This Layered Sweet Potato Lasagna transforms the classic Italian comfort food into a modern, wholesome dish. Instead of pasta sheets, layers of roasted sweet potatoes, butternut squash, and carrots form the base — delivering a naturally sweet, hearty texture. Balanced with creamy feta cheese, crunchy walnuts, and a tangy cranberry glaze, this lasagna offers vibrant color, superior flavor depth, and excellent nutritional value. It’s a standout vegetarian main course perfect for elegant dinners or healthy family meals.
Why You’ll Love This Layered Sweet Potato Lasagna
- Nutritious and balanced: Rich in fiber, vitamins A and C, and healthy fats.
- Gluten-free alternative: Sweet potato layers replace traditional pasta.
- Distinctive flavor: Sweet vegetables, salty feta, and tart cranberry glaze form a harmonious taste profile.
- Versatile dish: Ideal for vegetarians, yet hearty enough for all palates.
- Make-ahead friendly: Can be assembled a day before baking.
Ingredients for Layered Sweet Potato Lasagna
Main Layers
- 2 medium sweet potatoes, peeled and thinly sliced
- 1 small butternut squash, diced
- 2 medium carrots, sliced into thin rounds
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Filling and Topping
- 1 cup feta cheese, crumbled
- ½ cup toasted walnuts, chopped
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
Cranberry Glaze
- ½ cup cranberry juice (100% pure)
- 1 tablespoon honey
- 1 teaspoon balsamic vinegar
Ingredient Notes and Healthy Substitutions
- Feta Cheese: Replace with plant-based feta or ricotta-style tofu for a dairy-free version.
- Walnuts: Swap with roasted sunflower seeds or pumpkin seeds for a nut-free option.
- Honey: Substitute with pure maple syrup or agave nectar for a vegan-friendly alternative.
- Balsamic Vinegar: Can be replaced with apple cider vinegar if preferred.
- Vegetable Additions: Incorporate spinach, kale, or zucchini for added nutrients and texture.
Step-by-Step Instructions
Step 1 – Prepare and Roast the Vegetables
- Preheat your oven to 400°F (200°C).
- Line a large baking tray with parchment paper.
- Toss sweet potato slices, diced squash, and carrots in olive oil, salt, and pepper.
- Spread evenly on the tray and roast for 20–25 minutes, turning halfway through, until tender and lightly caramelized.
Step 2 – Prepare the Cranberry Glaze
- In a small saucepan, combine cranberry juice, honey, and balsamic vinegar.
- Bring to a gentle boil, then reduce to medium heat.
- Simmer for 8–10 minutes or until slightly thickened.
- Set aside to cool — it will continue to thicken as it rests.
Step 3 – Assemble the Lasagna
- Lightly grease a 9×9-inch (23×23 cm) baking dish.
- Layer half the roasted vegetables evenly at the base.
- Sprinkle half of the crumbled feta and walnuts on top.
- Drizzle with a spoonful of cranberry glaze.
- Repeat the layers until all ingredients are used, finishing with feta and glaze on top.
Step 4 – Bake
- Cover the dish with foil and bake at 375°F (190°C) for 25 minutes.
- Remove the foil and bake uncovered for another 10–15 minutes, until the top is golden and bubbling.
- Allow the lasagna to rest for 10 minutes before slicing and serving.
Pro Tips for Success
- Uniform slicing ensures even cooking and neat layers.
- Use a mandoline for precise sweet potato thickness (around ⅛ inch).
- Avoid sogginess by roasting vegetables before layering — this enhances flavor and prevents excess moisture.
- Balance the sweetness by adjusting the cranberry glaze’s honey content.
- Let it rest after baking to allow the layers to set for cleaner servings.
- Use quality feta for a creamy, slightly salty contrast to the sweet vegetables.
Flavor Variations
- Mediterranean Style: Add olives, spinach, and a sprinkle of oregano.
- Spicy Kick: Mix in a pinch of chili flakes with the glaze.
- Cheesy Twist: Substitute feta with ricotta and top with shredded mozzarella.
- Autumn Special: Add roasted pumpkin slices or caramelized onions.
- Protein Boost: Layer in cooked lentils or chickpeas for a more filling version.
Serving Suggestions
- Serve alongside a simple green salad with lemon vinaigrette.
- Pair with roasted asparagus or steamed broccoli for a complete meal.
- For presentation, drizzle extra cranberry glaze and garnish with fresh thyme or parsley.
Storage and Freezing Instructions
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Wrap tightly and freeze for up to 2 months.
- Reheat: Bake covered at 350°F (175°C) for 20 minutes, or microwave individual portions until hot throughout.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Protein | 7 g |
| Carbohydrates | 32 g |
| Total Fat | 13 g |
| Fiber | 5 g |
| Sodium | 380 mg |
(Values are approximate and may vary based on ingredients used.)
FAQ About Layered Sweet Potato Lasagna
What makes Layered Sweet Potato Lasagna healthier than traditional lasagna?
This version replaces pasta sheets with nutrient-dense vegetables, significantly reducing refined carbs while increasing fiber and vitamins.
Can I make Layered Sweet Potato Lasagna ahead of time?
Yes. Assemble the dish a day ahead, refrigerate it, and bake just before serving. This also allows the flavors to meld beautifully.
Can I freeze this lasagna?
Absolutely. Bake, cool, and freeze in portions. Reheat in the oven to maintain texture.
What type of cheese works best besides feta?
Goat cheese or ricotta both complement the sweetness of the vegetables while adding creaminess.
Is this dish suitable for vegans?
Yes, by replacing feta with plant-based cheese and honey with maple syrup, it becomes a fully vegan meal.
Final Thoughts
This Layered Sweet Potato Lasagna is a stunning, health-forward reimagining of a timeless favorite. Its vibrant layers, creamy textures, and harmonious flavors make it a perfect addition to any dinner table. Whether served for a family gathering or a special celebration, it offers both nourishment and elegance in every bite.
Print
Easy Layered Sweet Potato Lasagna Recipe
- Total Time: 1 hr 5 mins
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A wholesome, vegetarian lasagna made with roasted sweet potatoes, butternut squash, feta cheese, and a tangy cranberry glaze.
Ingredients
2 medium sweet potatoes, peeled and thinly sliced
1 small butternut squash, diced
2 medium carrots, sliced
2 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1 cup feta cheese, crumbled
1/2 cup toasted walnuts, chopped
1/2 tsp dried thyme
1/2 tsp garlic powder
1/2 cup cranberry juice
1 tbsp honey
1 tsp balsamic vinegar
Instructions
1. Preheat oven to 400°F (200°C).
2. Roast sweet potatoes, squash, and carrots for 20–25 minutes.
3. Simmer cranberry juice, honey, and vinegar to make glaze.
4. Layer roasted veggies, feta, walnuts, and glaze in baking dish.
5. Bake covered at 375°F for 25 minutes, uncover and bake 10–15 more.
6. Let rest 10 minutes before slicing and serving.
Notes
For a vegan version, replace feta with plant-based cheese and honey with maple syrup.
Add lentils or spinach for extra protein and fiber.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 11g
- Sodium: 380mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 18mg
