🍠 Layered Sweet Potato, Butternut Squash & Carrot Lasagna

with Feta, Walnuts & Cranberry-Honey Glaze

Ingredients

Vegetable Layers

• 2 medium sweet potatoes, peeled and thinly sliced (⅛ inch)

• 2 cups butternut squash, thinly sliced or shaved

• 2 large carrots, thinly sliced lengthwise

• 2 tbsp olive oil

• 1 tsp dried thyme

• ½ tsp ground nutmeg

• Salt & black pepper to taste

Creamy Filling

• 1 cup ricotta cheese

• ¾ cup crumbled feta cheese

• 1 egg

• 1 tbsp fresh rosemary or thyme, finely chopped

• 1 garlic clove, minced

• Fresh cracked pepper

Crunch Layer

• ½ cup chopped walnuts (lightly toasted)

Cranberry-Honey Glaze

• ½ cup cranberry sauce (whole berry preferred)

• 1½ tbsp honey

• 1 tbsp balsamic vinegar

• 1–2 tbsp warm water (to thin if needed)

Optional

• ½ cup shredded mozzarella (for extra melt)

• Fresh parsley for garnish

Instructions

1️⃣ Prep the Vegetables

Preheat oven to 375°F (190°C).
Toss sweet potatoes, squash, and carrots with olive oil, thyme, nutmeg, salt, and pepper.
Spread on a baking sheet and roast for 12–15 minutes just until slightly tender but not fully cooked. This prevents excess moisture in the lasagna.

2️⃣ Make the Creamy Filling

In a bowl, mix ricotta, feta, egg, herbs, garlic, and pepper until smooth and well combined.

3️⃣ Prepare the Glaze

In a small saucepan over low heat, stir cranberry sauce, honey, and balsamic vinegar until smooth. Thin with warm water if needed. Set aside.

4️⃣ Assemble the Lasagna

In a lightly greased 8×8-inch (20×20 cm) baking dish:

1. Thin layer of cranberry glaze

2. Layer sweet potatoes

3. Spread ricotta-feta mixture

4. Sprinkle walnuts

5. Layer squash and carrots

6. Repeat layers

7. Finish with vegetables on top

Brush or spoon remaining glaze lightly over the top. Add mozzarella if using.

5️⃣ Bake

Cover with foil and bake 30 minutes.
Uncover and bake another 15–20 minutes until tender and lightly golden.

Let rest 10–15 minutes before slicing.

🌟 Flavor Profile

• Sweet from root vegetables and honey

• Tangy from feta and cranberry

• Earthy from thyme and rosemary

• Crunchy contrast from walnuts

❓ Q & A

Q: Can I make this vegan?

Yes. Use plant-based ricotta and feta alternatives, skip the egg (add 1 tbsp cornstarch instead), and swap honey for maple syrup.

Q: Can I prepare it ahead?

Yes! Assemble up to 24 hours in advance and refrigerate. Add 10 extra minutes to bake time if cold.

Q: Can I add pasta sheets?

Absolutely. Add thin no-boil lasagna sheets between layers for a more traditional texture.

Q: How do I avoid watery lasagna?

Pre-roasting the vegetables and letting the lasagna rest after baking are key.

Q: What pairs well with this?

• Arugula salad with lemon vinaigrette

• Roasted chicken

• A glass of dry white wine.