Description
This vibrant Schichtlasagne combines roasted sweet potatoes, butternut squash, and carrots layered with creamy feta and a tangy cranberry glaze, perfect for any occasion.
Ingredients
Scale
- 2 medium sweet potatoes, thinly sliced
- 2 cups diced butternut squash
- 2 medium carrots, thinly sliced
- 2 tablespoons 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 tablespoons honey
- 1 tablespoon balsamic vinegar
Instructions
- Preheat the oven to 190°C (375°F) and lightly grease your baking dish.
- Toss the sliced sweet potatoes, butternut squash, and carrots in a mixing bowl with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet.
- Roast for 15–20 minutes or until tender.
- Layer: Place a layer of roasted sweet potatoes in the dish, followed by feta and walnuts. Repeat layering with butternut squash and carrots.
- Make the glaze: In a small saucepan, combine cranberry juice, honey, and balsamic vinegar. Simmer until syrupy, about 5–7 minutes.
- Drizzle ⅔ of the glaze over the lasagna, cover with foil, and bake for 30 minutes.
- Remove foil, drizzle remaining glaze, and bake for another 10–15 minutes.
- Rest the lasagna for 10 minutes before slicing.
Notes
Feel free to customize by adding seasonal vegetables or using different cheeses as per your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 14g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 30mg