Go Back
–+ servings
Layered Root Veggie Lasagna

Layered Root Veggie Lasagna That Will Wow Your Taste Buds

This Layered Root Veggie Lasagna features vibrant layers of sweet potatoes, butternut squash, and carrots for a deliciously satisfying dish.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 6 slices
Course: Lunch
Cuisine: Vegetarian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetable Layers
  • 2 medium Sweet Potatoes Provides natural sweetness and can be substituted with mashed potatoes.
  • 1 medium Butternut Squash Adds rich color; can be replaced with pumpkin puree.
  • 3 medium Carrots Zucchini can be used for a milder flavor.
For the Cheese Layer
  • 1 cup Feta Cheese Can be substituted with goat cheese.
For the Crunch
  • 1 cup Walnuts Pumpkin seeds can be used for a nut-free option.
For the Glaze
  • 1 cup Cranberry-Honey Glaze Pomegranate molasses mixed with maple syrup works for a richer flavor.

Equipment

  • 9x13 inch baking dish
  • Mandoline or sharp knife

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Slice sweet potatoes, butternut squash, and carrots thinly, aiming for even thickness about 1/8 inch.
  2. In a greased 9x13-inch baking dish, layer sweet potatoes, then butternut squash, followed by carrots. Sprinkle crumbled feta and walnuts over each layer. Repeat until all ingredients are used.
  3. Drizzle cranberry-honey glaze between layers and on top, ensuring a glossy finish.
  4. Bake for approximately 45 minutes until tender and slightly golden.
  5. Let the lasagna cool for about 10 minutes before slicing for defined portions.
  6. Serve warm, garnished with fresh herbs and extra glaze if desired.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 8gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 15mgSodium: 350mgPotassium: 600mgFiber: 6gSugar: 5gVitamin A: 18000IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Notes

Slice vegetables thinly for best results, and consider making ahead a day prior for easy preparation. Store leftovers covered in the fridge for up to 4 days or freeze for 3 months.

Tried this recipe?

Let us know how it was!