A Colourful Vegetable Lasagna with Seasonal Flavours

This Layered Vegetable Lasagna brings together thinly sliced sweet potatoes, butternut squash, carrots, and courgettes in a beautifully layered bake. Crumbled feta and chopped walnuts are scattered throughout, adding creamy and crunchy textures, while a warm cranberry-honey glaze provides a sweet and tangy finishing touch.

Unlike a traditional pasta lasagna, this version relies entirely on layers of vegetables, creating a hearty and satisfying dish that’s perfect as a vegetarian main course or an elegant side for special occasions. The slow baking allows the vegetables to become tender while their natural sweetness develops in the oven.

Ingredients

For the Vegetables

2 medium sweet potatoes, thinly sliced (about 500 g)
2 cups (300 g) butternut squash, thinly sliced
2 carrots, thinly sliced
2 courgettes, thinly sliced
2 tbsp (30 ml) olive oil
½ tsp salt
¼ tsp black pepper

For the Filling

1 cup (150 g) feta cheese, crumbled
½ cup (60 g) walnuts, chopped

For the Cranberry-Honey Glaze

½ cup (120 ml) cranberry sauce or purée
2 tbsp (30 ml) honey

For Garnish

Fresh thyme or parsley

Preparing all of the vegetables before assembling the dish makes layering simple and ensures an even bake.

Method

Preheat the oven to 375°F (190°C).
Place the sliced sweet potatoes, butternut squash, carrots, and courgettes in a large bowl. Drizzle with the olive oil, then season with the salt and black pepper. Toss gently until evenly coated.
Arrange a layer of sweet potatoes in the base of a baking dish, followed by butternut squash, carrots, and courgettes. Repeat the layers evenly until all the vegetables have been used.
Scatter the crumbled feta and chopped walnuts between the vegetable layers as you build the lasagna, distributing them evenly throughout.
Cover the baking dish tightly with foil and bake for 45 minutes, or until the vegetables are tender.
Remove the foil and continue baking for a further 10–15 minutes, allowing the top to become lightly golden.
Meanwhile, combine the cranberry sauce or purée with the honey in a small saucepan. Heat gently, stirring until the glaze is smooth.
Drizzle the warm cranberry-honey glaze evenly over the baked vegetable lasagna.
Finish with fresh thyme or parsley and serve warm.

Tips

Slice the vegetables as evenly as possible to encourage consistent cooking.
Press the vegetable layers down gently as you assemble the dish to help create neat slices when serving.
Keep the lasagna covered for the initial baking time to allow the vegetables to soften fully before browning the top.
Warm the cranberry-honey glaze gently so it pours easily over the finished bake.

Serving and Storage

Serve this layered vegetable lasagna warm as a satisfying vegetarian main course or as a colourful accompaniment to your favourite meal. Leftovers can be stored in an airtight container and reheated before serving. Add the fresh herbs just before serving for the best flavour and appearance.