Layered Sweet Potato & Butternut Squash Lasagna with Feta, Walnuts & Cranberry Honey Glaze
This delightful layered lasagna combines sweet potatoes, butternut squash, tangy feta, and crunchy walnuts, finished with a cranberry honey glaze, making it a perfect comfort dish for cozy family dinners.
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
Serve hot, garnished with fresh herbs if desired. Pair with a light salad or crusty bread. For storage, allow to cool, cover, and refrigerate for up to 3 days. Can also freeze individual portions.