Description
A vibrant lasagna featuring layers of sweet potatoes, butternut squash, and carrots, complimented by feta cheese and walnuts for a delightful and nourishing meal.
Ingredients
Scale
- 2 cups sweet potatoes, sliced
- 2 cups butternut squash, diced
- 1 cup carrots, sliced
- 1 tablespoon olive oil
- Salt (to taste)
- Black pepper (to taste)
- 1 cup feta cheese, crumbled
- 1/2 cup toasted walnuts, chopped
- 1 cup cranberry juice
- 1/4 cup honey
- 2 tablespoons balsamic vinegar
Instructions
- Preheat your oven to 375°F (190°C).
- Roast the vegetables: Toss the sweet potatoes, butternut squash, and carrots with olive oil, salt, and pepper, spread them in a roasting pan, and roast for 25-30 minutes until tender.
- Mix the cheesecake layer: Combine crumbled feta cheese with chopped walnuts in a bowl.
- Layer the lasagna: In a baking dish, layer half of the roasted vegetables, top with half of the feta mixture, drizzle with cranberry juice and balsamic vinegar. Repeat with remaining ingredients.
- Finalize: Drizzle any leftover cranberry juice and vinegar on top. Bake for 30-35 minutes until the cheese is bubbly and golden.
- Let it rest before slicing to allow layers to settle.
Notes
Make-ahead tips: Prepare the vegetables and cheese mixture up to a day in advance.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 25mg