Description
A colourful vegetable lasagna made with tender layers of sweet potato, butternut squash, carrots, and zucchini, layered with creamy feta and crunchy walnuts. A warm cranberry-honey glaze adds a bright sweet-tart finish to this comforting vegetarian bake.
Ingredients
For the Vegetables
2 medium sweet potatoes, thinly sliced (500 g)
2 cups butternut squash, thinly sliced (300 g)
2 carrots, thinly sliced
2 zucchinis, thinly sliced
2 tbsp olive oil (30 ml)
1/2 tsp salt
1/4 tsp black pepper
For the Filling
1 cup feta cheese, crumbled (150 g)
1/2 cup walnuts, chopped (60 g)
For the Cranberry-Honey Glaze
1/2 cup cranberry sauce or cranberry puree (120 ml)
2 tbsp honey (30 ml)
For the Garnish
Fresh thyme or parsley
Instructions
1. Preheat the oven to 375°F (190°C). Thinly slice the sweet potatoes, butternut squash, carrots, and zucchinis so they cook evenly and create neat layers in the baking dish.
2. Place the sliced vegetables in a large bowl. Add the olive oil, salt, and black pepper, then gently toss until the vegetables are evenly coated. Keep the different vegetables separated enough to make layering easier.
3. Arrange a layer of sweet potato slices in a baking dish, followed by butternut squash, carrots, and zucchini. Sprinkle some of the crumbled feta and chopped walnuts between the layers. Continue layering until all the vegetables, feta, and walnuts have been used.
4. Cover the baking dish tightly with foil and bake for 45 minutes, or until the vegetables are tender when pierced with a knife.
5. Remove the foil and return the dish to the oven. Bake for another 10–15 minutes, until the vegetables are fully tender and the top is lightly golden around the edges.
6. While the vegetables finish baking, add the cranberry sauce or puree and honey to a small saucepan. Warm over low heat, stirring until smooth and well combined. Do not let the mixture boil vigorously.
7. Remove the vegetable lasagna from the oven and let it rest briefly before serving. Drizzle the warm cranberry-honey glaze over the top, then garnish with fresh thyme or parsley. Serve warm.
Notes
Thin, consistent vegetable slices help the layers cook evenly and make the finished lasagna easier to serve. Covering the dish during the first part of baking helps the vegetables become tender without allowing the top to brown too quickly. For extra flavour, lightly toast the walnuts in a dry skillet before assembling. Use good-quality feta for a creamy, crumbly texture and savoury contrast. The cranberry-honey glaze should be added just before serving to keep its bright flavour and attractive finish. Let the lasagna rest briefly after baking so the layers are easier to portion. Goat cheese or another crumbly cheese can be used instead of feta. Cranberry sauce works well in place of cranberry puree. If the glaze is too thick, loosen it with a small amount of water. Serve with a simple green salad or crusty bread for a complete vegetarian meal. Allow leftovers to cool, cover, and refrigerate. Reheat gently in the oven until warmed through, then add fresh glaze and herbs.
- Prep Time: 20 minutes
- Cook Time: 55–60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian