Layered Sweet Potato Carrot Lasagna (Print Format)

Colorful layers of sweet potato, squash, and carrot with feta, walnuts, and a cranberry-honey glaze.

# Ingredients:

→ Vegetable Layers

01 - 2 large sweet potatoes (700–900 g), peeled and thinly sliced
02 - 2 cups (300 g) butternut squash, peeled and thinly sliced
03 - 2 cups (250 g) carrots, thinly sliced
04 - 2 tbsp (30 ml) olive oil
05 - 1 tsp (5 g) sea salt
06 - 1/2 tsp (2–3 g) black pepper
07 - 1 tsp (5 g) garlic powder
08 - 1 tsp (5 g) dried thyme or rosemary

→ Cheese & Crunch

09 - 1 cup (150 g) crumbled feta cheese
10 - 1/3 cup (40 g) toasted walnuts, chopped

→ Cranberry-Honey Glaze

11 - 1/2 cup (120 g) whole berry cranberry sauce
12 - 2 tbsp (30 ml) honey
13 - 1 tsp (5 ml) lemon juice
14 - 1 pinch sea salt

# Steps:

01 - Preheat oven to 375°F (190°C). Lightly grease a medium baking dish.
02 - Toss sweet potato, butternut squash, and carrot slices with olive oil, salt, pepper, garlic powder, and thyme or rosemary.
03 - Layer sweet potatoes evenly across the bottom of the dish. Add a layer of butternut squash, then a layer of carrots.
04 - Sprinkle half of the feta and half of the walnuts over the vegetables.
05 - Repeat the layers with remaining vegetables.
06 - Cover with foil and bake for 35–40 minutes, until vegetables are tender.
07 - Meanwhile, warm cranberry sauce, honey, lemon juice, and salt in a small saucepan until glossy.
08 - Remove foil and bake an additional 10 minutes to lightly brown the top.
09 - Drizzle the cranberry-honey glaze over the lasagna and finish with remaining feta and walnuts.

# Tips:

01 - Thin and even slices ensure the vegetables cook uniformly.

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