🍠 Layered Sweet Potato, Butternut Squash & Carrot Lasagna
with Feta, Walnuts & Cranberry-Honey Glaze
⏱ Time
1 hour 15 minutes
🍽 Serves
6–8
⸻
🧾 Ingredients
🥕 Roasted Vegetables
• 1 large sweet potato, thinly sliced
• 2 cups butternut squash, thinly sliced
• 2 large carrots, thinly sliced
• 2 tbsp olive oil
• Salt & black pepper
• ½ tsp thyme or rosemary
🧀 Filling
• 1½ cups crumbled feta cheese
• 1 cup ricotta cheese
• ½ cup grated mozzarella
• ½ cup walnuts, toasted & chopped
• 1 egg
• 1 clove garlic, minced
🍯 Cranberry-Honey Glaze
• ½ cup dried cranberries
• 3 tbsp honey
• 2 tbsp balsamic vinegar
• 2 tbsp water
• Pinch of salt
🥛 Creamy Sauce
• 2 tbsp butter
• 2 tbsp flour
• 2 cups milk (warm)
• Pinch of nutmeg
• Salt & pepper
⸻
👨🍳 Instructions
1️⃣ Roast the Vegetables
• Preheat oven to 200°C / 400°F.
• Toss sweet potato, squash, and carrots with olive oil, salt, pepper, and herbs.
• Roast for 20–25 minutes until just tender. Set aside.
2️⃣ Prepare the Cranberry-Honey Glaze
• Simmer cranberries, honey, balsamic, water, and salt over medium heat.
• Cook 5–7 minutes until glossy and slightly thickened. Set aside.
3️⃣ Make the Creamy Sauce
• Melt butter in a saucepan.
• Whisk in flour and cook 1 minute.
• Gradually add milk, whisking until smooth.
• Season with nutmeg, salt, and pepper.
• Simmer until lightly thickened.
4️⃣ Mix the Cheese Filling
• In a bowl, combine feta, ricotta, mozzarella, egg, garlic, and walnuts.
5️⃣ Assemble the Lasagna
• Reduce oven to 180°C / 350°F.
• In a baking dish:
• Spread a thin layer of creamy sauce
• Add a layer of roasted vegetables
• Spoon cheese mixture
• Drizzle cranberry-honey glaze
• Repeat layers (3–4 times).
• Finish with sauce and a sprinkle of mozzarella.
6️⃣ Bake
• Cover with foil and bake 30 minutes.
• Uncover and bake 10–15 minutes until golden and bubbling.
7️⃣ Rest & Serve
• Let rest 10 minutes before slicing.
• Drizzle extra cranberry-honey glaze on top.
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✨ Serving Suggestions
• Mixed green salad with lemon vinaigrette
• Crusty bread
• Roasted Brussels sprouts
