer on a baking sheet.
4. Roast 15–20 minutes until slightly tender but not fully cooked.

2. Prepare the Cranberry-Honey Glaze

1. In a small saucepan, combine dried cranberries, honey, orange juice, and lemon juice.
2. Simmer on low-medium heat until the cranberries soften and the mixture thickens slightly, about 5–7 minutes.
3. Set aside.

3. Assemble the Lasagna

1. Reduce oven temperature to 375°F (190°C).
2. Lightly grease a 9×13-inch baking dish.
3. Layer the vegetables in this order:
   sweet potato → squash → carrot
4. Sprinkle feta and walnuts between each layer.
5. Repeat until all ingredients are used, finishing with feta and walnuts on top.
6. Drizzle all of the cranberry-honey glaze over the top.

4. Bake

1. Cover the dish tightly with foil.
2. Bake 25–30 minutes, until vegetables are fully tender.
3. Remove foil and bake an additional 10 minutes to brown the top lightly.
4. Let rest 5 minutes before slicing.

Substitutions & Variations

Vegetable Options

• Swap butternut squash → pumpkin or zucchini
• Add thinly sliced beets for extra color

Cheese Swaps

• Goat cheese for tang
• Ricotta for creaminess
• Vegan cheese crumbles for dairy-free

Nut Options

• Pecans, almonds, pistachios
• Omit nuts entirely for nut-free

Glaze Variations

• Replace honey with maple syrup
• Add orange zest for brightness
• Add a pinch of nutmeg or cloves for warmth

Serving Ideas

Serve warm with:

• A crisp green salad
• Roasted broccoli or asparagus
• Crusty bread to scoop up extra glaze

Beautiful enough for holidays but simple enough for a cozy dinner.

Storage & Make-Ahead

• Refrigerate: 3–4 days, tightly covered
• Freeze: 1–2 months (wrap individual slices)
• Reheat: 350°F for 10–15 minutes (best texture)

Nutrition (Approx. per serving)

• Calories: 380
• Protein: 10g
• Fat: 18g
• Carbs: 46g
• Fiber: 7g
• Sugars: 18g

Packed with beta-carotene, fiber, healthy fats, and plant-based nutrients—comforting but not heavy.

FAQ

Can I use regular potatoes?
Yes, but sweet potatoes add sweetness and creaminess that make the dish shine.

Do I need a mandoline slicer?
No. A sharp knife works fine, but a mandoline creates even slices for perfect layering.

Can I assemble it raw?
You can, but roasting first prevents excess moisture and gives better flavor and texture.

Can I prep it ahead?
Absolutely. Assemble the whole dish up to 24 hours before baking.