Description
A heartwarming and colorful lasagna made with layers of sweet potatoes, butternut squash, and carrots, topped with feta cheese and walnuts.
Ingredients
Scale
- 3 medium sweet potatoes, sliced
- 2 cups butternut squash, diced
- 2 cups carrots, sliced
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 cup crumbled feta cheese
- 1 cup chopped walnuts
- 1/2 cup cranberry juice
- 2 tablespoons honey
- 2 tablespoons balsamic vinegar
Instructions
- Preheat the oven to 375°F (190°C). Grease a baking dish.
- Toss sweet potatoes, butternut squash, and carrots with olive oil, salt, and pepper. Roast for 15 to 20 minutes until tender.
- Layer sweet potatoes in the baking dish, followed by feta and walnuts.
- Add a layer of butternut squash, then carrots; repeat layering until ingredients are used up.
- In a saucepan, simmer cranberry juice, honey, and balsamic vinegar until reduced to a glaze.
- Drizzle two-thirds of the glaze over the lasagna, cover with foil, and bake for 30 minutes.
- Remove foil, drizzle remaining glaze, and bake uncovered for an additional 10 to 15 minutes until golden.
- Allow to rest for 10 minutes before slicing and serving.
Notes
This dish stores well and can be reheated in the oven or microwave. Adding proteins or spices can customize the dish further.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 30mg