Layered Sweet Potato, Butternut Squash & Carrot Lasagna with Feta, Walnuts, and Cranberry-Honey Glaze

 

Ingredients:

Vegetables:

2 cups sweet potatoes, thinly sliced

(300 g)

2 cups butternut squash, thinly sliced

(300 g)

2 cups carrots, thinly sliced

(250 g)

2 tablespoons olive oil

(30 ml)

1 teaspoon salt

(6 g)

1/2 teaspoon black pepper

(2 g)

Cheese & Nuts:

4 oz feta cheese, crumbled

(115 g)

1/3 cup walnuts, toasted and chopped

(40 g)

Cranberry-Honey Glaze:

1/2 cup cranberries, fresh or frozen

(60 g)

3 tablespoons honey or maple syrup

(45 ml / 60 g)

2 tablespoons water or orange juice

(30 ml)

Optional Garnish:

Fresh thyme

Directions:

Preheat oven to 400°F / 200°C. Toss sliced vegetables

with olive oil, salt, and pepper.

Layer sweet potatoes, squash, and carrots in a baking

dish, sprinkling feta and walnuts between layers. Repeat

until all vegetables are used.

Roast 35–40 minutes until vegetables are tender.

Meanwhile, simmer cranberries with honey and

water/orange juice 5–7 minutes until thickened.

Drizzle cranberry-honey glaze over the baked lasagna.

Garnish with thyme and serve warm.

Prep Time: 15 minutes | Cooking Time: 40 minutes |

Total Time: 55 minutes

Kcal: ~360 kcal per serving | Servings: 4 servings