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–+ servings
Sweet Potato Butternut Squash Carrot Lasagna

Sweet Potato Butternut Squash Carrot Lasagna That's Stunningly Delicious

This Sweet Potato Butternut Squash Carrot Lasagna is a stunning and nutritious vegetarian dish perfect for any occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Vegetarian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 3 cups Sweet Potatoes Caramelize slightly for deeper flavor.
  • 2 cups Butternut Squash Can swap with pumpkin for a similar flavor.
  • 2 cups Carrots Slice thinly to avoid bulkiness.
For the Cheese
  • 1 cup Feta Cheese Substitute with goat cheese for a sharper flavor or cashew cream for a vegan alternative.
For the Crunch
  • 1/2 cup Toasted Walnuts Pumpkin seeds can replace walnuts for a nut-free option.
For the Glaze
  • 1/2 cup Cranberry-Honey Glaze Pomegranate molasses mixed with maple syrup can create a different glaze.

Equipment

  • Baking Dish
  • mandoline or sharp knife

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C). Peel and thinly slice the sweet potatoes, butternut squash, and carrots into ¼-inch thick rounds.
  2. Spread an even layer of sweet potato slices at the bottom of a baking dish.
  3. Place a layer of butternut squash over the sweet potatoes, followed by a layer of thinly sliced carrots.
  4. Evenly scatter clusters of feta cheese and toasted walnuts over the layers of vegetables.
  5. Continue layering the remaining vegetables and cheese until all ingredients are used, finishing with sweet potatoes.
  6. Drizzle the cranberry-honey glaze over the top layer of sweet potatoes.
  7. Bake for 45 minutes until edges are golden brown and vegetables are tender.
  8. Let the lasagna rest for 10 minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 8gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 400mgPotassium: 600mgFiber: 6gSugar: 8gVitamin A: 9000IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

Ensure all vegetable slices are about ¼ inch thick for even cooking. Allow the lasagna to rest for 10 minutes after baking for cleaner slices.

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