Why You’ll Love This Recipe
Layers of nutritious veggies packed into one meal
Impressive enough for holidays but doable on a weeknight
The cranberry honey glaze brings a burst of flavor to balance the richness
Vegetarian and easy to adapt for special diets
The first time I made this was for a Friendsgiving my kitchen filled with laughter and the aroma of roasted squash and everyone—I mean everyone—asked for seconds and the recipe.
Ingredients
Sweet potatoes: thinly sliced for a natural sweetness and creamy texture try to select ones that feel heavy for their size with smooth skins for best results
Butternut squash: diced mild and nutty flavor I look for squash with deep orange flesh and minimal blemishes for freshness
Carrots: thinly sliced these offer a pop of color and earthiness select medium carrots that feel firm
Olive oil: for roasting and bringing out vegetable flavor rich golden oil adds silkiness
Salt and black pepper: to taste these basic seasonings help the vegetable flavors shine always use freshly cracked pepper if possible
Feta cheese: crumbled for creamy savory contrast pick blocks of feta in brine for extra creaminess
Toasted walnuts: chopped for crunch and nutty aroma buy raw walnuts and toast them gently yourself for maximum flavor
Cranberry juice: unsweetened and pure for making the glaze choose a juice that lists only cranberries and water for tart brightness
Honey: adds floral sweetness to the glaze use real honey with a robust flavor for depth
Balsamic vinegar: brings tang and balances the glaze pick a syrupy aged balsamic for complexity
Step-by-Step Instructions
Prep and Roast the Veggies:
Toss thinly sliced sweet potatoes butternut squash cubes and carrots in olive oil salt and black pepper then spread in an even layer on a baking sheet. Roast at 375 degrees until just fork tender this usually takes about 15 to 20 minutes and builds their roasted flavor without getting mushy.
Layer the Vegetables and Cheese:
Arrange a layer of roasted sweet potatoes on the bottom of your greased baking dish. Sprinkle with some crumbled feta and toasted walnuts for an ideal balance of saltiness and crunch.
Continue Layering:
Add roasted squash next followed by carrots. Keep layering vegetables with feta and walnuts between each layer ending with a final topping of sweet potatoes. This technique makes for beautiful slices and even flavors.
Make the Glaze:
In a small saucepan over medium heat add the cranberry juice honey and balsamic vinegar. Let this mixture simmer until it thickens to a syrupy glaze about 5 to 7 minutes. Stir frequently and watch closely so it does not burn.
Assemble and Bake:
Drizzle about two thirds of the glaze evenly over the lasagna. Cover the entire dish tightly with foil and bake for 30 minutes so the layers meld together and heat through.
Finish and Serve:
Uncover the baking dish. Drizzle the remaining glaze over top and return the dish to the oven until golden and bubbly about 10 to 15 minutes. Let the lasagna rest for at least 10 minutes before slicing so the layers set and it holds together beautifully when served.
A dish made of sweet potato, butternut squash, carrot, and feta cheese.
