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Layered Sweet Potato Lasagna with Feta and Cranberry Glaze

Layered Sweet Potato Lasagna with Feta and Cranberry Glaze Bliss

Delight in this Layered Sweet Potato Lasagna with Feta and Cranberry Glaze, a comforting and nourishing vegetarian dish perfect for chilly days.
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Prep Time 30 minutes
Cook Time 55 minutes
Cooling Time 10 minutes
Total Time 1 hour 35 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Vegetable Layers
  • 3 cups Sweet Potatoes Provides natural sweetness and a hearty structure
  • 2 cups Butternut Squash Brings a creamy texture and rich nuttiness
  • 1 cup Carrots Adds vibrant color and earthy sweetness
Cheesy Layer
  • 1 cup Feta Cheese Introduces a tangy, creamy element
Crunchy Topping
  • 1/2 cup Walnuts Bring a delightful crunch and nutty flavor
Glaze
  • 1/4 cup Cranberry Honey Glaze Adds a luxurious, sweet finish

Equipment

  • baking dish
  • Knife
  • Peeler
  • Oven

Method
 

Preparation Steps
  1. Preheat your oven to 375°F (190°C). Gather your ingredients for easier assembly.
  2. Peel and slice the sweet potatoes, butternut squash, and carrots into thin, even layers—aim for about 1/8 inch thick.
  3. In a spacious baking dish, start layering your vegetables. Begin with a layer of sweet potatoes, followed by butternut squash, and then carrots.
  4. Sprinkle crumbled feta cheese and chopped walnuts between each vegetable layer.
  5. Drizzle the cranberry honey glaze generously over the top of the vegetables.
  6. Cover the assembled lasagna with foil and bake for 40 minutes.
  7. After 40 minutes, carefully remove the foil and bake for an additional 15-20 minutes until golden and bubbly.
  8. Allow the lasagna to cool slightly for about 10 minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 20mgSodium: 300mgPotassium: 700mgFiber: 6gSugar: 8gVitamin A: 15000IUVitamin C: 30mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge. You can freeze it for up to 3 months.

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