Layered Sweet Potato, Butternut Squash & Carrot Lasagna with Feta, Walnuts & Cranberry-Honey Glaze is a comforting and visually stunning dish that blends autumnal flavors into a delightful vegetarian feast. When the chill of fall sets in, and you find yourself craving something hearty yet wholesome, this lasagna becomes an irresistibly delicious choice. With vibrant colors and a rich combination of sweet and savory, it makes for a centerpiece at any gathering or a satisfying weeknight dinner.

Why You’ll Love This Dish

You may be wondering what sets this lasagna apart. First and foremost, it’s an explosion of flavors that showcase seasonal ingredients, and it’s excellent for meal prep or family dinners. Layered with sweet potatoes, butternut squash, and carrots, it’s a nourishing option that appeals to both kids and adults. Plus, it’s budget-friendly and can easily be customized. The hint of honey and tangy feta take it over the top, bringing depth to every bite.

"I served this lasagna at a potluck, and it was a huge hit! Everyone loved the unique flavors and the beautiful presentation. I couldn’t believe how easy it was to make!" – A happy home cook

The Cooking Process Explained

Making Layered Sweet Potato, Butternut Squash & Carrot Lasagna is not only delightful, but it’s also straightforward. First, you’ll preheat your oven and prepare your baking dish. Then, by layering the veggies and allowing them to bake, you unlock their inherent sweetness. The cranberry-honey glaze adds a beautiful finish, while optional toppings like feta and walnuts offer a satisfying crunch. This recipe is suitable for both experienced cooks and those just starting, making it a great addition to any culinary repertoire.

What You’ll Need

For this vibrant dish, here’s a list of ingredients to gather:

• 2 cups sweet potato, thinly sliced (300 g)
• 2 cups butternut squash, thinly sliced (300 g)
• 1 1/2 cups carrots, thinly sliced (225 g)
• 3 tablespoons olive oil (45 ml)
• 1 teaspoon salt (6 g)
• 1/2 teaspoon black pepper (2 g)
• 1/3 cup dried cranberries (40 g)
• 3 tablespoons honey (45 ml / 60 g)
• 2 tablespoons water or orange juice (30 ml)
• Crumbled feta or goat cheese (50 g) (optional)
• 1/4 cup walnuts, chopped (30 g) (optional)
• Fresh thyme or rosemary (optional)

Feel free to substitute the feta with a dairy-free cheese to make this dish vegan, or swap walnuts for pecans to mix things up a bit!