Description
Layered Sweet Potato, Butternut Squash, Carrot Lasagna is a beautiful vegetarian dish made with tender roasted vegetables, creamy feta, toasted walnuts and a glossy cranberry-honey glaze. Warm thyme, smoked paprika and garlic add savoury depth, while Parmesan creates a golden topping for a colourful and comforting centrepiece.
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
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
Salt and black pepper, to taste
For the Creamy Feta Layer:
6 oz (170 g) feta cheese, crumbled
1/2 cup Greek yogurt
1/4 cup heavy cream
1 garlic clove, minced
1 tablespoon olive oil
1/2 teaspoon dried oregano
Black pepper, to taste
For the Topping:
1/2 cup walnuts, toasted and roughly chopped
1/3 cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped
For the Cranberry-Honey Glaze:
1/3 cup cranberry sauce or cranberry preserves
2 tablespoons honey
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
Instructions
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 evenly coated.
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 creamy and well combined.
Lightly grease a baking dish.
Arrange a layer of sweet potato slices across the bottom.
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 ingredients are used.
Finish with the remaining creamy feta mixture.
Sprinkle the grated Parmesan evenly over the top.
Scatter the toasted chopped walnuts over the Parmesan.
Cover the baking dish tightly with foil.
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.
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 smooth and glossy.
Remove from the heat and set aside.
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.
Notes
Slice the vegetables evenly so they cook at a similar rate.
Allow the lasagna to rest for 10 minutes before slicing.
Toast the walnuts for extra flavour and crunch.
Warm the cranberry glaze gently until smooth and glossy.
Keep the lasagna covered during the first part of baking to help the vegetables become tender.
Serve warm for the best combination of creamy, crunchy, savoury and sweet flavours.
- Prep Time: 25 mins
- Cook Time: 1 hr 5 mins
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean