Vegetable Lasagna with Sweet Potato and Butternut Squash
A delightful twist on the classic lasagna, featuring layers of sweet potatoes, butternut squash, and feta cheese, drizzled with a tangy cranberry sauce.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 80 minutes
- Yield: 6-8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 2 medium sweet potatoes, peeled and thinly sliced
- 1 medium butternut squash, peeled and thinly sliced
- 2 carrots, peeled and thinly sliced
- 1 cup feta cheese, crumbled
- 1 cup walnuts, toasted and chopped
- 1 cup cranberry sauce
- 2 tablespoons honey
- 2 tablespoons balsamic vinegar
- Olive oil
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Create the veggie layers in a baking dish, layering sweet potatoes, butternut squash, and carrots.
- Sprinkle crumbled feta cheese and toasted walnuts between your vegetable layers.
- Continue layering ingredients until all are used, finishing with a top layer of vegetables.
- Mix cranberry sauce, honey, and balsamic vinegar in a small bowl.
- Pour the sauce over the top layer and drizzle with olive oil, seasoning with salt and pepper.
- Cover with foil and bake for about 45 minutes.
- Remove the foil and bake for an additional 15 minutes until golden brown.
- Let the lasagna cool slightly before serving. Garnish with fresh herbs if desired.
Notes
Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat in the oven for best results.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 30mg