Description
A wholesome embrace of seasonal vegetables layered with feta and walnuts, drizzled with a luscious cranberry glaze.
Ingredients
Scale
- 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 your oven to 375°F (190°C) and grease your baking dish with olive oil.
- In a large bowl, toss the thinly sliced sweet potatoes, diced butternut squash, and sliced carrots with 1 tablespoon of olive oil. Season with salt and pepper, then roast for 15-20 minutes until they soften.
- Layer sweet potatoes at the bottom of the baking dish, sprinkle crumbled feta and walnuts evenly.
- Add layers of roasted butternut squash and sliced carrots. Repeat until dish is full, finishing with sweet potatoes on top.
- In a small saucepan, combine cranberry juice, honey, and balsamic vinegar. Simmer for 5-7 minutes until reduced into a glaze.
- Drizzle two-thirds of the glaze over the lasagna, cover with foil, and bake for 30 minutes.
- Remove the foil, drizzle the remaining glaze, and bake uncovered for another 10-15 minutes until golden.
- Allow to rest for 10 minutes before slicing.
Notes
Make ahead by assembling and refrigerating. You can use goat cheese instead of feta or substitute pecans for walnuts.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 7g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 30mg