Layered Sweet Potato, Butternut Squash & Carrot Lasagna with Feta, Walnuts & Cranberry-Honey Glaze

There’s something deeply comforting about a dish that’s built in layers. Each slice tells a story — flavors stacked gently on top of one another, textures melting together, and aromas that make the kitchen feel like home. This Layered Sweet Potato, Butternut Squash & Carrot Lasagna is exactly that kind of recipe: warm, nourishing, and quietly impressive.

Instead of pasta, this lasagna uses thinly sliced sweet potatoes, butternut squash, and carrots to create soft, tender layers that bake into a beautifully structured dish. Crumbled feta adds a creamy, salty contrast, while toasted walnuts bring warmth and crunch. Everything is finished with a glossy cranberry-honey glaze that adds a gentle sweetness and festive touch without overpowering the vegetables.

It’s the kind of meal that feels perfect for fall and winter, holidays, or cozy Sunday dinners — hearty enough to stand on its own, yet elegant enough to serve to guests. One slice is comforting. Two slices feel like a hug.

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Ingredients

Vegetable Lasagna Layers

• 3 medium sweet potatoes, peeled and thinly sliced
• 1 small butternut squash, peeled and thinly sliced
• 3 large carrots, peeled and thinly sliced
• 1 cup feta cheese, crumbled
• 1/2 cup walnuts, roughly chopped
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary

Cranberry-Honey Glaze

• 1/2 cup dried cranberries
• 1/3 cup honey
• 2 tablespoons warm water or orange juice
• 1 teaspoon balsamic vinegar

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Instructions

1. Prepare the Vegetables

Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil.

Using a sharp knife or mandoline, slice the sweet potatoes, butternut squash, and carrots into thin, even slices. Keeping the slices thin helps the vegetables cook evenly and become tender without turning mushy.

Place the slices in a large bowl. Drizzle with olive oil, season with salt, black pepper, thyme, and rosemary, and toss gently until everything is evenly coated.

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2. Make the Cranberry-Honey Glaze

In a small saucepan, combine the dried cranberries, honey, warm water (or orange juice), and balsamic vinegar. Bring to a gentle simmer over low heat and cook for about 5–7 minutes, stirring occasionally, until the cranberries soften and the glaze thickens slightly.

Remove from heat and set aside. The glaze will continue to thicken as it cools.

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3. Assemble the Lasagna

Begin layering the dish:

1. Arrange a layer of sweet potato slices on the bottom of the baking dish.
2. Sprinkle lightly with feta cheese and walnuts.
3. Add a layer of butternut squash slices, followed by more feta and walnuts.
4. Add a layer of carrots, again finishing with feta and walnuts.

Repeat the layers until all vegetables are used, pressing gently as you go to keep the layers compact. Finish with a generous sprinkle of feta and walnuts on top.

Spoon a small amount of the cranberry-honey glaze over the top layer (reserve the rest for serving).

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4. Bake

Cover the dish tightly with foil and bake for 35 minutes.

Remove the foil and continue baking for another 15–20 minutes, until the vegetables are fork-tender and the top is lightly golden.

If you’d like a slightly crisp top, you can broil for 2–3 minutes at the end — just keep a close eye on it.

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5. Finish & Serve

Let the lasagna rest for 10 minutes before slicing. This helps the layers set and makes serving easier.

Drizzle each slice with the remaining cranberry-honey glaze and sprinkle with extra feta and walnuts just before serving.

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Final Thoughts

This layered vegetable lasagna proves that comfort food doesn’t need pasta or heavy sauces to feel indulgent. The natural sweetness of the vegetables, the creamy saltiness of feta, the crunch of walnuts, and the gentle glaze come together in perfect balance.

It’s a dish that feels rustic yet refined — simple enough for a weeknight, special enough for holidays, and comforting enough to make again and again. Whether served as a main course or a standout side dish, it always earns compliments.

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Frequently Asked Questions

Can I make this recipe ahead of time?

Yes! You can assemble the lasagna up to 24 hours in advance, cover it tightly, and store it in the refrigerator. Bake just before serving.

Can I make it vegan?

Absolutely. Replace the feta with a plant-based feta or omit it entirely and add extra walnuts for richness. Swap honey with maple syrup or agave in the glaze.

Do I need to pre-cook the vegetables?

No. As long as the slices are thin, they will cook fully in the oven and become tender during baking.

Can I freeze leftovers?

Yes. Let the lasagna cool completely, then store in an airtight container. Freeze for up to 2 months. Reheat gently in the oven for best texture.

What can I serve with this dish?

It pairs beautifully with a simple green salad, roasted Brussels sprouts, or crusty bread. It also works well alongside roasted chicken or turkey for holidays.

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