This Layered Sweet Potato, Butternut Squash, Carrot Lasagna is a beautiful vegetable-forward dish combining tender roasted vegetables, creamy feta, crunchy toasted walnuts and a glossy cranberry-honey glaze. Instead of traditional pasta sheets, thinly sliced sweet potatoes, butternut squash and carrots create naturally sweet and colourful layers, while the creamy feta mixture adds a rich savoury contrast.

The combination of warm thyme, smoked paprika and garlic gives the vegetables plenty of flavour, while Parmesan and toasted walnuts create a golden, lightly crisp topping. A drizzle of cranberry, honey, balsamic vinegar and Dijon mustard brings everything together with a sweet and tangy finish. It is an impressive vegetarian centrepiece for a holiday table, family dinner or special gathering.

Why You’ll Love This Recipe

Beautiful layers of sweet potato, butternut squash and carrot.
Creamy feta adds rich savoury flavour.
Toasted walnuts provide a delicious crunchy topping.
The cranberry-honey glaze adds a sweet and tangy finish.
A colourful vegetarian dish that’s perfect for entertaining.
Everything is baked together in one dish.

Recipe Information

Servings: 6
Prep Time: 25 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 30 minutes

Ingredients

For the Vegetable Layers

2 large sweet potatoes (700–900 g), peeled and thinly sliced
2 cups (300 g) butternut squash, peeled and thinly sliced
2 cups (250 g) carrots, thinly sliced
2 tablespoons (30 ml) olive oil
1 teaspoon dried thyme
½ teaspoon smoked paprika
½ teaspoon garlic powder
Salt and black pepper, to taste

For the Creamy Feta Layer

6 oz (170 g) feta cheese, crumbled
½ cup Greek yogurt
¼ cup heavy cream
1 garlic clove, minced
1 tablespoon olive oil
½ teaspoon dried oregano
Black pepper, to taste

For the Topping

½ cup walnuts, toasted and roughly chopped
⅓ cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped

For the Cranberry-Honey Glaze

⅓ cup cranberry sauce or cranberry preserves
2 tablespoons honey
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard

Equipment

Large mixing bowl
Medium mixing bowl
Baking dish
Aluminium foil
Small saucepan
Sharp knife or mandoline

How to Make Layered Vegetable Lasagna

Step 1: Prepare the Vegetables

Preheat the oven to 400°F (200°C).
Peel and thinly slice the sweet potatoes, butternut squash and carrots.
Place the vegetables in a large bowl.
Add the olive oil, dried thyme, smoked paprika, garlic powder, salt and black pepper.
Toss gently until the vegetables are evenly coated with the seasoning.

Step 2: Make the Creamy Feta Mixture

In a medium bowl, combine the crumbled feta, Greek yogurt and heavy cream.
Add the minced garlic, olive oil, dried oregano and black pepper.
Stir until the mixture is creamy and well combined.

Step 3: Build the Layers

Lightly grease a baking dish.
Arrange a layer of sweet potato slices across the bottom of the dish.
Add a layer of butternut squash followed by a layer of carrots.
Spread a portion of the creamy feta mixture over the vegetables.
Continue layering the vegetables and feta mixture until all the ingredients are used.
Finish with the remaining creamy feta mixture.

Step 4: Add the Topping

Sprinkle the grated Parmesan evenly over the top.
Scatter the toasted, roughly chopped walnuts over the Parmesan.
Cover the baking dish tightly with foil.

Step 5: Bake the Lasagna

Bake the covered lasagna for 40 minutes.
Carefully remove the foil.
Continue baking for another 20–25 minutes, until the vegetables are tender and the top is golden and lightly crisp.

Step 6: Make the Cranberry-Honey Glaze

While the lasagna is baking, combine the cranberry sauce or preserves, honey, balsamic vinegar and Dijon mustard in a small saucepan.
Warm over low heat for 3–4 minutes, stirring until the mixture is smooth and glossy.
Remove from the heat and set aside until the lasagna is ready.

Step 7: Finish and Serve

Remove the baked lasagna from the oven and allow it to rest for 10 minutes.
Drizzle the cranberry-honey glaze over the top.
Garnish with fresh chopped parsley.
Slice carefully and serve warm.

Helpful Tips

Slice the vegetables evenly: Thin, consistent slices help the vegetables cook at a similar rate.
Don’t skip the resting time: Allowing the lasagna to rest for 10 minutes makes it easier to slice and serve.
Toast the walnuts: Toasted walnuts add extra texture and flavour to the finished dish.
Watch the glaze: Warm the cranberry mixture gently until smooth and glossy rather than cooking it aggressively.
Cover during the first part of baking: The foil helps the layered vegetables become tender before the final uncovered baking stage creates the golden topping.

Serving Suggestions

This layered vegetable lasagna makes an impressive vegetarian main course or a colourful side dish. Serve it warm as part of a festive meal or alongside a simple green salad for a complete dinner.

Storage

Allow leftovers to cool before storing them in an airtight container in the refrigerator. Reheat gently before serving.

Nutritional Information

Calories: Approximately 390 per serving
Protein: Approximately 12 g per serving

Frequently Asked Questions

Can I prepare this vegetable lasagna ahead of time?

You can prepare the vegetable layers and creamy feta mixture ahead of baking. The cranberry-honey glaze can also be prepared separately and warmed before serving.

Can I use a different cheese?

This recipe specifically uses feta in the creamy layer and Parmesan for the topping. The feta provides the main savoury element while Parmesan helps create the golden topping.

Can I use cranberry preserves instead of cranberry sauce?

Yes. The recipe lists either cranberry sauce or cranberry preserves for the glaze.

Why does the lasagna need to rest before slicing?

The 10-minute resting period allows the baked layers to settle, making the dish easier to slice and serve.

Can I leave out the walnuts?

Yes, although the walnuts provide the crunchy texture included in the original recipe. If omitted, the finished topping will be softer.

Final Thoughts

Layered Sweet Potato, Butternut Squash, Carrot Lasagna is a colourful and comforting alternative to traditional lasagna. Tender layers of sweet potato, squash and carrot are paired with creamy feta, golden Parmesan and toasted walnuts, then finished with a glossy cranberry-honey glaze. The result is a beautifully balanced dish with savoury, sweet, creamy and crunchy elements in every serving.