Description
A vibrant lasagna layered with sweet potatoes, butternut squash, and carrots, complemented by feta, walnuts, and cranberry glaze.
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 375°F (190°C). Grease a baking dish with olive oil.
- Toss the vegetables in a bowl with 1 tablespoon olive oil, salt, and pepper.
- Spread the vegetables on a baking sheet and roast for 15–20 minutes until just tender.
- Start layering the lasagna with sweet potatoes, followed by feta, walnuts, butternut squash, and carrots.
- In a saucepan, combine cranberry juice, honey, and balsamic vinegar. Cook to reduce into a syrupy glaze.
- Drizzle ⅔ of the glaze over the layered vegetables, cover with foil, and bake for 30 minutes.
- Remove the foil, drizzle remaining glaze, and bake another 10–15 minutes until golden.
- Let rest for 10 minutes, slice, and serve warm.
Notes
Feel free to substitute cheeses or add other seasonal vegetables. Consider letting the lasagna sit overnight for deeper flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 10g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 15mg