Description

A unique and festive twist on lasagna, featuring layers of roasted sweet potato, butternut squash, and carrot, combined with creamy feta, crunchy walnuts, and a sweet-tart cranberry-honey glaze. Perfect for a hearty autumn main course.

Ingredients

2 medium sweet potatoes, peeled and sliced into 1/4-inch rounds
1 small butternut squash, peeled, seeded, and sliced into 1/4-inch half-moons
3 large carrots, peeled and sliced into 1/4-inch rounds
2 tablespoons olive oil
Salt and pepper to taste
1 cup dried cranberries
1/2 cup honey
1/2 cup water
1 tablespoon apple cider vinegar
1 cup crumbled feta cheese
1/2 cup chopped walnuts
1 tablespoon fresh thyme leaves (optional)

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Instructions

Preheat oven to 400°F (200°C). Toss sweet potato, butternut squash, and carrot slices with olive oil, salt, and pepper. Spread on baking sheets in a single layer. Roast for 20-25 minutes, until tender but not mushy. Remove from oven and reduce temperature to 375°F (190°C).
While vegetables roast, make the cranberry-honey glaze. In a small saucepan, combine dried cranberries, honey, water, and apple cider vinegar. Bring to a simmer over medium heat, then reduce heat to low and cook for 10 minutes, stirring occasionally, until cranberries are plump and mixture thickens slightly. Set aside.
Lightly grease a 9×13 inch baking dish. Layer half of the roasted sweet potato slices in the bottom. Top with half of the roasted butternut squash slices, then half of the roasted carrot slices. Sprinkle with half of the feta cheese, half of the walnuts, and drizzle with half of the cranberry-honey glaze.
Repeat the layers with the remaining vegetables, feta, walnuts, and glaze. Sprinkle fresh thyme on top if using.
Bake lasagna at 375°F for 15-20 minutes, until heated through and cheese is slightly golden. Let rest for 5 minutes before slicing and serving.

Notes

You can customize the seasonings to taste. For added savoriness, sprinkle a pinch of cinnamon or nutmeg over the vegetables before roasting. To make it vegan, substitute feta with a vegan feta or omit it and add more walnuts.

Prep Time: 25 minutes
Cook Time: 45 minutes
Method: Main
Cuisine: American