Layered Sweet Potato, Butternut Squash & Carrot Lasagna with Feta, Walnuts & Cranberry-Honey Glaze

Layered Sweet Potato, Butternut Squash & Carrot Lasagna with Feta, Walnuts & Cranberry-Honey Glaze is a colourful twist on a traditional layered bake, combining tender roasted vegetables with a creamy feta mixture, melted mozzarella, toasted walnuts and a glossy cranberry-honey glaze.

Why You’ll Love This Vegetable Lasagna

This comforting bake brings together sweet, savoury, creamy and tangy flavours in every layer. The sweet potato, butternut squash and carrots become tender and lightly caramelised, while the creamy feta layer adds richness. Toasted walnuts provide crunch, and the cranberry-honey glaze gives the finished dish a bright, sweet-tart finish.

• Colourful layers: Sweet potato, butternut squash and carrots create a beautiful golden bake.
• Creamy feta filling: Feta and Greek yoghurt add a rich, tangy layer between the vegetables.
• Crunchy topping: Toasted walnuts add texture alongside the melted mozzarella.
• Sweet-tangy finish: Cranberry, honey and balsamic vinegar create a glossy glaze for serving.

Ingredients

For the Vegetable Layers

• 2 medium sweet potatoes, thinly sliced (about 500 g)
• 2 cups (300 g) butternut squash, thinly sliced
• 2 carrots, thinly sliced
• 2 tbsp (30 ml) olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp dried thyme
• 1/2 tsp garlic powder

For the Creamy Feta Layer

• 1 cup (200 g) feta cheese, crumbled
• 1/2 cup (120 g) Greek yoghurt
• 1 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1 garlic clove, minced
• 1/2 tsp dried oregano
• Pinch of black pepper

For the Topping

• 1/2 cup (60 g) shredded mozzarella cheese
• 1/3 cup (40 g) walnuts, roughly chopped and toasted
• Fresh thyme, for garnish

For the Cranberry-Honey Glaze

• 1/3 cup cranberry sauce or cranberry preserves
• 2 tbsp honey
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1/2 tsp fresh thyme leaves
• Pinch of salt

How to Make Layered Sweet Potato, Butternut Squash & Carrot Lasagna

1. Prepare the Vegetables

Preheat the oven to 400°F (200°C). Place the thinly sliced sweet potatoes, butternut squash and carrots in a large bowl.

Add the olive oil, salt, black pepper, dried thyme and garlic powder. Toss gently until the vegetables are evenly coated.

2. Roast the Vegetables

Arrange the seasoned vegetables in a single layer on baking sheets. Roast for 15–20 minutes, until they are slightly tender but still firm enough to arrange into layers.

3. Make the Creamy Feta Mixture

In a bowl, combine the crumbled feta, Greek yoghurt, olive oil, fresh lemon juice, minced garlic, oregano and black pepper.

Mix until creamy while keeping a little texture from the feta.

4. Build the Layers

Lightly grease a baking dish. Arrange a layer of sweet potato slices across the bottom. Add a layer of butternut squash and carrot slices, followed by some of the creamy feta mixture.

5. Repeat the Layers

Continue layering the roasted vegetables and feta mixture until all the ingredients have been used. Finish with a final layer of vegetables.

6. Add the Cheese and Walnuts

Sprinkle the shredded mozzarella evenly over the top. Add the chopped toasted walnuts, reserving a few for the final garnish.

7. Bake the Lasagna

Cover the baking dish loosely with foil and bake at 375°F (190°C) for 25 minutes.

Remove the foil and continue baking for another 15–20 minutes, until the mozzarella is melted and golden.

8. Make the Cranberry-Honey Glaze

While the lasagna bakes, add the cranberry sauce, honey, balsamic vinegar, Dijon mustard, fresh thyme and salt to a small saucepan.

Warm over low heat for 3–4 minutes, stirring until the mixture becomes smooth and glossy.

9. Rest Before Slicing

Remove the lasagna from the oven and let it rest for 10 minutes. This allows the layers to settle and makes the dish easier to slice and serve.

10. Finish and Serve

Drizzle the warm cranberry-honey glaze over each serving. Finish with the reserved toasted walnuts and fresh thyme.

Tips for the Best Vegetable Lasagna

• Slice the vegetables evenly: Similar-sized slices help the vegetables cook at the same rate and make the layers easier to build.
• Don’t over-roast the vegetables initially: They should be slightly tender but firm enough to layer before the final bake.
• Keep the feta mixture creamy: Mix until smooth while retaining a little texture from the feta.
• Toast the walnuts: Toasting adds a deeper flavour and keeps the topping pleasantly crunchy.
• Allow it to rest: A 10-minute resting period helps the layers hold together when sliced.

How to Serve It

Serve this layered vegetable lasagna warm, with the cranberry-honey glaze drizzled over individual portions. The creamy feta, golden vegetables, toasted walnuts and fresh thyme make it suitable as a satisfying main dish or a generous side for a larger meal.

Frequently Asked Questions

Can I prepare this lasagna ahead of time?

The recipe is assembled and baked before resting for 10 minutes. For the best texture, prepare and serve it according to the recipe instructions.

Why are the vegetables roasted before layering?

The vegetables are roasted until slightly tender before being layered. This gives them a head start while keeping them firm enough to arrange in the baking dish.

Can I use cranberry preserves instead of cranberry sauce?

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

Can I skip the walnuts?

Yes. The walnuts are used as a topping for added texture, so they can be omitted if preferred.

Nutrition & Timing

Details	Amount
Prep Time	25 minutes
Cook Time	55 minutes
Total Time	1 hour 20 minutes
Servings	6
Calories	Approx. 395 kcal per serving
Protein	Approx. 13 g per serving

Final Thoughts

Layered Sweet Potato, Butternut Squash & Carrot Lasagna with Feta, Walnuts & Cranberry-Honey Glaze turns simple roasted vegetables into a beautifully layered dish. The creamy feta adds richness, melted mozzarella creates a golden topping, toasted walnuts bring crunch, and the cranberry-honey glaze ties everything together with a sweet and tangy finish.

Let the lasagna rest before slicing, then finish each serving with warm cranberry-honey glaze, extra walnuts and fresh thyme.

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