Layered Sweet Potato & Butternut Squash Lasagna with Feta, Walnuts & Cranberry Honey Glaze
Layered Sweet Potato & Butternut Squash Lasagna with Feta, Walnuts & Cranberry Honey Glaze is a cosy, colourful twist on classic lasagna, combining tender roasted sweet potato and butternut squash with creamy ricotta, salty feta, mozzarella, and Parmesan. Each layer is rich and comforting while still bringing plenty of sweet and savoury flavour.
The finishing touches make this lasagna especially delicious. A glossy cranberry honey glaze adds a bright sweet-tart contrast, while toasted walnuts and fresh thyme bring crunch and warmth. It is an inviting dish for a family dinner, weekend meal, or special gathering.
Ingredients
For the Roasted Sweet Potato & Butternut Squash:
- 2 cups sweet potato, peeled and thinly sliced (300 g)
- 3 cups butternut squash, peeled and cubed (420 g)
- 2 tbsp olive oil (30 ml)
- 3 cloves garlic, minced (9 g)
- 1 tsp dried thyme (1 g)
- ½ tsp ground nutmeg (1 g)
- ½ tsp salt (3 g)
- ¼ tsp black pepper (0.5 g)
For the Lasagna:
- 9 lasagna noodles (225 g)
- 1 ½ cups ricotta cheese (375 g)
- 1 cup crumbled feta cheese (150 g)
- 1 cup shredded mozzarella cheese (110 g)
- ½ cup grated Parmesan cheese (50 g)
- 1 large egg (50 g)
- 2 tbsp fresh parsley, chopped (8 g)
- ½ tsp salt (3 g)
- ¼ tsp black pepper (0.5 g)
For the Cranberry Honey Glaze:
- ⅓ cup dried cranberries (50 g)
- 3 tbsp honey (63 g)
- 1 tbsp balsamic vinegar (15 ml)
- 1 tbsp orange juice (15 ml)
- 1 tbsp water (15 ml)
For the Walnut Topping:
- ½ cup walnuts, roughly chopped (60 g)
- 1 tbsp olive oil (15 ml)
- 1 tbsp fresh thyme leaves (3 g)
For Garnish:
- ¼ cup crumbled feta cheese (40 g)
- 1 tbsp fresh parsley, chopped (4 g)
How to Make It
1. Roast the Sweet Potato and Butternut Squash
Preheat the oven to 400°F (200°C). Place the sliced sweet potato and cubed butternut squash on a baking sheet. Add the olive oil, minced garlic, dried thyme, nutmeg, salt, and black pepper, then toss well so the vegetables are evenly coated. Spread them out in a single layer and roast for 25–30 minutes, turning once halfway through, until tender and lightly caramelised.
2. Cook the Lasagna Noodles
While the vegetables roast, cook the lasagna noodles according to the package directions until just tender. Drain carefully and lay the noodles flat on a lightly oiled baking sheet so they do not stick together while you prepare the remaining ingredients.
3. Prepare the Ricotta-Feta Filling
In a large bowl, combine the ricotta, half of the crumbled feta, mozzarella, Parmesan, egg, fresh parsley, salt, and black pepper. Stir until the mixture is creamy and evenly combined.
4. Assemble the Lasagna
Reduce the oven temperature to 375°F (190°C). Lightly grease a 9×13-inch (23×33 cm) baking dish. Spread a small spoonful of the roasted butternut squash over the bottom of the dish. Add a layer of lasagna noodles, followed by roasted sweet potato and butternut squash, then spoon over some of the ricotta-feta mixture. Continue layering until the ingredients are used, finishing with the remaining cheese mixture and crumbled feta.
5. Bake the Lasagna
Cover the baking dish tightly with foil and bake for 30 minutes. Remove the foil and continue baking for another 15–20 minutes, until the top is golden and bubbling. Remove from the oven and let the lasagna rest for 10–15 minutes before slicing. This helps the layers settle and makes serving easier.
6. Make the Cranberry Honey Glaze
While the lasagna bakes, combine the dried cranberries, honey, balsamic vinegar, orange juice, and water in a small saucepan. Simmer over low heat for 3–4 minutes, stirring occasionally, until the cranberries soften and the mixture becomes glossy. Remove from the heat and allow it to cool slightly before serving.
7. Toast the Walnuts
Place the chopped walnuts in a dry skillet over medium heat and toast for 3–4 minutes, stirring occasionally, until fragrant. Add the olive oil and fresh thyme leaves, toss briefly to coat, then remove from the heat.
8. Finish and Serve
Slice the warm lasagna and arrange the portions on serving plates. Top each portion with toasted walnuts, a drizzle of cranberry honey glaze, extra crumbled feta, and fresh parsley. Serve warm while the cheese is creamy and the walnut topping remains crisp.
