Layered Sweet Potato Lasagna

This layered sweet potato lasagna combines roasted sweet potatoes, butternut squash, and carrots with creamy crumbled feta and crunchy toasted walnuts. Finished with a tangy cranberry and honey glaze, this hearty dish balances richness and brightness in every bite. It makes a stunning centerpiece for holiday gatherings, special dinners, or anytime you want a comforting vegetarian meal that feels both elevated and cozy.

I first shared this at a Friendsgiving where the kitchen was filled with laughter and warmth. Everyone kept coming back for seconds and the recipe quickly became a cherished tradition in my circle.

Ingredients

• Sweet potatoes: thinly sliced for natural sweetness and creamy texture choose ones heavy for their size and smooth skinned for best results
• Butternut squash: diced for mild nuttiness select squash with deep orange flesh and minimal blemishes for peak freshness
• Carrots: thinly sliced to add color and earthy flavor pick firm medium sized carrots
• Olive oil: used for roasting to enhance the vegetable flavors opt for a rich golden extra virgin oil
• Salt and black pepper: to taste basic seasoning that highlights the natural flavors freshly cracked pepper works best
• Feta cheese: crumbled for creamy tangy contrast choose blocks packed in brine for extra creaminess
• Toasted walnuts: chopped for texture and nutty aroma buy raw walnuts to toast gently yourself for optimal flavor
• Cranberry juice: unsweetened pure juice offers tart brightness pick those with only cranberries and water on the label
• Honey: adds floral sweetness use real honey with robust flavor for depth in the glaze
• Balsamic vinegar: provides tang and balance opt for a syrupy aged balsamic for complexity

Instructions

Prep and Roast the Veggies:

Toss the thinly sliced sweet potatoes with butternut squash cubes and carrot slices in olive oil along with salt and freshly cracked pepper. Arrange them evenly on a baking sheet then roast in a 375 degree oven for about 15 to 20 minutes until just tender and aromatic but still firm enough to layer. This roasting deepens their natural sweetness and flavor without making them mushy.

Layer the Vegetables and Cheese:

Grease your baking dish and start with a layer of roasted sweet potatoes at the bottom. Sprinkle some crumbled feta and chopped toasted walnuts over this to create a wonderful balance of savory creaminess and crunch that carries through every bite.

Continue Layering:

Next add a layer of roasted butternut squash followed by carrots. Between each vegetable layer add more feta and walnuts, ending with a final smooth topping of sweet potatoes. This careful layering ensures attractive slices and well distributed flavors when served.

Make the Glaze:

In a small saucepan set over medium heat combine cranberry juice with honey and balsamic vinegar. Let the mixture simmer gently for about 5 to 7 minutes, stirring often until it thickens into a syrupy glaze. Watch closely to prevent burning and bring out a rich, tangy sweetness.

Assemble and Bake:

Drizzle about two thirds of the glaze evenly over your layered lasagna. Cover tightly with foil and bake for 30 minutes allowing the flavors to meld and the vegetables to heat through completely.

Finish and Serve:

Remove the foil and spoon the remaining glaze over the top. Return it to the oven for another 10 to 15 minutes until the surface is golden and the glaze is bubbly. Let the lasagna rest for at least 10 minutes after baking so the layers firm up and it slices cleanly for beautiful presentation.

I adore using feta because its salty creaminess is the perfect foil to the naturally sweet roasted vegetables. The first time my mom tried it she insisted we add walnuts, which quickly became a family tradition that adds lovely crunch and nutty depth.

Storage Tips

Wrap leftover lasagna tightly and keep in the refrigerator for up to four days. If freezing, cut into portions then wrap individually to maintain texture and flavor. Reheat gently in a low oven from frozen to preserve the layers and creaminess. Always allow the dish to cool fully before storing to avoid condensation.

Ingredient Substitutions

Goat cheese works as a tangier alternative to feta while a plant based cheese can make this vegan. Maple syrup swaps nicely for honey in the glaze for vegan or different sweetness profiles. Add sauteed spinach or kale layers for extra greens or replace walnuts with pecans for a different nutty taste.

Serving Suggestions

Serve this layered lasagna as a vibrant centerpiece for holiday tables or special occasions. Pair it with a simple leafy green salad featuring citrus segments and toasted seeds to bring freshness and crunch. Small slices also work great for brunch alongside egg dishes to elevate the menu.

This lasagna pairs roasted earthy flavors with a bright cranberry glaze for a memorable holiday or weeknight main. Let it rest before slicing so each piece holds together beautifully.

Common Questions About the Recipe

→ What vegetables can I substitute if I don't have butternut squash?

You can use pumpkin, acorn squash, or zucchini as alternatives. Choose firm, sweet vegetables that slice evenly and roast well for the best results.

→ How can I make this dish vegan?

Swap feta with a plant-based cheese alternative and replace honey with maple syrup in the glaze to create a vegan friendly version.

→ What is the best way to slice the vegetables?

Use a mandoline slicer or a sharp knife for thin, even slices, which promotes uniform roasting and beautiful layering.

→ Can the cranberry-honey glaze be made in advance?

Yes, prepare the glaze up to three days ahead. Store in an airtight container in the fridge and gently rewarm before assembling the dish.

→ How should leftovers be stored?

Keep leftovers tightly wrapped in the refrigerator for up to four days, or freeze individual portions. Reheat gently in a low oven to preserve texture.