Description
A delicious layered lasagna combining sweet potatoes, butternut squash, and carrots, topped with feta, walnuts, and a cranberry-honey glaze.
Ingredients
Scale
- 2 cups sweet potato, mashed
- 2 cups butternut squash, diced
- 2 cups carrots, grated
- 1 cup feta cheese, crumbled
- 1/2 cup walnuts, chopped
- 1/4 cup honey
- 1/4 cup cranberry sauce
- 9 lasagna noodles
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 375°F (190°C).
- In a pan, sauté the butternut squash and carrots in olive oil until tender.
- Boil the lasagna noodles according to package instructions until al dente.
- In a large baking dish, layer the ingredients starting with sweet potato, a layer of noodles, the squash and carrot mixture, feta, and walnuts. Repeat layers.
- Mix honey and cranberry sauce and drizzle over the top layer.
- Bake for 30 minutes or until golden brown.
- Let it cool for 10 minutes before serving.
Notes
- For a vegan option, substitute feta with a plant-based cheese.
- Let the lasagna sit for a bit for easier slicing.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 10g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 20mg