Layered Sweet Potato Lasagna (Print Format)
Sweet potato, squash, carrot lasagna layered with feta, walnuts, and a cranberry-honey glaze. Perfect for gatherings.
# Ingredients:
01 -
2 medium sweet potatoes, thinly sliced
02 -
2 cups diced butternut squash
03 -
2 medium carrots, thinly sliced
04 -
2 tablespoons olive oil
05 -
Salt and black pepper, to taste
06 -
1 cup crumbled feta cheese
07 -
½ cup chopped toasted walnuts
08 -
½ cup cranberry juice (100% pure)
09 -
2 tablespoons honey
10 -
1 tablespoon balsamic vinegar
# Steps:
01 -
Preheat oven to 375°F (190°C). Grease a baking dish.
02 -
Toss sliced sweet potatoes, squash, and carrots with 1 tablespoon olive oil, salt, and pepper. Roast for 15–20 minutes until just tender.
03 -
Layer sweet potatoes on the bottom of the dish. Add some feta and walnuts. Add a layer of squash, then carrots. Continue layering vegetables, feta, and walnuts until full. Finish with sweet potatoes on top.
04 -
In a saucepan, simmer cranberry juice, honey, and balsamic vinegar for 5–7 minutes until reduced to a glaze.
05 -
Drizzle ⅔ of the glaze over the lasagna. Cover with foil and bake for 30 minutes.
06 -
Remove foil, drizzle remaining glaze, and bake uncovered for 10–15 more minutes until golden and bubbling.
07 -
Let rest for 10 minutes before slicing and serving.
# Tips:
01 -
Use a mandoline slicer for evenly thin vegetables.
02 -
You can substitute maple syrup for honey for a vegan option.
03 -
Store leftovers in the fridge up to 4 days or freeze individual portions.
04 -
Cranberry glaze can be made ahead and stored up to 3 days.
05 -
Pairs well with salads or baked brie rolls for a festive meal.