Layered Sweet Potato Butternut Squash Carrot Lasagna Bliss

This vibrant Layered Sweet Potato Butternut Squash Carrot Lasagna combines wholesome ingredients and stunning colors, creating a delicious crowd-pleaser for any gathering.

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Prep Time 20

Cook Time 45

Resting Time 10

Total Time 1 15

Servings: 8 slices

Course: Dinner

Cuisine: Vegetarian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Lasagna Layers

3 medium Sweet Potatoes thinly sliced
2 cups Butternut Squash thinly sliced or use pumpkin puree
2 medium Carrots thinly sliced

For the Cheese

1 cup Feta Cheese crumbled

For the Crunch

1 cup Walnuts chopped

For the Glaze

1/2 cup Cranberry-Honey Glaze

Equipment

9x13 inch baking dish
mandoline slicer

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C), then thinly slice the sweet potatoes, butternut squash, and carrots to about 1/8 inch thick.
In a greased 9x13 inch baking dish, layer sweet potato slices evenly at the bottom, followed by butternut squash, then carrots, and sprinkle crumbled feta on top.
Drizzle the cranberry-honey glaze generously between the layers and on top of the final layer.
Cover with aluminum foil and bake for about 30 minutes, then remove the foil and continue baking for an additional 15 minutes until the top is golden brown.
Allow the lasagna to rest for 10 minutes before serving warm, garnished with fresh herbs if desired.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 10gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 20mgSodium: 300mgPotassium: 600mgFiber: 5gSugar: 10gVitamin A: 5000IUVitamin C: 30mgCalcium: 150mgIron: 2mg

Notes

This lasagna caters to both vegetarian and vegan diets by providing alternative cheese options and the ability to include various vegetables.

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