Description
A delicious and healthy twist on traditional lasagna using sweet potatoes, butternut squash, and feta cheese.
Ingredients
Scale
- 2 medium sweet potatoes, thinly sliced
- 2 cups diced butternut squash
- 2 medium carrots, thinly sliced
- 2 tablespoons 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 tablespoons honey
- 1 tablespoon balsamic vinegar
Instructions
- Preheat oven to 375°F (190°C). Grease a baking dish.
- Toss sliced sweet potatoes, squash, and carrots with 1 tablespoon olive oil, salt, and pepper. Roast for 15–20 minutes until just tender.
- Layer sweet potatoes on the bottom of the dish. Add some feta and walnuts. Add a layer of squash, then carrots. Continue layering vegetables, feta, and walnuts until full. Finish with sweet potatoes on top.
- In a saucepan, simmer cranberry juice, honey, and balsamic vinegar for 5–7 minutes until reduced to a glaze.
- Drizzle ⅔ of the glaze over the lasagna. Cover with foil and bake for 30 minutes.
- Remove foil, drizzle remaining glaze, and bake uncovered for 10–15 more minutes until golden and bubbling.
- Let rest for 10 minutes before slicing and serving.
Notes
- Ensure the sweet potatoes are thinly sliced for even cooking.
- You can substitute feta cheese with ricotta for a creamier texture.
- This dish can be made ahead of time and baked when needed.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 10g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 10mg