Layered Sweet Potato Lasagna

Layered Sweet Potato Butternut Squash Carrot Lasagna with Feta Walnuts and Cranberry Honey Glaze is my go to when I want to serve a showstopper that feels both comforting and a little bit fancy. The combination of cozy roasted vegetables with salty feta and a sweet tart glaze comes together for a dish that always earns recipe requests at potlucks and family gatherings.

The first time I made this was for a Friendsgiving my kitchen filled with laughter and the aroma of roasted squash and everyone—I mean everyone—asked for seconds and the recipe.

Ingredients

• Sweet potatoes: thinly sliced for a natural sweetness and creamy texture try to select ones that feel heavy for their size with smooth skins for best results
• Butternut squash: diced mild and nutty flavor I look for squash with deep orange flesh and minimal blemishes for freshness
• Carrots: thinly sliced these offer a pop of color and earthiness select medium carrots that feel firm
• Olive oil: for roasting and bringing out vegetable flavor rich golden oil adds silkiness
• Salt and black pepper: to taste these basic seasonings help the vegetable flavors shine always use freshly cracked pepper if possible
• Feta cheese: crumbled for creamy savory contrast pick blocks of feta in brine for extra creaminess
• Toasted walnuts: chopped for crunch and nutty aroma buy raw walnuts and toast them gently yourself for maximum flavor
• Cranberry juice: unsweetened and pure for making the glaze choose a juice that lists only cranberries and water for tart brightness
• Honey: adds floral sweetness to the glaze use real honey with a robust flavor for depth
• Balsamic vinegar: brings tang and balances the glaze pick a syrupy aged balsamic for complexity

Step-by-Step Instructions

Prep and Roast the Veggies:

Toss thinly sliced sweet potatoes butternut squash cubes and carrots in olive oil salt and black pepper then spread in an even layer on a baking sheet. Roast at 375 degrees until just fork tender this usually takes about 15 to 20 minutes and builds their roasted flavor without getting mushy.

Layer the Vegetables and Cheese:

Arrange a layer of roasted sweet potatoes on the bottom of your greased baking dish. Sprinkle with some crumbled feta and toasted walnuts for an ideal balance of saltiness and crunch.

Continue Layering:

Add roasted squash next followed by carrots. Keep layering vegetables with feta and walnuts between each layer ending with a final topping of sweet potatoes. This technique makes for beautiful slices and even flavors.

Make the Glaze:

In a small saucepan over medium heat add the cranberry juice honey and balsamic vinegar. Let this mixture simmer until it thickens to a syrupy glaze about 5 to 7 minutes. Stir frequently and watch closely so it does not burn.

Assemble and Bake:

Drizzle about two thirds of the glaze evenly over the lasagna. Cover the entire dish tightly with foil and bake for 30 minutes so the layers meld together and heat through.

Finish and Serve:

Uncover the baking dish. Drizzle the remaining glaze over top and return the dish to the oven until golden and bubbly about 10 to 15 minutes. Let the lasagna rest for at least 10 minutes before slicing so the layers set and it holds together beautifully when served.

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I absolutely love using feta here its briny creaminess contrasts so perfectly with the sweet vegetables. I still remember the first time my mom tasted this she insisted we try it with walnuts too and that became our recipe tradition ever since.

Storage Tips

Store any leftover lasagna tightly wrapped in the refrigerator for up to four days. Individual slices freeze well and can be reheated in a low oven the texture stays surprisingly lovely even after thawing. For best results let the lasagna cool completely before storing.

Ingredient Substitutions

Feel free to swap feta for goat cheese if you want a tangier result. Maple syrup quickly replaces honey for a vegan version. You can also add a layer of sautéed spinach or kale if you crave more greens or swap walnuts for pecans for a different nutty accent.

Serving Suggestions

This layered lasagna works beautifully as a centerpiece for vegetarian holiday tables. I love serving it with a simple leafy green salad with citrus segments and toasted seeds for added freshness. Small slices also make a fun addition to a brunch spread alongside egg bakes.

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Cultural and Family Traditions

Roasted vegetable bakes like this are a feature across Mediterranean cuisines and wintry Northern European feasts. The addition of cranberry glaze nods to holiday traditions in North America while the feta and walnuts echo earthy Old World flavors that bring everyone together at the table.

Recipe FAQs

→ What vegetables can I substitute if I don't have butternut squash?

You can use pumpkin, acorn squash, or even zucchini in place of butternut squash. Choose firm, sweet vegetables that slice well and roast evenly.

→ How can I make this dish vegan?

Replace feta cheese with a plant-based alternative and substitute maple syrup for honey in the glaze. Ensure all ingredients are vegan-friendly.

→ What is the best way to slice the vegetables?

Use a mandoline slicer or a sharp knife to slice the sweet potatoes and carrots evenly and thinly for even roasting and attractive layers.

→ Can the cranberry-honey glaze be made in advance?

Yes, prepare the glaze up to three days ahead. Store it in an airtight container in the refrigerator and rewarm gently before assembling the dish.

→ How should leftovers be stored?

Keep leftover slices in the refrigerator for up to four days or freeze portions wrapped tightly for later enjoyment. Reheat gently before serving.