Vegetable Lasagna with Butternut Squash & Cranberry Glaze
A colorful, comforting vegetable lasagna layered with roasted butternut squash, sweet potatoes, feta, walnuts, and finished with a tangy cranberry glaze. Sweet, savory, and perfect for cozy dinners or festive gatherings.
Equipment
- baking dish
- Sheet pan
- saucepan
- knife
- cutting board
Ingredients
- 2 medium sweet potatoes, thinly sliced
- 2 cups butternut squash, diced
- 2 medium carrots, thinly sliced
- 2 tbsp olive oil
- salt and black pepper, to taste
- 1 cup feta cheese, crumbled
- 1/2 cup walnuts, chopped and toasted
- 1/2 cup cranberry juice (100% pure)
- 2 tbsp honey
- 1 tbsp balsamic vinegar
Instructions
- Preheat the oven to 375°F (190°C) and grease a baking dish.
- Toss sweet potatoes, butternut squash, and carrots with olive oil, salt, and pepper. Roast for 15–20 minutes until tender.
- Layer sweet potatoes, feta, and walnuts in the baking dish. Add squash and carrots, repeating layers until the dish is filled.
- In a saucepan, simmer cranberry juice, honey, and balsamic vinegar for 5–7 minutes until reduced to a glaze.
- Drizzle two-thirds of the glaze over the lasagna, cover with foil, and bake for 30 minutes.
- Remove foil, drizzle remaining glaze on top, and bake uncovered for 10–15 minutes until bubbling and lightly golden.
- Let the lasagna rest for 10 minutes before slicing and serving.
Notes
Let the lasagna rest for at least 10 minutes before slicing so the layers set properly. Leftovers keep well refrigerated for up to 3 days. Reheat gently covered in the oven. You can prepare the cranberry glaze up to 2 days ahead.
Nutrition
Calories: 380kcalCarbohydrates: 45gProtein: 10gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 20mgSodium: 400mgPotassium: 620mgFiber: 6gSugar: 20gVitamin A: 6800IUVitamin C: 22mgCalcium: 180mgIron: 3mg