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

This vegetarian layered lasagna is rich, slightly sweet, and savory. Tender slices of sweet potato and butternut squash are layered with creamy feta, crunchy walnuts, and finished with a light cranberry-honey glaze for a festive flavor.

📝 Ingredients (4–6 servings)

Vegetables

• 2 sweet potatoes, thinly sliced

• 2 cups butternut squash, thinly sliced

• 1 tbsp olive oil

• Salt and black pepper to taste

Filling

• 1 cup feta cheese, crumbled

• ½ cup chopped walnuts

• 1 tsp dried thyme

• 1 tsp garlic powder

Cranberry-Honey Glaze

• ½ cup cranberry sauce (or crushed fresh cranberries)

• 2 tbsp honey

• 1 tbsp lemon juice

• 2 tbsp water

👩‍🍳 Instructions

1️⃣ Prepare the vegetables

Preheat oven to 375°F (190°C).
Slice sweet potatoes and butternut squash thinly.

2️⃣ Lightly roast

Toss slices with olive oil, salt, and pepper.
Bake on a tray 10 minutes to soften slightly.

3️⃣ Layer the lasagna

In a greased baking dish:

1. Layer sweet potato slices

2. Add butternut squash slices

3. Sprinkle feta and walnuts

4. Repeat layers until ingredients are used.

Finish with feta on top.

4️⃣ Bake

Cover with foil and bake 30 minutes.
Remove foil and bake 10–15 minutes more until tender.

5️⃣ Make cranberry glaze

In a small saucepan combine:

• cranberry sauce

• honey

• lemon juice

• water

Simmer 3–5 minutes until slightly thick.

6️⃣ Serve

Drizzle the warm cranberry-honey glaze over the lasagna before serving.

🍽️ Serving Ideas

Pairs well with:

• Fresh green salad

• Garlic roasted vegetables

• Crusty bread

🔢 Approximate Nutrition (per serving)

• Calories: ~310

• Protein: ~9 g

• Carbs: ~35 g

• Fat: ~16 g

• Fiber: ~6 g

✅ Healthy Benefits

• Rich in vitamin A & antioxidants

• High fiber from vegetables

• Heart-healthy fats from walnuts

• Naturally vegetarian