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Calling this a "lasagna" might feel like a bit of a stretch since there isn't a single noodle in sight, but in the world of modern vegetarian cooking, stacking vegetables horizontally apparently counts! This Layered Sweet Potato, Butternut Squash, and Carrot Lasagna is a stunning, pasta-free alternative that uses thin vegetable slices as the "sheets." I first made this for my sister-in-law when she went vegetarian and needed a holiday main dish that didn't feel like a side-dish afterthought. To my surprise, it didn't just satisfy the vegetarians—it became the star of the table. It’s hearty, salty from the feta, and tied together by a tangy cranberry-honey glaze that makes everything taste like autumn in a pan.
My neighbor Karen is a firm believer that a meal isn't "real" unless it involves meat. At a recent potluck, she scoffed at this "vegetable pile" and took the smallest possible serving to be polite. By the end of the night, I caught her going back for thirds. She later told me it was "surprisingly decent," which I’ve learned is her way of saying she’s obsessed. Her husband mentioned she’s since made it at home twice—though she still serves a side of chicken just to prove her point.
What Goes Into It
- The Base: 2 medium sweet potatoes (thinly sliced), 2 medium carrots (thinly sliced), and 2 cups butternut squash (diced)
- The Filling: 1 cup crumbled feta cheese and 1/2 cup toasted, chopped walnuts
- The Glaze: 1/2 cup 100% pure cranberry juice, 2 tbsp honey, and 1 tbsp balsamic vinegar
- Pantry Staples: 2 tbsp olive oil, salt, and black pepper
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Construction and Baking
1. Par-Roast the Veggies Preheat your oven to **375°F**. Toss your sliced sweet potatoes, carrots, and diced squash in olive oil, salt, and pepper. Spread them on baking sheets (don't crowd them!) and roast for **15–20 minutes**. They should be fork-tender but not mushy. ### 2. Reduce the Glaze While the veggies roast, simmer the cranberry juice, honey, and balsamic in a small saucepan over medium heat for **5–7 minutes**. It’s ready when it thickens into a syrup that coats the back of a spoon. ### 3. Layer the "Lasagna" Grease a baking dish. Start with a layer of sweet potato slices (like shingles), followed by a sprinkle of feta and walnuts. Add a layer of squash and carrots. Repeat until you’ve used all your veggies, finishing with a nice layer of sweet potato on top. ### 4. The Two-Stage Bake Drizzle two-thirds of the glaze over the top. Cover tightly with foil and bake for **30 minutes**. ### 5. The Final Sear Remove the foil, drizzle the remaining glaze over any dry spots, and bake uncovered for **10–15 minutes** until the top is caramelized and bubbling."The first time I made this, I tried to bake it all at once without covering it. The top sweet potatoes turned into leather while the carrots were still raw. The foil-then-uncover method is the only way to get that perfect, melded texture."
Serving and Storage
This dish serves about 6 as a main or 10 as a side. It’s naturally vibrant, making it look beautiful next to a holiday roast or a simple winter salad.
- Goat Cheese Swap: If you find feta too salty, goat cheese creates a much creamier, milder result
- Add Greens: Layering in some fresh spinach between the vegetables adds a pop of color and extra nutrients
- Make Ahead: You can roast the veggies and make the glaze a day in advance. Just assemble and bake when you're ready to serve
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This Layered Vegetable Lasagna is proof that you don't need pasta or meat to create a centerpiece-worthy meal. It’s earthy, sophisticated, and hits that perfect balance of sweet and salty. Whether it’s for a vegetarian guest or just a "Meatless Monday," it’s a recipe that finally treats vegetables with the respect they deserve!
Frequently Asked Questions
- → Can I make this vegan?
- Yes! Skip the feta or use vegan feta, and swap the honey for maple syrup in the glaze. Everything else is already plant-based.
- → Do I have to roast the vegetables first?
- Yes, pre-roasting is important. It removes excess moisture and gives them better flavor. If you skip this step, the lasagna will be watery and take much longer to cook.
- → Can I prep this ahead of time?
- Absolutely! You can assemble the whole thing up to a day ahead, cover it tightly, and refrigerate. Just add 10 minutes to the covered baking time if starting from cold.
- → What can I use instead of walnuts?
- Pecans, almonds, or even pumpkin seeds would all be delicious. Or skip the nuts entirely if you have allergies.
- → How thin should I slice the vegetables?
- About ⅛ to ¼ inch thick. A mandoline makes this super easy and keeps them uniform so they cook evenly.
- → Can I freeze this?
- Yes! Cut it into individual portions, wrap them well, and freeze for up to 3 months. Thaw in the fridge overnight and reheat in the oven at 350°F.