This Layered Sweet Potato, Butternut Squash, and Carrot Lasagna is a show-stopping vegetarian dish that feels both rustic and refined. Built entirely from tender roasted vegetables instead of pasta, it highlights the natural sweetness and earthy depth of root vegetables while delivering the comforting structure of a classic lasagna. Each layer is enhanced with creamy, salty feta cheese and crunchy toasted walnuts, creating a satisfying contrast of textures in every bite.
The crowning element of this dish is the cranberry-honey glaze. Simmered until glossy and gently syrupy, it adds a bright, tangy sweetness that cuts through the richness of the vegetables and cheese. As it bakes, the glaze seeps into the layers and caramelizes lightly on top, giving the lasagna a beautiful sheen and a flavor that feels perfectly suited for fall and winter meals.
This lasagna works wonderfully as a vegetarian main course for holidays, dinner parties, or special family meals, but it also shines as an elevated side dish alongside roasted meats. It can be assembled ahead of time, reheats beautifully, and slices cleanly after resting, making it both practical and impressive.
Ingredients
- 2 medium sweet potatoes, thinly sliced
- 2 cups diced butternut squash
- 2 medium carrots, thinly sliced
- 2 tablespoons 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 tablespoons honey
- 1 tablespoon balsamic vinegar
