Layered Sweet Potato & Butternut Squash Lasagna with Feta, Walnuts & Cranberry Honey Glaze
Ingredients
Vegetables
- 2 medium sweet potatoes, peeled & thinly sliced
- 1 small butternut squash, peeled & thinly sliced
Cheese & Nuts
- 1.5 cups crumbled feta cheese
- 1 cup shredded mozzarella
- 1 cup chopped walnuts
- 0.5 cup parmesan cheese
Lasagna Components
- 9 pieces lasagna noodles, cooked al dente
Sauces & Seasonings
- 1 tsp dried thyme
- 1 tsp rosemary
- 1 cup cranberry sauce
- 3 tbsp honey
- 1 tbsp balsamic vinegar
- 1 tsp cinnamon
- 1 pinch nutmeg
Cream Sauce
- 2 tbsp butter
- 2 tbsp flour
- 2 cups milk
Seasoning
- to taste Salt & pepper
Instructions
Preparation
- Preheat oven to 400°F (200°C). Roast sweet potato and butternut squash slices for 15 minutes until slightly tender.
- In a saucepan, melt butter and whisk in flour, gradually adding milk and stirring until thickened. Mix in parmesan and nutmeg.
- In a small bowl, combine cranberry sauce, honey, balsamic vinegar, and cinnamon.
Assembly
- In a greased baking dish, layer cream sauce, lasagna noodles, sweet potato, butternut squash, feta, walnuts, and a drizzle of cranberry glaze. Repeat layers until all ingredients are used.
- Top with mozzarella, extra walnuts, and remaining glaze drizzled on top.
Baking
- Cover with foil and bake at 375°F (190°C) for 35 minutes. Remove foil and bake for an additional 10 minutes until golden.
- Let it rest for 10 minutes before slicing for beautiful layers.
Notes
Layered Sweet Potato & Butternut Squash Lasagna with Feta, Walnuts & Cranberry Honey Glaze is a delightful dish that combines rich flavors and healthy ingredients. This comforting lasagna is perfect for cozy family dinners or gatherings.
Making this layered sweet potato and butternut squash lasagna is a fantastic way to enjoy seasonal ingredients. The creamy layers combined with the tangy feta and the crunch of walnuts create a dish that pleases both the eyes and the palate. Plus, it offers a unique twist on traditional lasagna, making it a hit for both vegetarians and meat-lovers alike.
Why Make Layered Sweet Potato & Butternut Squash Lasagna?
This lasagna is not only tasty but also packed with nutrients. Sweet potatoes and butternut squash are high in vitamins and minerals. The addition of walnuts provides healthy fats, while feta adds a burst of flavor. This dish is perfect to serve during the fall or winter months when these ingredients are in season.
How to Make Layered Sweet Potato & Butternut Squash Lasagna
Making layered sweet potato and butternut squash lasagna is straightforward and rewarding. Simply follow these steps:
Ingredients:
- 2 medium sweet potatoes, peeled & thinly sliced
- 1 small butternut squash, peeled & thinly sliced
- 9 lasagna noodles, cooked al dente
- 1 1⁄2 cups crumbled feta cheese
- 1 cup shredded mozzarella
- 1 cup chopped walnuts
- 1 tsp dried thyme
- 1 tsp rosemary
- Salt & pepper to taste
- 1 cup cranberry sauce
- 3 tbsp honey
- 1 tbsp balsamic vinegar
- 1 tsp cinnamon
- 2 tbsp butter
- 2 tbsp flour
- 2 cups milk
- 1⁄2 cup parmesan cheese
- Pinch nutmeg
Directions:
- Roast sweet potato and butternut squash slices at 400°F (200°C) for 15 minutes until slightly tender.
- In a saucepan, melt butter and whisk in flour, then gradually add milk. Stir until thickened. Mix in parmesan and nutmeg.
- In a small bowl, combine cranberry sauce, honey, balsamic vinegar, and cinnamon.
- In a greased baking dish, layer cream sauce, lasagna noodles, sweet potato, butternut squash, feta, walnuts, and a drizzle of cranberry glaze. Repeat layers until all ingredients are used.
- Top with mozzarella, extra walnuts, and remaining glaze drizzled on top.
- Cover with foil and bake at 375°F (190°C) for 35 minutes. Remove foil and bake for an additional 10 minutes until golden. Let it rest for 10 minutes before slicing for beautiful layers.
How to Serve Layered Sweet Potato & Butternut Squash Lasagna
Serve your layered sweet potato and butternut squash lasagna hot, garnished with fresh herbs if desired. Pair it with a light salad or some crusty bread for a complete meal. This dish is great for sharing and will impress your guests!
How to Store Layered Sweet Potato & Butternut Squash Lasagna
To store this lasagna, allow it to cool completely. Cover it with plastic wrap or foil and refrigerate for up to 3 days. You can also freeze individual portions for later enjoyment. Simply thaw and reheat in the oven before serving.
Tips to Make Layered Sweet Potato & Butternut Squash Lasagna
- Use fresh herbs for enhanced flavor.
- Feel free to mix in other veggies like spinach or kale for added nutrition.
- If you like a little spice, add red pepper flakes to the cream sauce.
Variation
You can swap feta for goat cheese or use different nuts based on your preference. Adding spinach or mushrooms can also provide additional flavor and texture.
FAQs
Can I make layered sweet potato and butternut squash lasagna ahead of time?
Yes, you can assemble the lasagna a day in advance. Just cover it and store it in the fridge until you’re ready to bake it.
How do I make the lasagna gluten-free?
You can substitute regular lasagna noodles with gluten-free ones or thin slices of zucchini.
Where can I buy ingredients for this recipe?
You can find ingredients for layered sweet potato and butternut squash lasagna at your local grocery store or online. For convenience, you can even purchase some items here.
Enjoy this unique and flavorful layered sweet potato and butternut squash lasagna at your next meal!
