Comforting Sweet Potato Butternut Squash Lasagna Delight

A delicious Sweet Potato Butternut Squash lasagna loaded with nutritious veggies and a luscious cranberry-honey glaze, perfect for autumn dining.

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Prep Time 15

Cook Time 45

Resting Time 10

Total Time 1 10

Servings: 6 slices

Course: Dinner

Cuisine: Vegetarian

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

Sweet Potato Butternut Squash Ingredients

3 cups Sweet Potatoes sliced thinly
2 cups Butternut Squash sliced thinly
2 cups Carrots sliced thinly
1 cup Feta Cheese crumbled, can substitute with goat cheese or cashew cream
1/2 cup Walnuts can substitute with toasted pumpkin seeds

Cranberry-Honey Glaze

1 cup Cranberry Sauce can substitute with pomegranate molasses mixed with maple syrup
1/4 cup Honey can substitute with agave

Equipment

baking dish
sharp knife
mandoline
Aluminum Foil

Method

Step-by-Step Instructions for Layered Sweet Potato Butternut Squash Carrot Lasagna

Preheat your oven to 325°F. Slice the sweet potatoes, butternut squash, and carrots thinly for uniformity.
In a spacious baking dish, layer the sweet potatoes, butternut squash, carrots, and sprinkle feta cheese, repeating until all are used.
Drizzle the cranberry-honey glaze generously between the layers and on the top layer.
Cover with aluminum foil and bake for 30 minutes; then remove the foil and bake for an additional 15 minutes until edges are golden.
Let the lasagna rest for 10 minutes before slicing for clean portions.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 50gProtein: 10gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 20mgSodium: 400mgPotassium: 600mgFiber: 8gSugar: 10gVitamin A: 12000IUVitamin C: 30mgCalcium: 150mgIron: 2mg

Notes

Feel free to experiment with different cheeses or create a completely vegan version using cashew cream. Enjoy with sparkling apple cider for a delightful meal.

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