There’s something undeniably cozy about layers of colorful vegetables baked to perfection. When I first tried making a layered sweet potato, butternut squash, and carrot lasagna, I didn’t just want a beautiful dish; I craved something wholesome that would fill the room with warmth and flavor. As the smell wafted through my kitchen, I knew I had stumbled upon a recipe that would impress family and friends alike. This lasagna isn’t just visually stunning, but it also delivers a delightful combination of taste and nutrition that will make everyone come back for seconds. Perfect for family gatherings or an upbeat dinner party, it’s sure to win hearts!
Why make this recipe?
First off, let’s talk flavor! The combination of sweet potatoes, butternut squash, and carrots creates a fantastic medley of sweetness complemented by the tanginess of feta cheese and a touch of balsamic glaze. You won’t just taste the deliciousness; you will also feel good about serving something nutritious. This recipe is a crowd-pleaser that even picky eaters will love—who can say no to colorful, cheesy lasagna?
Furthermore, it’s straightforward and quick to whip up. With a prep time of just about 15 minutes, you’ll have a fully loaded bakers delight ready in no time. You don’t need any fancy culinary techniques or equipment; just your knife, cutting board, and a trusty oven. Plus, it’s a budget-friendly recipe that uses affordable vegetables—another reason to feel great about making it!
How to make Layered Sweet Potato Butternut Squash Carrot Lasagna
Making this lasagna is a leisurely experience that fills your kitchen with the inviting aroma of roasting vegetables. The total time from start to finish is about an hour, which includes roasting, layering, and baking. You only need a baking dish and a saucepan to get the job done. Gather your ingredients, preheat your oven, and let’s create something special together!
Ingredients
- 2 medium sweet potatoes, thinly sliced
- 2 cups diced butternut squash
- 2 medium carrots, thinly sliced
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 1 cup crumbled feta cheese
- ½ cup chopped toasted walnuts
- ½ cup cranberry juice (100% pure)
- 2 tbsp honey
- 1 tbsp balsamic vinegar
Step-by-step directions
Let’s jump right into the cooking process!
- Preheat your oven to 375°F (190°C) and grease a baking dish to prevent sticking.
- Toss your sliced sweet potatoes, butternut squash, and carrots together in a large bowl. Add 1 tablespoon of olive oil along with salt and pepper to taste. This helps bring out the flavors. Roast them on a baking sheet for about 15–20 minutes until they become just tender.
- Now, let’s start layering. Begin with sweet potatoes as your base in the greased baking dish. Sprinkle some crumbled feta and chopped walnuts over the first layer.
- Next, add a layer of the roasted butternut squash, followed by a layer of carrots. Keep layering it up until you reach the top, finishing with sweet potatoes again.
- In a saucepan, simmer the cranberry juice, honey, and balsamic vinegar over medium heat for about 5–7 minutes until the mixture reduces to a glaze.
- Drizzle two-thirds of the glaze over your vegetable lasagna. Cover the dish with foil and bake for 30 minutes.
- After 30 minutes, remove the foil, drizzle the remaining glaze and bake uncovered for an additional 10–15 minutes until it turns golden and bubbly.
- Finally, let it rest for about 10 minutes before slicing and serving.
How to serve Layered Sweet Potato Butternut Squash Carrot Lasagna?
This lasagna can stand beautifully on its own, but why not make it even better with a few tasty sides? A fresh green salad adds a crunchy contrast, while a simple garlic bread or sliced baguette pairs perfectly alongside to soak up every bit of the flavorful glaze. If you’re feeling adventurous, garnishing it with fresh herbs like basil or parsley lifts the dish and adds even more character.
How to store Layered Sweet Potato Butternut Squash Carrot Lasagna?
You can absolutely make this dish ahead of time! Store it in the fridge for up to 4 days. Just make sure you cover it well with plastic wrap or foil. If you have leftovers, you can freeze it for up to 3 months. To reheat, simply place it in the oven at 350°F (175°C) for about 25-30 minutes, or until heated through.
