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