Name: Potato, Butternut Squash, and Carrot Lasagna with Feta, Walnuts, and Cranberry Balsamic Glaze Recipe
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: Vegetarian American
Ingredients: 2 medium sweet potatoes, thinly sliced; 2 cups diced butternut squash; 2 medium carrots, thinly sliced; 2 tbsp olive oil; Salt and black pepper, to taste; 1 cup crumbled feta cheese; ½ cup chopped toasted walnuts; ½ cup cranberry juice (100% pure); 2 tbsp honey; 1 tbsp balsamic vinegar

Introduction

This Potato Butternut Squash Carrot Lasagna is a wholesome, colorful twist on traditional lasagna. Layers of tender roasted vegetables are combined with tangy feta and toasted walnuts, then finished with a sweet and tangy cranberry glaze. It’s perfect for a comforting vegetarian meal that’s full of flavor and texture.

The dish is a baked layered vegetable casserole in a beige baking dish, placed on a white marbled surface. Inside the dish, thin slices of orange, purple, and red vegetables are stacked vertically in alternating order, creating colorful rows. On top, there are scattered small white cheese crumbles, whole pecan nuts, and bits of green herbs. A few pecan nuts are placed on the white marbled surface beside the dish, and a wooden bowl with a red sauce and spoon is blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Instructions

Step 1: Preheat the oven to 375°F (190°C) and grease a baking dish.

Step 2: Toss the sliced sweet potatoes, butternut squash, and carrots with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 15–20 minutes until just tender.

Step 3: Begin layering the lasagna by placing sweet potato slices on the bottom of the prepared dish. Sprinkle some crumbled feta cheese and chopped toasted walnuts over the sweet potatoes.

Step 4: Add a layer of roasted butternut squash, then a layer of carrots. Continue layering the vegetables, feta, and walnuts until the dish is full, finishing with a top layer of sweet potatoes.

Step 5: In a small saucepan, combine cranberry juice, honey, and balsamic vinegar. Simmer for 5–7 minutes until the mixture reduces into a thick glaze.

Step 6: Drizzle two-thirds of the glaze evenly over the lasagna. Cover the dish with foil and bake for 30 minutes.

Step 7: Remove the foil, drizzle the remaining glaze over the top, and bake uncovered for 10–15 minutes more until the lasagna is golden and bubbling.

Step 8: Allow the lasagna to rest for 10 minutes before slicing and serving to let the flavors settle.

Tips & Variations

For added creaminess, consider layering in ricotta cheese or a béchamel sauce along with the feta.

Swap walnuts for pecans or almonds if you prefer a different nut flavor or texture.

Use maple syrup instead of honey for a vegan glaze option.

Roast the vegetables ahead of time to save time on assembly day.

Storage

Store leftover lasagna in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) covered with foil until warmed through, or microwave individual portions for 1–2 minutes. This lasagna also freezes well for up to 2 months—defrost overnight in the fridge before reheating.

FAQs

Can I use other vegetables in this lasagna?

Yes, you can substitute or add vegetables like zucchini, spinach, or mushrooms for different flavors and textures.

Is this recipe suitable for vegans?

To make it vegan, replace feta cheese with a plant-based alternative and use maple syrup instead of honey in the glaze.