Potato, Butternut Squash, and Carrot Lasagna with Feta, Walnuts, and Cranberry Balsamic Glaze Recipe
A delicious and vibrant Potato Butternut Squash Carrot Lasagna that layers roasted vegetables with creamy feta cheese and toasted walnuts, topped with a tangy-sweet cranberry glaze. This hearty vegetarian dish combines earthy and sweet flavors perfect for a wholesome dinner.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian American
- Diet: Vegetarian
Ingredients
Scale
Vegetables
- 2 medium sweet potatoes, thinly sliced
- 2 cups diced butternut squash
- 2 medium carrots, thinly sliced
Other Ingredients
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 1 cup crumbled feta cheese
- ½ cup chopped toasted walnuts
Glaze
- ½ cup cranberry juice (100% pure)
- 2 tbsp honey
- 1 tbsp balsamic vinegar
Instructions
- Preheat and prepare: Preheat the oven to 375°F (190°C) and grease a baking dish to prevent sticking.
- Roast vegetables: Toss the sliced sweet potatoes, diced butternut squash, and sliced carrots with 1 tablespoon of olive oil, salt, and black pepper. Spread them evenly on a baking sheet and roast in the oven for 15 to 20 minutes until they are just tender.
- Layer the vegetables: Begin by layering a base of sweet potato slices on the bottom of the greased baking dish. Sprinkle some crumbled feta cheese and chopped toasted walnuts over the layer.
- Continue layering: Add a layer of roasted butternut squash next, followed by a layer of carrots. Repeat layering the vegetables, feta, and walnuts until the dish is filled, finishing with a top layer of sweet potatoes.
- Make the glaze: In a small saucepan over medium heat, combine the cranberry juice, honey, and balsamic vinegar. Simmer for 5 to 7 minutes until the mixture reduces and thickens to a glaze consistency.
- Assemble and bake: Drizzle two-thirds of the cranberry glaze over the assembled lasagna layers. Cover the dish with aluminum foil and bake in the oven for 30 minutes.
- Final bake: Remove the foil carefully, drizzle the remaining glaze on top, and bake uncovered for an additional 10 to 15 minutes until the top is golden and bubbling.
- Rest and serve: Let the lasagna rest at room temperature for 10 minutes before slicing to allow it to set. Serve warm and enjoy.
Notes
- Thinly slicing the vegetables ensures even cooking and tenderness.
- To toast walnuts, spread them on a baking sheet and bake at 350°F for about 5–7 minutes until fragrant.
- The glaze can be made ahead and refrigerated for up to 2 days.
- This dish can be made vegetarian by using feta cheese; for a vegan option, substitute feta with a plant-based cheese alternative.
- Make sure not to over-roast the vegetables initially as they will cook further during baking.
Keywords: potato lasagna, butternut squash recipes, roasted vegetable lasagna, vegetarian lasagna, healthy dinner, fall recipes, carrot lasagna
