Description
A warm and hearty lasagna layered with sweet potatoes, butternut squash, and carrots, perfect for family gatherings and cozy dinners.
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) and lightly grease a baking dish with olive oil.
- Toss sweet potatoes, butternut squash, and carrots with olive oil, salt, and black pepper until well coated.
- Arrange the vegetables in a single layer on a baking sheet and roast for 15-20 minutes.
- In the baking dish, layer roasted sweet potatoes, feta cheese, and walnuts. Repeat with butternut squash and carrots.
- Simmer cranberry juice, honey, and balsamic vinegar for 5-7 minutes, then drizzle two-thirds over the lasagna.
- Cover with foil and bake for 30 minutes. Then uncover and drizzle remaining glaze on top. Bake for another 10-15 minutes until golden brown.
- Let cool for 10 minutes before serving.
Notes
This lasagna is great for making ahead of time and can be refrigerated for up to 24 hours before baking.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 10g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 30mg