Why This Recipe Works
This lasagna brings together several contrasting flavours and textures in every bite. The roasted sweet potato and butternut squash become tender and lightly caramelised, adding natural sweetness that balances the creamy ricotta and salty feta. Mozzarella and Parmesan add richness while helping create a beautifully golden top.
The cranberry honey glaze is what gives the dish its distinctive finish. Its sweet-tart flavour cuts through the richness of the cheese, while toasted walnuts provide a satisfying crunch. Fresh thyme and parsley add a bright herbal note that keeps the finished dish balanced.
Tips for the Best Sweet Potato & Butternut Squash Lasagna
- Slice the sweet potato evenly: Try to keep the slices similar in thickness so they roast at the same rate and layer neatly in the lasagna.
- Do not overcrowd the roasting tray: Spread the vegetables into an even layer so they roast and caramelise rather than steam.
- Keep the noodles flat: Laying the cooked noodles separately prevents them from sticking together before assembly.
- Rest before slicing: Give the lasagna 10–15 minutes to settle after baking for cleaner, more stable layers.
- Watch the walnuts: Walnuts can toast quickly, so stir them regularly and remove them from the heat as soon as they become fragrant.
- Add the glaze at the end: Drizzle the cranberry honey glaze over individual portions just before serving to keep its flavour fresh and glossy.
Serving Suggestions
Serve this lasagna warm as a generous main course alongside a simple green salad or lightly dressed vegetables. The fresh salad elements provide a crisp contrast to the soft roasted vegetables and creamy cheese layers.
For a special presentation, finish each slice with a small handful of toasted walnuts, extra feta, fresh parsley, and a delicate drizzle of cranberry honey glaze. The colourful toppings make the lasagna especially inviting when served straight from the oven.
Frequently Asked Questions
Can I use frozen butternut squash?
Yes. Frozen butternut squash can be used, although it may release more moisture while roasting. Roast it until tender and lightly caramelised before adding it to the lasagna.
What type of sweet potato works best?
A firm sweet potato that holds its shape when roasted works well. Slice it thinly and evenly so it becomes tender without becoming overly soft during roasting.
Can I prepare the lasagna ahead of time?
Yes. The vegetables, cheese mixture, glaze, and toasted walnuts can be prepared ahead. For the best texture, keep the walnuts separate and add them after baking so they remain crisp.
Can I use a different cheese instead of feta?
Feta provides the salty contrast that works particularly well with the sweet vegetables and cranberry glaze. If preferred, a similar crumbly cheese can be used, although the flavour of the finished lasagna will change.
How should I store leftovers?
Allow leftover lasagna to cool, then refrigerate it in a covered container. Keep the walnut topping and cranberry honey glaze separate when possible, then add them after reheating for the best texture.
Why should the lasagna rest before slicing?
Resting allows the hot cheese and vegetable layers to settle slightly. This makes the lasagna easier to portion and helps the individual layers stay together when served.
Nutrition & Timing
| Details | Amount |
|---|---|
| Servings | 8 |
| Prep Time | 25 minutes |
| Cook Time | 65 minutes |
| Total Time | 1 hour 30 minutes |
| Calories | 485 |
| Protein | 20 g |
| Carbohydrates | 54 g |
| Fat | 23 g |
| Fiber | 7 g |
| Sugar | 16 g |
| Sodium | 620 mg |
Final Thoughts
This Layered Sweet Potato & Butternut Squash Lasagna is a comforting alternative to traditional meat-based lasagna, with roasted vegetables, creamy cheese, and warm seasonal flavours throughout. The combination of feta, Parmesan, mozzarella, and ricotta creates a rich filling without overpowering the roasted vegetables.
Finished with crunchy thyme walnuts and a glossy cranberry honey glaze, each slice has a delicious balance of creamy, savoury, sweet, tangy, and crunchy textures. It is a beautiful centrepiece for a cosy dinner and a satisfying way to enjoy roasted autumn-inspired flavours.
Print
Layered Sweet Potato & Butternut Squash Lasagna with Feta, Walnuts & Cranberry Honey Glaze
- Total Time: 1 hour 30 minutes
Description
A cosy, colourful twist on classic lasagna featuring roasted sweet potato and butternut squash layered with creamy ricotta, salty feta, mozzarella, and Parmesan, then finished with toasted thyme walnuts and a glossy cranberry honey glaze.
