Okay, friends, get ready to meet your new favorite dish: my Layered Sweet Potato Butternut Squash Carrot Lasagna Recipe! Seriously, this isn’t just food; it’s a flavor explosion. We’re talking sweet, savory, and a little bit tangy all at once. And the best part? It looks like you slaved away for hours, but honestly, it’s super easy. I promise!
I kinda stumbled upon this recipe years ago when I had, like, a million root veggies staring at me from the crisper drawer. I thought, “Lasagna? With *these* guys?” Trust me, it works. It *really* works. The layers of sweet potato, butternut squash, and carrot, all slathered with that cranberry-honey glaze…wow! It’s become a total showstopper at potlucks and holiday dinners. People are always asking for the recipe, so now I’m sharing it with you!
Why You’ll Love This Layered Sweet Potato Butternut Squash Carrot Lasagna Recipe
Okay, let me tell you why this lasagna is about to become your new obsession. It’s not just a meal; it’s an experience! Here’s the lowdown:
- Vegetarian-Friendly (duh!): No meat here, folks! Just pure veggie goodness. Perfect for Meatless Mondays (or any day, really!).
- Flavor, Flavor, Flavor!: Seriously, the sweet potato, squash, and carrot combo is a match made in heaven. And that cranberry-honey glaze? Forget about it!
- It’s a Looker: This lasagna is *beautiful*. Those colorful layers? Total Instagram material. You’ll be so proud to put this on the table.
- Holiday Hero: Need a dish that’ll impress at Thanksgiving or Christmas? This Layered Sweet Potato Butternut Squash Carrot Lasagna Recipe is your answer. Trust me, it’s a crowd-pleaser!
- Good for You, Too!: Okay, it tastes amazing, but it’s also packed with vitamins and nutrients. So, you can feel good about indulging!
Ingredients for Your Layered Sweet Potato Butternut Squash Carrot Lasagna Recipe
Alright, let’s gather our goodies! Here’s what you’ll need to make this magical Layered Sweet Potato Butternut Squash Carrot Lasagna Recipe happen. Don’t skimp on the good stuff!
- 2 medium sweet potatoes, thinly sliced: Get ’em nice and even, folks!
- 2 cups diced butternut squash: Pre-cut is fine if you’re in a rush, I won’t judge!
- 2 medium carrots, thinly sliced: Again, thin is key for even cooking.
- 2 tbsp olive oil: The good stuff!
- Salt and black pepper, to taste: Don’t be shy!
- 1 cup crumbled feta cheese: Adds a salty, tangy kick.
- ½ cup chopped toasted walnuts: Toasting them brings out the flavor. Trust me!
- ½ cup 100% pure cranberry juice: None of that sugary cocktail stuff, okay?
- 2 tbsp honey: Local honey is my fave, if you can swing it!
- 1 tbsp balsamic vinegar: Just a touch for that extra zing!
Equipment You’ll Need for This Layered Sweet Potato Butternut Squash Carrot Lasagna Recipe
Okay, before we dive in, let’s make sure you’ve got all your tools ready! Nothing’s worse than getting halfway through and realizing you’re missing something, right? So, grab these goodies:
- Baking dish: A 9×13 inch one is perfect!
- Saucepan: For that amazing cranberry glaze.
- Vegetable peeler: Unless you’re into the whole “rustic” look.
- Knife & Cutting board: Safety first, folks!
- Mixing bowls: For tossing those veggies.
How to Make Layered Sweet Potato Butternut Squash Carrot Lasagna Recipe: Step-by-Step Instructions
Alright, buckle up, buttercups! We’re about to get down and dirty with this Layered Sweet Potato Butternut Squash Carrot Lasagna Recipe. Don’t worry, it’s easier than it looks. Just follow along, and we’ll have a masterpiece in no time!
Preparing the Vegetables for the Layered Sweet Potato Butternut Squash Carrot Lasagna Recipe
First things first, let’s get those veggies prepped! Preheat your oven to 375°F (190°C), and grease that baking dish. Now, in a big bowl, toss those thinly sliced sweet potatoes, diced butternut squash, and sliced carrots with about 1 tbsp of olive oil, salt, and pepper. Spread ’em out on a baking sheet and roast for 15-20 minutes, until they’re just a little tender. You don’t want them mushy!
Assembling Your Layered Sweet Potato Butternut Squash Carrot Lasagna Recipe
Okay, layering time! This is where the magic happens. Start with a layer of sweet potatoes on the bottom of your greased baking dish. Sprinkle on some of that yummy feta cheese and toasted walnuts. Next, add a layer of butternut squash, then a layer of carrots. Keep layering those veggies, feta, and walnuts until your dish is nice and full. Finish it off with a pretty layer of sweet potatoes on top. We want this to look good, people!
Making the Cranberry-Honey Glaze for the Layered Sweet Potato Butternut Squash Carrot Lasagna Recipe
That glaze is what really takes this lasagna to the next level. In a saucepan, combine the cranberry juice, honey, and balsamic vinegar. Simmer it over medium heat for about 5-7 minutes, until it’s reduced down to a nice, thick glaze. It should coat the back of a spoon. Mmm, smells amazing, right?
Baking Your Layered Sweet Potato Butternut Squash Carrot Lasagna Recipe
Almost there! Drizzle about ⅔ of that cranberry-honey glaze all over the top of your layered lasagna. Cover it with foil and bake for 30 minutes. Then, take the foil off, drizzle the remaining glaze on top, and bake it uncovered for another 10-15 minutes, until it’s golden brown and bubbly. Let it cool for a few before slicing. And that’s it! You did it!
