Layered Sweet Potato, Butternut Squash & Carrot Lasagna

with Feta, Walnuts & Maple Cranberry Glaze

Serves: 4–6
Time: ~1 hour 30 minutes

🧾 Ingredients

🥕 Vegetables

• 2 medium sweet potatoes, peeled & thinly sliced (3–4 mm)
• 1 small butternut squash, peeled, seeded & thinly sliced
• 2–3 large carrots, thinly sliced lengthwise (use peeler or knife)
• 2 tbsp olive oil
• Salt & black pepper

🧀 Filling

• 200g feta cheese, crumbled
• ½ cup walnuts, roughly chopped
• 1 cup spinach (fresh or thawed frozen, squeezed dry)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp dried thyme or oregano

🍁 Maple Cranberry Glaze

• ½ cup cranberries (fresh or dried)
• 3 tbsp maple syrup
• ¼ cup water or orange juice
• 1 tsp balsamic vinegar (optional but recommended)
• Pinch of salt

🥛 Optional Cream Layer (adds richness)

• ½ cup yogurt or cream
• 2 tbsp milk
• Pinch nutmeg
• Salt & pepper

👩‍🍳 Step-by-Step Instructions

1. 🔥 Prep & Roast Vegetables

• Preheat oven to 190°C (375°F)
• Toss sweet potato, squash, and carrot slices with olive oil, salt, and pepper
• Arrange on trays (slightly overlapping is fine)

👉 Roast for 15–20 minutes until just tender (not fully soft—they’ll cook more later)

2. 🧄 Make the Filling

• Heat a pan with a little oil
• Sauté onion for 3–4 minutes until soft
• Add garlic → cook 1 minute
• Add spinach → cook until wilted/dry
• Turn off heat, mix in:
  • Feta
  • Walnuts
  • Herbs

👉 Taste and adjust salt (feta is already salty)

3. 🍒 Make Maple Cranberry Glaze

• In a small saucepan, combine:
  • Cranberries
  • Maple syrup
  • Water/orange juice
• Simmer 5–8 minutes until thick and jammy
• Stir in balsamic vinegar + pinch salt

👉 It should be glossy, tangy-sweet—not watery

4. 🥛 Optional Cream Mix

Whisk yogurt/cream, milk, nutmeg, salt, and pepper until smooth.

🏗️ Assembly (Layering)

Use a medium baking dish.

Layer order:

1. Thin layer of glaze (or cream) at bottom
2. Sweet potato layer
3. Feta–spinach–walnut mixture
4. Butternut squash layer
5. Light drizzle glaze + cream
6. Carrot layer
7. Repeat layers until finished

👉 Finish with:

• Vegetables on top
• Remaining glaze drizzled generously
• Extra walnuts + feta sprinkled

5. 🔥 Bake

• Cover with foil
• Bake at 190°C for 30 minutes
• Remove foil → bake another 15–20 minutes until:
  • Top is golden
  • Layers are soft and sliceable

6. ⏱️ Rest Before Serving

Let it sit 10–15 minutes before slicing
👉 This helps it hold its shape (important!)

🍽️ Flavor Profile

• Sweet (sweet potato + maple)
• Tangy (cranberry + feta)
• Savory (garlic + herbs)
• Crunchy (walnuts)
• Creamy (optional layer)

🔁 Variations & Tips

Make it vegan:

• Swap feta → tofu + lemon + salt
• Use plant yogurt or skip cream

Add protein:

• Lentils or cooked chickpeas between layers

Extra flavor boost:

• Add chili flakes for heat
• Add orange zest to glaze

For cleaner slices:

• Slice veggies evenly (use mandoline if possible)

💡 Pro Tip

This dish tastes even better the next day—the glaze soaks into the layers and the flavors deepen.