Ingredients
For the Roasted Sweet Potato & Butternut Squash:
2 cups sweet potato, peeled and thinly sliced (300 g)
3 cups butternut squash, peeled and cubed (420 g)
2 tbsp olive oil (30 ml)
3 cloves garlic, minced (9 g)
1 tsp dried thyme (1 g)
½ tsp ground nutmeg (1 g)
½ tsp salt (3 g)
¼ tsp black pepper (0.5 g)
For the Lasagna:
9 lasagna noodles (225 g)
1 ½ cups ricotta cheese (375 g)
1 cup crumbled feta cheese (150 g)
1 cup shredded mozzarella cheese (110 g)
½ cup grated Parmesan cheese (50 g)
1 large egg (50 g)
2 tbsp fresh parsley, chopped (8 g)
½ tsp salt (3 g)
¼ tsp black pepper (0.5 g)
For the Cranberry Honey Glaze:
⅓ cup dried cranberries (50 g)
3 tbsp honey (63 g)
1 tbsp balsamic vinegar (15 ml)
1 tbsp orange juice (15 ml)
1 tbsp water (15 ml)
For the Walnut Topping:
½ cup walnuts, roughly chopped (60 g)
1 tbsp olive oil (15 ml)
1 tbsp fresh thyme leaves (3 g)
For Garnish:
¼ cup crumbled feta cheese (40 g)
1 tbsp fresh parsley, chopped (4 g)
Instructions
1. Preheat the oven to 400°F (200°C). Place the sliced sweet potato and cubed butternut squash on a baking sheet. Add the olive oil, minced garlic, dried thyme, nutmeg, salt, and black pepper, then toss well to coat evenly. Spread the vegetables into a single layer and roast for 25–30 minutes, turning once halfway through, until tender and lightly caramelised.
2. While the vegetables roast, cook the lasagna noodles according to the package directions until just tender. Drain carefully and lay the noodles flat on a lightly oiled baking sheet so they do not stick together.
3. In a large bowl, combine the ricotta, half of the crumbled feta, mozzarella, Parmesan, egg, fresh parsley, salt, and black pepper. Stir until creamy and evenly combined.
4. Reduce the oven temperature to 375°F (190°C). Lightly grease a 9×13-inch (23×33 cm) baking dish. Spread a small spoonful of roasted butternut squash over the bottom of the dish.
5. Add a layer of lasagna noodles, followed by roasted sweet potato and butternut squash, then spoon over some of the ricotta-feta mixture. Continue layering until the ingredients are used, finishing with the remaining cheese mixture and crumbled feta.
6. Cover the baking dish tightly with foil and bake for 30 minutes. Remove the foil and continue baking for another 15–20 minutes, until the top is golden and bubbling.
7. Remove the lasagna from the oven and let it rest for 10–15 minutes before slicing. This allows the layers to settle and makes serving easier.
8. While the lasagna bakes, make the cranberry honey glaze. Combine the dried cranberries, honey, balsamic vinegar, orange juice, and water in a small saucepan. Simmer over low heat for 3–4 minutes, stirring occasionally, until the cranberries soften and the mixture becomes glossy. Remove from the heat and cool slightly.
9. Toast the chopped walnuts in a dry skillet over medium heat for 3–4 minutes, stirring occasionally, until fragrant. Add the olive oil and fresh thyme leaves, toss briefly, then remove from the heat.
10. Slice the warm lasagna and arrange the portions on serving plates. Top each portion with toasted walnuts, a drizzle of cranberry honey glaze, extra crumbled feta, and fresh parsley. Serve warm.
Notes
Slice the sweet potato evenly so the pieces roast at the same rate and layer neatly in the lasagna.
Do not overcrowd the roasting tray. Spread the vegetables into an even layer so they roast and caramelise rather than steam.
Keep the cooked noodles flat and separated to prevent them from sticking together before assembly.
Let the lasagna rest for 10–15 minutes after baking for cleaner and more stable layers.
Watch the walnuts carefully because they can toast quickly. Stir regularly and remove them from the heat as soon as they become fragrant.
Drizzle the cranberry honey glaze over individual portions just before serving to keep its flavour fresh and glossy.
Frozen butternut squash can be used, although it may release more moisture while roasting. Roast until tender and lightly caramelised before adding it to the lasagna.
The vegetables, cheese mixture, glaze, and toasted walnuts can be prepared ahead. Keep the walnuts separate and add them after baking so they remain crisp.
A similar crumbly cheese can be substituted for feta, although the flavour will change.
Store leftover lasagna in a covered container in the refrigerator. Keep the walnut topping and cranberry honey glaze separate when possible, then add them after reheating.
Serve warm with a simple green salad or lightly dressed vegetables for a fresh contrast to the creamy lasagna.
- Prep Time: 25 minutes
- Cook Time: 65 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
