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Layered Sweet Potato Lasagna with Feta and Cranberry Glaze

Layered Sweet Potato Lasagna with Feta and Cranberry Glaze Delight

This Layered Sweet Potato Lasagna with Feta and Cranberry Glaze is a hearty, vegetarian dish that celebrates vibrant ingredients and comforting flavors.
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Prep Time 30 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Vegetarian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Lasagna Layers
  • 2 cups Sweet Potato Can substitute with regular potatoes for a different flavor.
  • 2 cups Butternut Squash Acorn squash can be an alternative.
  • 1 cup Carrots Can replace with parsnips for a sweeter flavor.
For the Cheese
  • 1 cup Feta Cheese Substitute with goat cheese or ricotta for a milder taste.
For the Crunch
  • 1/2 cup Walnuts Pecans can be used for a different nutty profile.
For the Glaze
  • 1/2 cup Cranberry Honey Glaze Honey alone can be used if cranberry is unavailable.

Equipment

  • Baking Dish
  • Oven
  • Knife
  • Peeler
  • Cutting Board

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Peel and slice the sweet potatoes, butternut squash, and carrots into uniform, thin rounds—about ¼ inch thick.
  3. In a greased baking dish, layer sweet potato slices, then butternut squash, followed by carrot slices.
  4. Sprinkle crumbled feta cheese and chopped walnuts over the top of the first vegetable layer.
  5. Repeat the layering process until all ingredients are used, finishing with a layer of cheese on top.
  6. Drizzle the cranberry honey glaze evenly over the assembled lasagna.
  7. Cover the baking dish with aluminum foil and bake for 30 minutes, then remove the foil and bake for an additional 15-20 minutes.
  8. Allow the lasagna to cool for about 10 minutes before slicing into squares for serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 400mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 12000IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

For best results, ensure vegetable slices are uniform, and let the lasagna rest after baking.

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