Layered Sweet Potato Lasagna with Feta and Walnuts

Layered Sweet Potato, Butternut Squash, Carrot Lasagna with Feta, Walnuts, and Cranberry-Honey Glaze – A Stunning Comfort Food Centerpiece

This vibrant vegetable lasagna comes together in under an hour and delivers a showstopping main dish that feels both rustic and elegant. Thin slices of sweet potato, butternut squash, and carrot are layered with creamy feta, crunchy walnuts, and a sweet-tart cranberry-honey glaze for a dish that balances savory, sweet, and tangy in every bite. I discovered this combination while wandering through a farmer’s market in Vermont, where the autumn colors inspired me to build something that looked as beautiful as it tasted. It is surprisingly simple to assemble, with no pasta sheets or complicated sauces required.

The natural sweetness of the roasted vegetables pairs perfectly with the salty feta, while the walnuts add a welcome crunch and the glaze ties everything together with a glossy, festive finish. This is the kind of dish that makes you want to gather everyone around the table.

Why You’ll Love This Recipe

• Naturally gluten-free and grain-free, using vegetables as the base instead of pasta
• Bursting with fall flavors from roasted squash, sweet potato, and carrot
• The cranberry-honey glaze adds a glossy, tangy-sweet finish that elevates the whole dish
• Perfect for holiday entertaining or a cozy weekend dinner that feels special
• Warm, comforting, and satisfying – it is like a hug on a plate

Ingredients

• 1 large sweet potato, peeled and sliced into thin rounds
• 1 medium butternut squash, peeled, seeded, and sliced into thin half-moons
• 4 medium carrots, peeled and sliced into thin rounds
• 8 oz feta cheese, crumbled
• 1/2 cup walnuts, roughly chopped
• 1/3 cup dried cranberries
• 3 tablespoons honey
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder

Instructions

• Preheat your oven to 400°F and lightly grease a 9×13-inch baking dish with olive oil.
• In a large bowl, toss the sweet potato, butternut squash, and carrot slices with olive oil, salt, pepper, thyme, and garlic powder until evenly coated.
• Arrange a single layer of vegetable slices in the prepared dish, overlapping slightly for a tight fit.
• Sprinkle a generous layer of crumbled feta and a handful of walnuts over the vegetables.
• Repeat the layering process with the remaining vegetables, feta, and walnuts, creating 3 to 4 layers total.
• In a small bowl, whisk together the honey and dried cranberries. Warm in the microwave for 15 seconds if needed to combine, then drizzle the mixture evenly over the top layer.
• Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for another 15 to 20 minutes, until the vegetables are tender and the edges are slightly caramelized.
• Let the lasagna rest for 10 minutes before slicing and serving. The glaze will thicken slightly as it cools.

Pro Tips

• Slice all vegetables to about 1/8-inch thickness for even cooking. A mandoline makes this quick and consistent.
• Do not skip the resting time after baking. It allows the layers to set so the lasagna holds its shape when cut.
• If the glaze is too thick to drizzle, add a teaspoon of warm water and stir until smooth.
• For a deeper flavor, toast the walnuts in a dry pan for two minutes before adding them to the layers.
• Check the sweet potato for doneness with a knife – it should slide through easily with no resistance.

Variations

• Swap the feta for goat cheese or ricotta salata for a tangier, creamier profile.
• Add a layer of sautéed spinach or kale between the vegetable layers for extra greens.
• Use pecans or almonds instead of walnuts, and replace dried cranberries with dried cherries or raisins.
• For a savory twist, omit the honey and drizzle with balsamic glaze instead, then top with fresh rosemary.

Frequently Asked Questions

• Can I make this lasagna ahead of time? Yes, assemble it completely, cover, and refrigerate for up to 24 hours before baking. You may need to add 5 to 10 minutes to the baking time.
• How do I store leftovers? Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave until warm.
• Can I freeze this dish? Yes, freeze the baked and cooled lasagna for up to 2 months. Thaw overnight in the fridge before reheating.
• What can I use instead of butternut squash? Try kabocha squash, acorn squash, or even parsnips for a similar texture and sweetness.
• Is this recipe vegan? Not as written, but you can use a dairy-free feta alternative and replace the honey with maple syrup for a vegan version.
• Can I add a protein to this lasagna? Absolutely, shredded rotisserie chicken or cooked lentils make great additions between the layers.

More Recipes You’ll Love

• Roasted Carrots with Whipped Feta and Maple Walnuts
• Roasted Sweet Potato with Whipped Feta and Honey
• Crispy Brussels Sprouts with Cranberry Honey Glaze
• Maple Roasted Brussels Sprouts with Feta and Pecans

Shaykee

I’m Shaykee—born in Morocco, seasoned across continents. From airplane galleys to home kitchens, I share the flavors and stories that shaped my journey.