Layered Sweet Potato, Butternut Squash & Carrot Lasagna

Layered Sweet Potato, Butternut Squash & Carrot Lasagna

with Feta, Walnuts, and Cranberry-Honey Glaze 🍠🎃🥕**

Hearty, colorful, and full of festive flavor—this veggie lasagna is perfect for cozy dinners or holiday gatherings!

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📝 Ingredients

Vegetable Layers

2 medium sweet potatoes, peeled and thinly sliced

2 cups butternut squash, peeled and thinly sliced

2 large carrots, peeled and thinly sliced

1 tablespoon olive oil

Salt & black pepper, to taste

1 teaspoon dried thyme

1 teaspoon dried oregano

Ricotta-Feta Filling

1 ½ cups ricotta cheese

1 cup crumbled feta cheese

1 large egg

2 cloves garlic, minced

2 tablespoons chopped fresh parsley

¼ teaspoon nutmeg

Salt & pepper, to taste

Pasta & Sauce

9–12 lasagna sheets (no-boil or regular, cooked according to package)

2 cups béchamel sauce
(2 tbsp butter, 2 tbsp flour, 2 cups milk, salt, pepper, pinch nutmeg)

1 ½ cups shredded mozzarella (or more for topping)

Cranberry-Honey Glaze

½ cup cranberry sauce

2 tablespoons honey

1 tablespoon balsamic vinegar

1 tablespoon water (to thin if needed)

Topping

½ cup chopped walnuts

Extra feta for sprinkling

Fresh thyme or parsley for garnish

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🍽️ Instructions

1. Prepare the Vegetables
2. Preheat oven to 400°F (200°C).
3. Toss sweet potato, squash, and carrot slices with olive oil, salt, pepper, thyme, and oregano.
4. Spread on a baking tray and roast for 18–20 minutes, until slightly tender but not fully soft.
5. Set aside.

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2. Make the Ricotta-Feta Filling
3. In a bowl, mix ricotta, feta, egg, garlic, parsley, nutmeg, salt, and pepper.
4. Stir until creamy and well combined.

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3. Prepare the Béchamel Sauce
4. Melt butter in a saucepan.
5. Whisk in flour and cook 1 minute.
6. Slowly add milk, whisking until smooth.
7. Season with salt, pepper, and nutmeg.
8. Cook until thickened. Remove from heat.

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4. Assemble the Lasagna

In a large baking dish:

1. Spread a thin layer of béchamel on the bottom.
2. Add a layer of lasagna sheets.
3. Add roasted sweet potatoes.
4. Spoon some ricotta-feta filling.
5. Add a little béchamel.
6. Add lasagna sheets again.
7. Add butternut squash + ricotta + béchamel.
8. Add another pasta layer.
9. Add carrots + ricotta + béchamel.
10. Finish with a final layer of pasta, béchamel, and mozzarella on top.

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5. Bake

Cover with foil and bake at 375°F (190°C) for 30 minutes.

Remove foil and bake another 12–15 minutes until golden and bubbly.

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6. Make the Cranberry-Honey Glaze

Heat cranberry sauce, honey, balsamic, and water in a small saucepan.
Simmer for 3–4 minutes until glossy.

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7. Finish & Serve
8. Drizzle the cranberry-honey glaze over the hot lasagna.
9. Sprinkle chopped walnuts and extra feta on top.
10. Garnish with fresh thyme or parsley.
11. Let rest 10 minutes before slicing.

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🎄✨ Enjoy!

A cozy, festive lasagna bursting with sweetness, earthiness, creaminess, and crunch—perfect for winter nights or holiday tables.