Description
A vibrant and wholesome layered lasagna made with sweet potatoes, butternut squash, carrots, zucchini, and a touch of feta cheese, enhanced with a cranberry-honey glaze and walnuts.
Ingredients
Scale
- 2 medium sweet potatoes, thinly sliced
- 2 cups butternut squash, thinly sliced
- 2 carrots, thinly sliced into ribbons
- 2 medium zucchinis, thinly sliced
- 8 oz feta cheese, crumbled
- 1 cup walnuts, chopped
- 1/2 cup cranberry-honey glaze
- Olive oil, salt, and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Layer the sweet potatoes at the bottom of a baking dish, distributing them evenly.
- Add a layer of butternut squash, followed by ribbons of carrot and zucchini, sprinkling each layer lightly with salt, pepper, crumbled feta cheese, and chopped walnuts.
- Drizzle olive oil and a splash of cranberry-honey glaze between each layer.
- Continue the layering process until all ingredients are used, finishing with a final layer of vegetables topped generously with feta and walnuts.
- Cover with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 15 minutes, allowing the top to become golden and slightly crispy.
- Drizzle any remaining cranberry-honey glaze over the top before serving.
Notes
Let the lasagna rest for a few minutes after baking to make slicing easier.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 10g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 30mg