Layered Vegetable Lasagna (Print Version)
# Ingredients:
→ For the Vegetable Layers
01 -
2 medium sweet potatoes, thinly sliced
02 -
2 cups butternut squash, diced
03 -
2 medium carrots, thinly sliced
04 -
2 tbsp olive oil, divided
05 -
Salt and black pepper to taste
→ For the Filling
06 -
1 cup crumbled feta cheese
07 -
½ cup chopped walnuts, toasted
→ For the Cranberry-Honey Glaze
08 -
½ cup 100% pure cranberry juice
09 -
2 tbsp honey
10 -
1 tbsp balsamic vinegar
# Instructions:
01 -
Turn your oven to 375 degrees and grease a baking dish with cooking spray or oil.
02 -
Toss the sliced sweet potatoes, diced squash, and sliced carrots with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 15 to 20 minutes until they're just tender. You want them cooked but not mushy since they'll bake more later.
03 -
Arrange a layer of sweet potatoes on the bottom of your greased baking dish. Sprinkle some crumbled feta and chopped walnuts over top.
04 -
Add a layer of butternut squash, then a layer of carrots. Keep layering the vegetables with feta and walnuts sprinkled between each layer until you've used everything up. Finish with a top layer of sweet potatoes.
05 -
In a small saucepan, combine the cranberry juice, honey, and balsamic vinegar. Bring it to a simmer and cook for 5 to 7 minutes, stirring occasionally, until it reduces down to a thick, syrupy glaze.
06 -
Drizzle about two-thirds of the cranberry glaze over the layered vegetables. Cover the dish tightly with aluminum foil and bake for 30 minutes.
07 -
Take off the foil and drizzle the remaining glaze over the top. Bake uncovered for another 10 to 15 minutes until everything is golden on top and bubbling around the edges.
08 -
Let the lasagna rest for about 10 minutes before slicing. This helps it set up so it doesn't fall apart when you cut into it. Serve warm.
# Notes:
01 -
A mandoline slicer makes it super easy to get evenly thin vegetable slices.
02 -
For a vegan version, use maple syrup instead of honey and skip the feta or use vegan feta.
03 -
This is a great make-ahead dish - you can assemble it earlier in the day and bake when ready.
04 -
The cranberry glaze can be made up to 3 days ahead and stored in the fridge.
05 -
Leftovers keep in the fridge for up to 4 days and freeze well in individual portions.
06 -
This pairs beautifully with a simple green salad or roasted Brussels sprouts for a holiday meal.