Description
A vibrant and healthy lasagna filled with layers of sweet potatoes, butternut squash, carrots, and zucchini, topped with feta and walnuts, finished with a cranberry-honey glaze.
Ingredients
Scale
- 1 medium sweet potato, thinly sliced
- 1 small butternut squash, thinly sliced
- 2 carrots, thinly sliced lengthwise
- 1 zucchini, thinly sliced
- 1 cup crumbled feta cheese
- 1/2 cup chopped walnuts
- 1/3 cup dried cranberries
- 2 tbsp honey
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried thyme or rosemary
- Salt & pepper to taste
- Fresh rosemary or parsley for garnish
Instructions
- Prep the veggies: Thinly slice all the vegetables. Toss them together in a bowl with olive oil, garlic powder, thyme or rosemary, salt, and pepper until evenly coated.
- Roast: Arrange the vegetable slices on baking trays in a single layer and roast them in a preheated oven at 400°F (200°C) for about 15 minutes.
- Make the glaze: In a small saucepan over low heat, combine honey and dried cranberries. Stir gently for 2-3 minutes.
- Layer: In a baking dish or ring mold, start layering your ingredients. Begin with zucchini, followed by crumbled feta, sweet potato, carrots, and butternut squash.
- Bake: After compressing the layers, top with walnuts and additional feta. Bake at 375°F (190°C) for 15-20 minutes.
- Finish: Drizzle the warm cranberry-honey glaze over the lasagna and garnish with fresh rosemary or parsley.
Notes
Make-ahead tips: Prepare the vegetable layers a day in advance and store them in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 9g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 30mg
Keywords: lasagna, vegetarian, healthy, sweet potato, butternut squash, festive meal, comfort food