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

Ingredients

For the Vegetables

2 medium sweet potatoes, peeled and thinly sliced

1 small butternut squash, peeled and thinly sliced

3 medium carrots, peeled and thinly sliced

2 tbsp olive oil

½ tsp salt

¼ tsp black pepper

For the Feta & Walnut Layer

200 g feta cheese, crumbled

½ cup walnuts, chopped

2 tbsp fresh parsley, chopped

¼ tsp black pepper

For the Cranberry-Honey Glaze

¼ cup cranberry sauce or chopped dried cranberries

3 tbsp honey

1 tsp fresh lemon juice

Optional Seasoning & Garnish

1 tsp dried thyme or rosemary

Extra chopped walnuts and parsley for garnish

Directions

Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.

Toss sweet potato, butternut squash, and carrot slices with olive oil, salt, and black pepper. Roast for 20–25 minutes until slightly tender.

In a small bowl, mix crumbled feta, chopped walnuts, parsley, and black pepper.

In another small bowl, whisk together cranberry sauce, honey, and lemon juice to make the glaze.

In a baking dish, layer roasted vegetables, followed by a layer of the feta-walnut mixture. Repeat until all ingredients are used, finishing with a vegetable layer.

Drizzle cranberry-honey glaze evenly over the top. Sprinkle with thyme or rosemary if desired.

Bake for 15–20 minutes until the top is slightly caramelized and warm throughout.

Garnish with extra walnuts and parsley before serving.

Nutritional Information (Per Serving – Approximate, serves 6)

Calories: 350

Protein: 10 g

Carbohydrates: 45 g

Fat: 16 g

Fiber: 7 g

Calcium: 18% DV