Ingredients
- 2 medium sweet potatoes, thinly sliced
- 2 cups butternut squash, diced
- 2 medium carrots, thinly sliced
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
- 1 cup feta cheese, crumbled
- ½ cup walnuts, chopped and toasted
- ½ cup cranberry juice (100% pure)
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a baking dish.
- Toss sweet potatoes, squash, and carrots with olive oil, salt, and pepper. Roast on a baking sheet for 15–20 minutes until tender but still firm.
- In the greased baking dish, layer sweet potatoes, then sprinkle with feta and walnuts. Add a layer of squash, then carrots, continuing the pattern and ending with sweet potatoes on top.
- In a saucepan, combine cranberry juice, honey, and balsamic vinegar. Simmer over medium heat for 5–7 minutes until slightly thickened.
- Drizzle 2/3 of the glaze over the lasagna, cover with foil, and bake for 30 minutes.
- Remove foil, drizzle remaining glaze on top, and bake for an additional 10–15 minutes until golden and bubbly.
- Let rest for 10 minutes before slicing and serving.
Notes
- Substitute goat cheese for feta for a tangier taste.
- For a vegan version, use plant-based cheese and maple syrup instead of honey.
- Add sautéed spinach or kale between layers for extra greens.
- Use pecans instead of walnuts for a slightly sweeter flavor.
- Resting the lasagna after baking helps it slice neatly.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Vegetarian
- Diet: Gluten Free
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 10g
- Sodium: 360mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 20mg
