Mediterranean Layered Sweet Potato, Butternut Squash, Carrot Lasagna with Feta, Walnuts and Cranberry Honey Glaze
This Mediterranean inspired vegetable lasagna is a warm, colorful centerpiece that feels both comforting and elegant. Thin layers of sweet potato, butternut squash, and carrots replace pasta, making the dish naturally gluten free and lighter than a traditional lasagna. Salty feta, crunchy walnuts, and a delicate cranberry honey glaze bring balance and depth to every bite. It is hearty enough for a holiday table yet wholesome enough for a cozy weeknight dinner. The flavors are gently sweet, savory, and nutty, with a beautiful presentation that makes it feel special without being complicated.
Prep time: 30 minutes
Cook time: 55 to 60 minutes
Total time: about 1 hour 30 minutes
Servings: 6 to 8
Ingredients
Vegetable Layers
2 medium sweet potatoes, peeled and thinly sliced
1 small butternut squash, peeled, seeded, and thinly sliced
3 large carrots, peeled and thinly sliced
2 tablespoons olive oil
Sea salt and black pepper, to taste
Cheese and Nut Filling
1 ½ cups crumbled feta cheese
¾ cup walnuts, toasted and roughly chopped
1 teaspoon dried oregano
½ teaspoon dried thyme
Cranberry Honey Glaze
½ cup dried cranberries
¼ cup honey
⅓ cup water
1 tablespoon lemon juice
Optional Garnish
Fresh parsley or thyme, chopped
Instructions
Prepare the Vegetables
Preheat your oven to 375°F (190°C). Place the sliced sweet potatoes, butternut squash, and carrots in a large bowl. Drizzle with olive oil and season lightly with salt and black pepper. Toss gently to coat evenly.
Soften the Vegetable Slices
Arrange the vegetables in a single layer on baking sheets. Roast for 15 to 20 minutes until just tender but not fully cooked. This step ensures the lasagna bakes evenly without becoming watery. Remove from the oven and set aside.
Make the Cranberry Honey Glaze
In a small saucepan, combine dried cranberries, honey, water, and lemon juice. Bring to a gentle simmer over medium heat. Cook for 8 to 10 minutes, stirring occasionally, until the cranberries soften and the glaze thickens slightly. Remove from heat and let cool.
Prepare the Filling
In a bowl, mix the crumbled feta with chopped walnuts, oregano, and thyme. Gently combine so the feta stays slightly chunky for texture.
Assemble the Lasagna
Lightly grease a baking dish. Start with a layer of sweet potatoes on the bottom, overlapping slightly. Spoon a small amount of cranberry honey glaze over the layer, then sprinkle with some of the feta walnut mixture. Add a layer of butternut squash, repeat with glaze and filling, then add a carrot layer. Continue layering until all ingredients are used, finishing with vegetables on top.
Bake
Cover the dish loosely with foil and bake for 30 minutes. Remove the foil and bake an additional 20 to 25 minutes until the vegetables are fully tender and the top is lightly golden.
Rest and Serve
Remove from the oven and let the lasagna rest for 10 minutes before slicing. Garnish with fresh herbs if desired and serve warm.
Tips for Best Results
Slice vegetables as evenly as possible for consistent cooking. A mandoline works well if available.
Do not overcook the vegetables during the pre-roasting step; they should still hold their shape.
Use full-fat feta for the best flavor and texture.
Letting the lasagna rest helps the layers set and makes serving easier.
If the top browns too quickly, loosely tent with foil during baking.
Variations
Vegan Version: Replace feta with a dairy-free cheese or a cashew-based crumble and use maple syrup instead of honey.
Extra Protein: Add a layer of cooked lentils or chickpeas between the vegetables.
Spiced Twist: Add a pinch of cinnamon or smoked paprika to the vegetable seasoning.
Different Nuts: Substitute walnuts with pistachios or almonds for a different crunch.
Cheese Blend: Mix feta with ricotta or soft goat cheese for a creamier texture.
Q/A
Q: What kind of dish is this?
A: A Mediterranean style vegetable lasagna made without pasta, layered with root vegetables, feta, walnuts, and a cranberry honey glaze.
Q: Is this lasagna gluten free?
A: Yes, it is naturally gluten free since it uses vegetables instead of pasta.
Q: How long does it take to make?
A: About 1 hour and 30 minutes from start to finish.
Q: Can this be made ahead of time?
A: Yes. You can assemble it a day ahead, refrigerate, and bake when ready to serve.
Q: What does the cranberry honey glaze add?
A: It adds gentle sweetness and tang that balances the savory feta and roasted vegetables.
Q: Can I make it vegan?
A: Yes. Use dairy-free cheese or cashew crumble and replace honey with maple syrup.
Q: What can I add for more protein?
A: Cooked lentils or chickpeas layer well between the vegetables.
Q: How should it be served?
A: Serve warm as a main dish or hearty side, garnished with fresh herbs.
Nutrition Information (Approximate per serving)
Calories: 320 to 360
Protein: 8 to 10 grams
Fat: 16 to 18 grams
Carbohydrates: 38 to 42 grams
Fiber: 6 to 8 grams
Sugar: 14 to 16 grams
Values may vary depending on portion size and ingredient choices.
Conclusion