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Layered Sweet Potato Butternut Squash Carrot Lasagna

Layered Sweet Potato Butternut Squash Carrot Lasagna Bliss

This Layered Sweet Potato Butternut Squash Carrot Lasagna is a vibrant and nutritious dish that's perfect for any gathering.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Vegetarian
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Lasagna
  • 3 cups Sweet Potatoes thinly sliced
  • 2 cups Butternut Squash thinly sliced
  • 2 cups Carrots thinly sliced
  • 1 cup Feta Cheese crumbled
  • 1 cup Walnuts chopped
For the Cranberry-Honey Glaze
  • 1 cup Cranberry Juice use quality juice
  • 1/2 cup Honey can substitute with maple syrup

Equipment

  • Baking dish
  • Sharp knife or mandoline
  • Small saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C). Slice sweet potatoes, butternut squash, and carrots into uniform rounds.
  2. Combine cranberry juice and honey in a saucepan over medium heat. Simmer for about 5 minutes until thickened.
  3. In a greased baking dish, layer sweet potato, butternut squash, carrots, feta, and walnuts. Repeat layers and finish with cranberry glaze.
  4. Cover with foil and bake for 45 minutes until vegetables are tender.
  5. Let rest for 10 minutes before slicing for cleaner pieces.
  6. Serve slices on warmed plates and drizzle with remaining glaze.

Nutrition

Serving: 1sliceCalories: 280kcalCarbohydrates: 40gProtein: 8gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 10mgSodium: 300mgPotassium: 600mgFiber: 5gSugar: 15gVitamin A: 18000IUVitamin C: 20mgCalcium: 150mgIron: 2mg

Notes

For the best texture, slice vegetables uniformly thin and monitor baking closely to avoid overcooking.

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