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Vegetable Lasagna with Sweet Potato, Butternut Squash & Cranberry Glaze

Vegetable Lasagna with Sweet Potato, Butternut Squash & Cranberry Glaze

This Vegetable Lasagna with Sweet Potato, Butternut Squash & Cranberry Glaze is a vibrant dish full of flavor.
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Prep Time 30 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Vegetarian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Vegetables
  • 2 medium sweet potatoes
  • 1 small butternut squash
  • 3 large carrots
Cheese & Nuts
  • 1 cup crumbled feta cheese
  • 1/2 cup chopped walnuts
  • 1/4 cup grated Parmesan cheese
Cranberry Glaze
  • 1 cup fresh cranberries
  • 1/4 cup honey
  • 1/2 cup vegetable broth
Seasonings
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • Salt to taste
  • Black pepper to taste
Pasta
  • 9 sheets no-boil lasagna noodles

Equipment

  • Oven
  • baking sheet
  • Saucepan
  • 9x13-inch baking dish

Method
 

Preparation Steps
  1. Preheat oven to 375°F (190°C).
  2. Toss sweet potato, butternut squash, and carrot slices with olive oil, thyme, garlic powder, salt, and pepper. Roast on a baking sheet for 20 minutes until tender.
  3. In a saucepan, combine cranberries, honey, and vegetable broth. Simmer over medium heat for 10 minutes until cranberries burst and sauce thickens. Set aside.
  4. In a 9×13 inch baking dish, spread a thin layer of cranberry-honey glaze. Layer 3 lasagna noodles, followed by half the roasted vegetables, half the feta, and half the walnuts. Repeat layers.
  5. Top with final 3 noodles, remaining glaze, and sprinkle with Parmesan cheese. Cover with foil and bake for 25 minutes. Uncover and bake 10 more minutes until golden. Let rest for 10 minutes before serving.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 10gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 15mgSodium: 400mgPotassium: 600mgFiber: 6gSugar: 8gVitamin A: 12000IUVitamin C: 25mgCalcium: 200mgIron: 2mg

Notes

This lasagna can be prepared in advance and refrigerated for up to 24 hours before baking. Store leftovers in an airtight container in the fridge for up to four days.

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