Description
A festive layered lasagna featuring sweet potatoes, butternut squash, and carrots, topped with feta cheese, walnuts, and a sweet cranberry-honey glaze.
Ingredients
Scale
- 2 large sweet potatoes, peeled and thinly sliced
- 1 medium butternut squash, peeled and thinly sliced
- 4 large carrots, peeled and thinly sliced
- 200g feta cheese, crumbled
- 1 cup walnuts, chopped
- 1/2 cup fresh cranberries
- 2 tablespoons honey
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat the oven to 375°F (190°C) and grease a baking dish.
- Layer the sliced sweet potatoes, butternut squash, and carrots in the baking dish, alternating each vegetable.
- Sprinkle crumbled feta cheese and chopped walnuts over the layers.
- In a small bowl, mix cranberries and honey to create the glaze, then drizzle over the top layer.
- Season with salt and pepper, and drizzle with olive oil.
- Cover with foil and bake for 45 minutes, then uncover and bake for an additional 15 minutes until golden.
- Let cool for 10 minutes before serving.
Notes
This dish pairs well with a side salad and can be made vegan by substituting feta with a plant-based alternative.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Method: Main Course
- Cuisine: Mediterranean
Nutrition
- Calories: 450
- Sugar: 15g
- Fat: 20g
- Carbohydrates: 55g
- Protein: 15g