Tips for perfect Layered Sweet Potato Butternut Squash Carrot Lasagna
- Slice Evenly: Slice your vegetables as evenly as possible to ensure they cook uniformly. This will give you that perfect layer every time!
- Don’t Skip the Glaze: The cranberry-honey-balsamic glaze makes a significant contribution to the overall flavor. Ensure you drizzle enough over the layers for maximum taste.
- Let it Rest: Allowing your lasagna to rest after baking helps the layers set, making serving a breeze and preventing it from falling apart.
- Make it Ahead: You can prepare the lasagna a day in advance and bake it when you are ready to serve. This saves a ton of time on busy days!
- Adjust to Taste: Feel free to adjust salt and pepper according to your preference, and don’t be afraid to experiment with herbs and spices like thyme or rosemary!
Variations
- Cheese Swaps: If feta isn’t your thing, try using ricotta or mozzarella cheese for a creamy texture.
- Add Protein: Incorporate cooked ground turkey or lentils between the layers for a hearty twist and a good protein boost.
- Add Green Veggies: Leafy greens like spinach or kale can easily find a place in the layers while adding nutrition and color.
FAQs about Layered Sweet Potato Butternut Squash Carrot Lasagna
Can I use different vegetables?
Absolutely! Feel free to substitute other root vegetables like parsnips or beets. Just remember to adjust the roasting time as needed based on how thickly you slice them.
Why is my lasagna watery?
If your vegetables release too much water, ensure you roast them long enough and drain any excess liquid before layering. Using a thicker glaze also helps combat moisture.
Can I make this vegan?
Yes, you can achieve a vegan version by omitting the feta cheese or replacing it with a vegan cheese alternative. You can also substitute honey with maple syrup.
I hope you give this layered sweet potato, butternut squash, and carrot lasagna a try. It’s not just a recipe; it’s a delicious canvas for creativity in your kitchen. Enjoy every bite!
Print
Layered Sweet Potato Butternut Squash Carrot Lasagna
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A colorful and nutritious lasagna made with layers of sweet potatoes, butternut squash, and carrots, complemented by feta cheese and a balsamic glaze.
Ingredients
- 2 medium sweet potatoes, thinly sliced
- 2 cups diced butternut squash
- 2 medium carrots, thinly sliced
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 1 cup crumbled feta cheese
- ½ cup chopped toasted walnuts
- ½ cup cranberry juice (100% pure)
- 2 tbsp honey
- 1 tbsp balsamic vinegar
Instructions
- Preheat your oven to 375°F (190°C) and grease a baking dish to prevent sticking.
- Toss your sliced sweet potatoes, butternut squash, and carrots together in a large bowl. Add 1 tablespoon of olive oil along with salt and pepper to taste. This helps bring out the flavors. Roast them on a baking sheet for about 15–20 minutes until they become just tender.
- Start layering. Begin with sweet potatoes as your base in the greased baking dish. Sprinkle some crumbled feta and chopped walnuts over the first layer.
- Add a layer of the roasted butternut squash, followed by a layer of carrots. Keep layering until you reach the top, finishing with sweet potatoes again.
- Simmer the cranberry juice, honey, and balsamic vinegar in a saucepan over medium heat for about 5–7 minutes until the mixture reduces to a glaze.
- Drizzle two-thirds of the glaze over your vegetable lasagna. Cover the dish with foil and bake for 30 minutes.
- Remove the foil, drizzle the remaining glaze, and bake uncovered for an additional 10–15 minutes until it turns golden and bubbly.
- Let it rest for about 10 minutes before slicing and serving.
Notes
Slice vegetables evenly for uniform cooking. Don’t skip the glaze for maximum flavor. Let the lasagna rest before serving for better layering.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 30mg
Keywords: lasagna, vegetarian, sweet potato, butternut squash, healthy meal, baking