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Layered sweet potato lasagna with butternut squash and feta cheese 1

Layered Sweet Potato, Butternut Squash, and Carrot Lasagna

This delightful layered lasagna featuring sweet potatoes, butternut squash, and carrots brings warmth and comfort, perfect for a Sunday supper or a Thanksgiving feast.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Course, Vegetarian
Cuisine: American, Comfort Food
Calories: 280
Ingredients Method Notes

Ingredients
  

Vegetable Layers
  • 2 large large sweet potatoes, peeled and thinly sliced Peel thinly for best texture.
  • 2 cups butternut squash, peeled and thinly sliced
  • 2 cups carrots, thinly sliced
Other Ingredients
  • 2 tbsp olive oil Drizzle over vegetables.
  • 1 cup Feta cheese, crumbled
  • 1/2 cup walnuts, toasted Toast in a dry skillet for enhanced flavor.
  • 1 cup cranberry-honey glaze This glaze adds a sticky, sweet finish.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. In a large baking dish, layer the sweet potatoes, followed by butternut squash and carrots.
  3. Drizzle olive oil over the vegetable layers.
  4. Add a layer of crumbled feta cheese and walnuts between the layers.
  5. Repeat the layering process until all ingredients are used, ending with a layer of veggies.
  6. Drizzle cranberry-honey glaze over the top.
Baking
  1. Cover with aluminum foil and bake for 30 minutes.
  2. Remove foil and bake for an additional 15-20 minutes until golden and tender.
  3. Let it cool slightly before serving.

Notes

For a brunch centerpiece, pair it with bold breakfast flavors. Broil for 2 minutes at the end for a deeper top, watching carefully.