Description
A comforting and colorful twist on lasagna, made with roasted root vegetables, creamy feta, and a sweet 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 chosen baking dish generously.
- Toss the sliced sweet potatoes, diced butternut squash, and sliced carrots with 1 tablespoon of olive oil, salt, and pepper in a large mixing bowl.
- Spread the tossed vegetables onto a baking sheet and roast in the preheated oven for about 15-20 minutes until they are just tender.
- Create the first layer with the roasted sweet potatoes in the greased baking dish, sprinkle a portion of the crumbled feta and walnuts over this base.
- Follow with a layer of roasted butternut squash, then a layer of carrots. Repeat the process until all ingredients fill the dish.
- For the glaze, combine the cranberry juice, honey, and balsamic vinegar in a saucepan and simmer on medium heat for 5-7 minutes.
- Drizzle two-thirds of the glaze over the layered vegetables in the baking dish, then cover with foil and bake for 30 minutes.
- After 30 minutes, remove the foil, drizzle the remaining glaze, and bake uncovered for an additional 10-15 minutes.
- Remove from the oven and allow to rest for about 10 minutes before slicing.
Notes
Ensure vegetables are cut uniformly and avoid over-cooking them to maintain texture.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 15g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 30mg