Description
A delightful lasagna featuring layers of sweet potato, butternut squash, and carrots, topped with feta, walnuts, and a cranberry-honey glaze.
Ingredients
Scale
- 2 medium sweet potatoes
- 1 medium butternut squash
- 2 large carrots
- 1 cup crumbled feta cheese
- 1/2 cup chopped walnuts
- 1/4 cup honey
- 1/2 cup dried cranberries
- 2 tablespoons olive oil
- 2 cloves garlic
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 375°F (190°C).
- Peel and slice the sweet potatoes, butternut squash, and carrots into thin layers.
- In a skillet, heat olive oil and sauté garlic until fragrant.
- In a baking dish, layer the sweet potato, butternut squash, and carrots, alternating with layers of feta and walnuts.
- Drizzle honey over the layers and sprinkle cranberries on top.
- Season with salt and pepper.
- Cover with foil and bake for 25 minutes, then remove the foil and bake for an additional 15 minutes or until golden.
- Let it cool slightly before serving.
Notes
- Let the lasagna sit for at least 10 minutes before slicing.
- For a spicy kick, add some red pepper flakes between the layers.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of dish
- Calories: 350
- Sugar: 15g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 20mg