Description
A vibrant and nutritious lasagna layered with sweet potatoes, butternut squash, and carrots, blended with feta and walnuts for a comforting dish.
Ingredients
Scale
- 2 medium sweet potatoes, thinly sliced
- 2 cups diced butternut squash
- 2 medium carrots, thinly sliced
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 1 cup crumbled feta cheese
- ½ cup chopped toasted walnuts
- ½ cup cranberry juice (100% pure)
- 2 tbsp honey
- 1 tbsp balsamic vinegar
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
- Toss the sliced sweet potatoes, butternut squash, and carrots with olive oil, salt, and pepper. Roast in the oven for 15-20 minutes.
- Layer sweet potatoes in the baking dish, followed by crumbled feta and walnuts. Repeat layers, finishing with sweet potatoes on top.
- Make the glaze by simmering cranberry juice, honey, and balsamic vinegar in a saucepan for 5-7 minutes.
- Drizzle ⅔ of the glaze over the layers, cover with aluminum foil, and bake for 30 minutes.
- Remove foil, add remaining glaze, and bake uncovered for an additional 10-15 minutes.
- Let rest for 10 minutes before serving.
Notes
Feel free to substitute vegetables and adjust cheeses according to your preference. This dish can be made ahead and refrigerated before baking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 30mg