Description
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.
Ingredients
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
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
1/2 cup (60 g) shredded mozzarella cheese
1/3 cup (40 g) walnuts, roughly chopped and toasted
Fresh thyme, for garnish
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
Instructions
1. 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. 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. 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. 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. Continue layering the roasted vegetables and feta mixture until all the ingredients have been used. Finish with a final layer of vegetables.
6. Sprinkle the shredded mozzarella evenly over the top. Add the chopped toasted walnuts, reserving a few for the final garnish.
7. 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. 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. 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. Drizzle the warm cranberry-honey glaze over each serving. Finish with the reserved toasted walnuts and fresh thyme.
Notes
Slice the vegetables evenly so they cook at the same rate and are easier to arrange into layers.
Don’t over-roast the vegetables initially. They should be slightly tender but still firm enough to layer before the final bake.
Mix the feta until creamy while retaining a little texture from the feta.
Toast the walnuts for deeper flavour and a pleasantly crunchy topping.
Allow the lasagna to rest for 10 minutes before slicing so the layers can settle and hold together.
Serve warm with the cranberry-honey glaze drizzled over individual portions.
The recipe allows either cranberry sauce or cranberry preserves for the glaze.
The walnuts can be omitted if preferred.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Mediterranean