Can I make this lasagna ahead of time?

Absolutely! You can prepare the lasagna a day in advance, cover it tightly with foil, and store it in the refrigerator. This allows the flavors to meld beautifully, making it even tastier when you bake it.

What can I substitute for feta cheese?

For those avoiding dairy, try a vegan feta cheese made from nuts or tofu. Alternatively, a sprinkle of nutritional yeast can provide a cheesy essence without dairy.

Is this lasagna gluten-free?

Yes! This recipe for Layered Sweet Potato Butternut Squash Carrot Lasagna is gluten-free because it uses vegetables instead of traditional pasta sheets, making it suitable for those with gluten sensitivities.

Can I use other vegetables?

Definitely! This dish is versatile. Feel free to incorporate spinach, zucchini, or other seasonal vegetables. Just adjust the cooking time based on the vegetables you choose.

How can I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to three days. You can reheat it in the oven for best results or in the microwave if you prefer quicker options.

Layered Sweet Potato Butternut Squash Carrot Lasagna

Ingredients

Scale

2 medium sweet potatoes, thinly sliced
2 cups butternut squash, diced
2 medium carrots, thinly sliced
2 tbsp olive oil
Salt and black pepper, to taste
1 cup feta cheese, crumbled
½ cup toasted walnuts, chopped
½ cup cranberry juice (100% pure)
2 tbsp honey
1 tbsp balsamic vinegar

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Instructions

Preheat your oven to 375°F (190°C) and grease a baking dish.
Toss sweet potatoes, butternut squash, and carrots with olive oil, salt, and pepper, then roast for 15-20 minutes.
Assemble the lasagna by layering sweet potatoes, feta, walnuts, roasted butternut squash, and carrots in the baking dish. Finish with a layer of sweet potatoes on top.
Simmer cranberry juice, honey, and balsamic vinegar for 5-7 minutes to create a glaze.
Drizzle two-thirds of the glaze over the assembled lasagna and cover with foil.
Bake covered for 30 minutes, remove foil, drizzle remaining glaze, and bake uncovered for another 10-15 minutes.
Let it rest for 10 minutes before slicing and serving.

Notes

This lasagna is gluten-free and can be made vegan by substituting feta with tofu or cashew-based cheese.

Author: isabella-moreno
Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Main Course
Method: Baking
Cuisine: Italian
Diet: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 10g
Sodium: 300mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 7g
Protein: 10g
Cholesterol: 30mg