Vegetable Lasagna with Sweet Potato, Butternut Squash, and Carrots
A cozy and vibrant vegetable lasagna bursting with the goodness of sweet potatoes, butternut squash, and carrots, topped with creamy feta and toasted walnuts.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 65 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 2 medium sweet potatoes, peeled and sliced
- 2 cups butternut squash, peeled and sliced
- 2 cups carrots, sliced
- 1 cup feta cheese, crumbled
- 1 cup walnuts, toasted and chopped
- 1/4 cup cranberry honey balsamic glaze
- Olive oil, salt, and pepper to taste
- Fresh herbs (such as thyme or basil) for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Toss the sweet potato, butternut squash, and carrots with olive oil, salt, and pepper.
- Layer the sliced vegetables in a baking dish, alternating with crumbled feta and toasted walnuts.
- Repeat the layers until all ingredients are used, finishing with a final layer of vegetables.
- Drizzle the cranberry honey balsamic glaze over the top.
- Cover the dish with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15-20 minutes, until tender and slightly caramelized.
- Garnish with fresh herbs before serving.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. You can also freeze this lasagna for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 9g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 30mg