Tips for the Perfect Layered Sweet Potato Butternut Squash Carrot Lasagna Recipe
Want to make sure your Layered Sweet Potato Butternut Squash Carrot Lasagna Recipe is a total knockout? Of course, you do! Here are a few little secrets I’ve learned along the way:
- Slice ’em Thin!: Seriously, those veggies need to be thinly sliced. Otherwise, they won’t cook evenly, and nobody wants crunchy sweet potatoes in their lasagna.
- Don’t Overcook the Roast!: When you’re roasting the veggies, just get them *slightly* tender. They’ll finish cooking in the lasagna, so you don’t want them turning to mush.
- Glaze It Your Way!: Taste that cranberry-honey glaze and adjust the sweetness to your liking. If you like it tangier, add a little more balsamic. Sweet tooth? More honey!
- Let It Rest: I know, it’s tempting to dive right in, but let that lasagna cool for a few minutes before slicing. It’ll hold together better, I promise!
Ingredient Notes and Substitutions for Layered Sweet Potato Butternut Squash Carrot Lasagna Recipe
Okay, so maybe you’re staring at this Layered Sweet Potato Butternut Squash Carrot Lasagna Recipe and thinking, “Hmm, I don’t have *that*.” Don’t sweat it! Let’s talk swapsies. This recipe is pretty forgiving, so feel free to get creative!
- Nuts About Nuts?: Walnuts not your thing? No prob! Pecans, almonds, even pumpkin seeds would be delish. Just make sure they’re toasted for that extra crunch and flavor.
- Feta Frenzy?: Can’t find feta? Or just not a fan? Goat cheese is a fantastic substitute! It’ll give you that same tangy vibe. Or, if you’re feeling adventurous, try ricotta salata. Yum!
- Root for More Roots!: Sweet potato, butternut squash, and carrot are my go-to, but parsnips, beets, or even celeriac would be awesome additions. Just adjust the roasting time as needed.
Storing and Reheating Your Layered Sweet Potato Butternut Squash Carrot Lasagna Recipe
Got leftovers? Lucky you! This Layered Sweet Potato Butternut Squash Carrot Lasagna Recipe is just as good (maybe even better!) the next day. Just pop it in an airtight container and stash it in the fridge for up to 3 days. To reheat, a quick zap in the microwave works, or you can warm it in the oven at 350°F until heated through. Easy peasy!
Layered Sweet Potato Butternut Squash Carrot Lasagna Recipe FAQs
Got questions about my Layered Sweet Potato Butternut Squash Carrot Lasagna Recipe? I bet you do! Don’t worry, I’ve got answers! Here are a few of the most common things people ask me about this veggie masterpiece:
Q: Can I make this ahead of time?
Heck yeah, you can! In fact, I almost think it tastes *better* the next day. Just assemble the whole Layered Sweet Potato Butternut Squash Carrot Lasagna Recipe, cover it tightly, and stash it in the fridge. Then, when you’re ready to bake, just add a few extra minutes to the baking time. Boom! Dinner is served.
Q: Can I freeze this lasagna?
You betcha! Let the baked lasagna cool completely. Then, wrap it really well in plastic wrap and then foil. It’ll keep in the freezer for up to 2 months. When you’re ready to eat, thaw it in the fridge overnight and bake as directed. Or, if you’re impatient like me, you can bake it from frozen (just add a *lot* of extra baking time!).
Q: What can I serve with this lasagna?
Ooh, good question! I love serving this Layered Sweet Potato Butternut Squash Carrot Lasagna Recipe with a simple side salad. Something with a light vinaigrette to balance out the richness of the lasagna. Or, some crusty bread for soaking up all that yummy glaze!
Nutritional Information for Layered Sweet Potato Butternut Squash Carrot Lasagna Recipe
Okay, a quick note: nutrition info can vary *a lot* depending on the brands you use and how heavy-handed you are with the olive oil (oops!). So, consider this a rough estimate, not gospel, okay?
Love This Layered Sweet Potato Butternut Squash Carrot Lasagna Recipe? Leave a comment and rating!
So, did you try it? Did you love it? Tell me everything! Leave a comment and rating below, and don’t forget to share your veggie lasagna masterpiece on social media!
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Layered Sweet Potato Lasagna Recipe: 4 Veggie Layers Won
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Total Time: 85 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A layered lasagna featuring sweet potato, butternut squash, and carrot, topped with a cranberry-honey glaze.
Ingredients
- 2 medium sweet potatoes, thinly sliced
- 2 cups diced butternut squash
- 2 medium carrots, thinly sliced
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 1 cup crumbled feta cheese
- ½ cup chopped toasted walnuts
- ½ cup cranberry juice (100% pure)
- 2 tbsp honey
- 1 tbsp balsamic vinegar
Instructions
- Preheat oven to 375°F (190°C). Grease a baking dish.
- Toss sliced sweet potatoes, squash, and carrots with 1 tbsp olive oil, salt, and pepper. Roast for 15–20 minutes until just tender.
- Layer sweet potatoes on the bottom of the dish. Add some feta and walnuts.
- Add a layer of squash, then carrots. Continue layering vegetables, feta, and walnuts until full. Finish with sweet potatoes on top.
- In a saucepan, simmer cranberry juice, honey, and balsamic vinegar for 5–7 minutes until reduced to a glaze.
- Drizzle ⅔ of the glaze over the lasagna. Cover with foil and bake for 30 minutes.
- Remove foil, drizzle remaining glaze, and bake uncovered for 10–15 more minutes until golden and bubbling.
Notes
- Adjust seasoning to your preference.
- Use different nuts if desired.
- Ensure vegetables are thinly sliced for even cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 30mg
