Description
A colorful twist on lasagna featuring layers of sweet potato, butternut squash, and carrots, topped with feta, walnuts, and a delicious cranberry-honey glaze.
Ingredients
Scale
- 2 medium Sweet Potatoes
- 1 small Butternut Squash
- 2 medium Carrots
- 100g Feta Cheese, crumbled
- ¼ cup Walnuts, chopped
- 1 cup Heavy Cream or Plant-Based Cream
- 2 cloves Garlic, minced
- 1 tbsp Olive Oil
- Salt and Pepper, to taste
- 3 tbsp Cranberry Sauce or Jam
- 1 tbsp Honey
- 1 tsp Lemon Juice
Instructions
- Preheat your oven to 190°C (375°F).
- Lightly grease a baking dish with olive oil.
- Combine heavy cream, minced garlic, salt, and pepper in a bowl; set aside.
- Slice the sweet potatoes, butternut squash, and carrots into thin rounds.
- Begin layering with sweet potato, feta, and walnuts; repeat with butternut squash and carrots until all veggies are used.
- Pour cream mixture evenly over the layers.
- Cover with foil and bake for 35 minutes.
- Remove foil and bake uncovered for 20-25 minutes until top is golden.
- For the glaze, whisk together cranberry sauce, honey, and lemon juice; warm slightly.
- Drizzle the glaze over the lasagna before serving.
- Let cool for 5-10 minutes before slicing and serving.
Notes
For a vegan option, use plant-based cream and substitute honey with maple syrup. Store leftovers in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 10g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 25mg