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Sweet Potato Butternut Lasagna

Colorful Sweet Potato Butternut Lasagna for Cozy Nights

A vibrant and nutritious Layered Sweet Potato Butternut Lasagna that pleases both the eyes and taste buds.
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Prep Time 30 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Vegetarian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Lasagna Layers
  • 3 cups Sweet Potatoes Suggestion: Use golden beets for different flavor and color.
  • 3 cups Butternut Squash Suggestion: Substitute with acorn squash if desired.
  • 2 cups Carrots Suggestion: Consider parsnips for a unique taste.
For the Cheese and Nuts
  • 1 cup Feta Cheese Substitution: Goat cheese for a sharper taste.
  • 1/2 cup Walnuts Substitution: Toasted pumpkin seeds for a nut-free version.
For the Glaze
  • 1/2 cup Cranberry-Honey Glaze Alternative: Pomegranate molasses mixed with maple syrup for deeper flavor.

Equipment

  • Baking dish
  • Mandoline
  • Knife
  • Oven
  • Baking sheet

Method
 

Step‑by‑Step Instructions for Layered Sweet Potato Butternut Lasagna
  1. Preheat your oven to 375°F (190°C). Thinly slice the sweet potatoes, butternut squash, and carrots to about 1/8 inch thick.
  2. Begin constructing your layered lasagna by creating a base layer of sweet potato slices, followed by butternut squash and then carrots.
  3. Sprinkle crumbled feta cheese generously between the layers and add chopped walnuts for a crunchy texture.
  4. Drizzle the cranberry-honey glaze over the top and let some seep between the layers.
  5. Bake for approximately 40–45 minutes until the vegetables are tender and the edges caramelize.
  6. Allow the lasagna to rest for at least 10 minutes before slicing; drizzle extra glaze on top before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 10gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gCholesterol: 20mgSodium: 350mgPotassium: 600mgFiber: 7gSugar: 8gVitamin A: 18000IUVitamin C: 25mgCalcium: 200mgIron: 2.5mg

Notes

Use a mandoline for even slicing and avoid packing layers too tightly to ensure proper cooking.

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