Layered Sweet Potato, Butternut Squash & Carrot Lasagna with Feta, Walnuts & Cranberry-Honey Glaze

Warm, cozy, and beautifully festive, this veggie-forward lasagna is packed with roasted sweetness, creamy feta, crunchy walnuts, and a glossy cranberry-honey drizzle that makes it holiday-table worthy.

📋 ingredients:

vegetable layers

• 1 large sweet potato, peeled and thinly sliced

• 1 small butternut squash, peeled and thinly sliced

• 3 large carrots, peeled and thinly sliced

• 2 tbsp olive oil

• 1 tsp salt

• 1/2 tsp black pepper

• 1/2 tsp ground cinnamon

• 1/4 tsp nutmeg

cheesy filling

• 1 1/2 cups ricotta cheese

• 1 cup crumbled feta cheese

• 1 cup shredded mozzarella

• 1 egg

• 1 tsp dried thyme

• 1 tsp dried oregano

extras

• 3/4 cup chopped walnuts

• 9–12 lasagna noodles, cooked (or oven-ready)

cranberry-honey glaze

• 1 cup cranberry sauce (whole berry or jellied)

• 1/4 cup honey

• 1 tbsp balsamic vinegar

🥣 directions:

roast the vegetables

Preheat oven to 400°F (205°C).

Toss sweet potatoes, squash, and carrots with olive oil, salt, pepper, cinnamon, and nutmeg.

Spread on a baking sheet and roast 20–25 minutes, just until tender but not mushy. Set aside.

mix the cheese filling

In a bowl, combine ricotta, feta, mozzarella, egg, thyme, and oregano until smooth.

make the glaze

In a small saucepan over low heat, stir cranberry sauce, honey, and balsamic vinegar until warm and glossy. Set aside.

assemble

Lower oven temperature to 375°F (190°C).

Lightly grease a 9×13 baking dish.

Layer noodles, roasted vegetables, cheese mixture, walnuts, and a drizzle of cranberry glaze.

Repeat layers, finishing with cheese and walnuts on top.

bake

Cover with foil and bake 30 minutes.

Uncover and bake another 15–20 minutes until bubbly and lightly golden.

rest & serve

Let rest 10 minutes before slicing. Drizzle with extra cranberry-honey glaze just before serving.

💡 tips:

• Slice vegetables thin so everything layers evenly

• Goat cheese works beautifully if you don’t have feta

• Add fresh sage or rosemary for extra holiday flavor

• This dish tastes even better the next day

⏲ prep time: 30 mins | bake time: 50 mins

serves: 6–8