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

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A vibrant, savory-sweet layered vegetable lasagna featuring roasted sweet potato, butternut squash, and carrot ribbons, topped with feta, walnuts, and a cranberry-honey glaze.

Ingredients

Scale
  • For the Main Component:
  • 1 large sweet potato, peeled and sliced into 1/8-inch rounds
  • 1 medium butternut squash (neck only), peeled and sliced into 1/8-inch rounds
  • 3 large carrots, peeled and sliced into long, thin ribbons
  • 2 tbsp olive oil
  • For the Filling and Topping:
  • 1 cup crumbled feta cheese
  • 1/2 cup chopped walnuts, toasted
  • 1/4 cup dried cranberries
  • For the Cranberry-Honey Glaze:
  • 1/2 cup cranberry sauce or jam
  • 2 tbsp honey
  • 1 tbsp balsamic vinegar
  • Salt and black pepper to taste
  • Fresh thyme or rosemary for garnish (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss the sliced sweet potato, butternut squash, and carrot ribbons with olive oil, salt, and pepper. Arrange in a single layer on the baking sheet. Roast for 20-25 minutes, until tender but not mushy.
  3. While vegetables roast, prepare the glaze: In a small saucepan, combine cranberry sauce, honey, and balsamic vinegar. Warm over low heat, stirring until smooth. Set aside.
  4. In a 9×9 inch baking dish, begin layering: Start with a layer of roasted sweet potato rounds, followed by butternut squash, then carrot ribbons. Sprinkle lightly with some feta and walnuts.
  5. Repeat the layering process until all vegetables are used, finishing with a top layer of vegetables.
  6. Drizzle the cranberry-honey glaze evenly over the top layer. Sprinkle with remaining feta and walnuts, and scatter dried cranberries on top.
  7. Bake for an additional 15-20 minutes, until the top is golden and the cheese is slightly melted.
  8. Let cool for 10 minutes before serving. Garnish with fresh herbs if desired.

Notes

To save time, you can roast the vegetables ahead of time. For a vegan version, omit the feta or use a plant-based alternative, and substitute maple syrup for honey.

Nutrition

Find it online: https://cheerychop.com/sweet-potato-butternut-squash-lasagna/