Can I prepare this lasagna in advance?

Absolutely! You can prepare all the layers ahead of time and assemble the lasagna. Store it covered in the refrigerator for up to a day before baking. Just add a few extra minutes to the baking time when you take it out to cook.

What can I use instead of feta?

If you're looking for a substitute for feta, consider using a creamy goat cheese for a similar tangy flavor, or try a plant-based cheese for a vegan option. Both will provide a delightful flavor profile!

How should 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 or microwave, although the oven will help preserve the texture better.

Is this lasagna gluten-free?

Yes, this lasagna is naturally gluten-free because it does not contain pasta. The layered vegetables create a wholesome alternative while being completely satisfying.

Can I add other vegetables to this lasagna?

Definitely! Feel free to incorporate other veggies like spinach, zucchini, or mushrooms, tailored to your preferences. Just adjust roasting times as necessary based on your additions.

Healthy Layered Sweet Potato Lasagna: Comfort Food Delight

Ingredients

Scale

2 large Sweet Potatoes, peeled and sliced
1 medium Butternut Squash, peeled and sliced
3 large Carrots, peeled and sliced
8 oz Feta Cheese, crumbled
1 cup Greek Yogurt or Ricotta
3/4 cup Walnuts, chopped and toasted
1 cup Cranberries (fresh or frozen)
2 tbsp Honey or Maple Syrup
2 tbsp Olive Oil
1 tsp Ground Cinnamon
1/2 tsp Ground Nutmeg
Salt and Black Pepper to taste
Fresh Thyme or Parsley (optional) for garnish

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Instructions

Preheat oven to 400°F (200°C) and prepare baking sheets with parchment paper. Toss vegetables with olive oil, salt, cinnamon, and nutmeg.
Roast the seasoned vegetables for 18-25 minutes until tender.
Combine feta cheese, Greek yogurt or ricotta, black pepper, and honey/maple syrup in a bowl. Stir in half of the walnuts.
Simmer cranberries with water and honey/maple syrup for the cranberry-honey glaze.
Grease a 9×13 inch baking dish, layer roasted vegetables, cheese mixture, and remaining ingredients. Bake at 375°F (190°C) for 20-25 minutes until hot and bubbly.
Drizzle cranberry-honey glaze over the baked lasagna and garnish with fresh herbs.

Notes

For a vegan version, substitute feta with plant-based cheese and yogurt with nut-based yogurt. You can also use agave syrup instead of honey.

Author: Vivian Brooks
Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baking
Cuisine: Italian
Diet: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 15g
Sodium: 500mg
Fat: 20g
Saturated Fat: 5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 7g
Protein: 15g
Cholesterol: 30mg