🍠 Mediterranean Layered Sweet Potato, Butternut Squash & Carrot Lasagna
⏱ Time
Prep: 25 minutes
Bake: 45–50 minutes
Total: ~1 hour 15 minutes
🍽 Servings
6 servings
🧾 Ingredients
Vegetables
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2 medium sweet potatoes, thinly sliced
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2 cups butternut squash, thinly sliced
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2 large carrots, thinly sliced
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2 tbsp olive oil
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Salt & black pepper to taste
Creamy Layer
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1½ cups ricotta cheese
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¾ cup crumbled feta cheese
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1 egg
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1 tsp dried oregano
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½ tsp nutmeg (optional)
Nutty Crunch
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½ cup walnuts, chopped
Cranberry-Honey Glaze
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⅓ cup dried cranberries
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2 tbsp honey
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2 tbsp warm water
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1 tsp balsamic vinegar
Topping
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½ cup shredded mozzarella or grated Parmesan
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Fresh thyme or rosemary (optional)
👩🍳 Instructions
1️⃣ Prep the Vegetables
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Preheat oven to 180°C (350°F).
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Toss sweet potato, squash, and carrot slices with olive oil, salt, and pepper.
2️⃣ Make the Cheese Layer
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In a bowl, mix ricotta, feta, egg, oregano, and nutmeg until smooth.
3️⃣ Assemble the Lasagna
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Lightly grease a baking dish.
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Layer sweet potatoes on the bottom.
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Spread ricotta mixture, sprinkle walnuts and cranberries.
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Add squash layer, then carrot layer.
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Repeat layers until ingredients are used, finishing with cheese on top.
4️⃣ Prepare the Glaze
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Warm honey with water, stir in cranberries and balsamic vinegar.
5️⃣ Bake
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Cover with foil and bake 35 minutes.
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Remove foil, drizzle cranberry-honey glaze on top.
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Sprinkle mozzarella/Parmesan and bake uncovered 10–15 minutes until golden and tender.
6️⃣ Rest & Serve
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Let rest 10 minutes before slicing.
🥗 Nutrition (Approx. per serving)
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Calories: ~420
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Carbs: ~38 g
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Protein: ~14 g
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Fat: ~22 g
❓ Q & A
Q: Can I make this vegan?
A: Yes—use plant-based ricotta/feta and maple syrup instead of honey.
Q: Do I need to pre-cook the vegetables?
A: No, thin slicing ensures they cook perfectly in the oven.
Q: Can I prepare this ahead of time?
A: Yes, assemble and refrigerate up to 24 hours before baking.
Q: Can I freeze this lasagna?
A: Yes, freeze baked or unbaked for up to 2 months.
Q: What can I serve with it?
A: A simple green salad or garlic yogurt sauce pairs beautifully.
Q: Can I make it gluten-free?
A: It already is—no pasta sheets used.