Ingredients
Scale
- 2 medium sweet potatoes
- 2 cups diced butternut squash
- 2 medium carrots
- 1 cup crumbled feta cheese
- ½ cup chopped toasted walnuts
- ½ cup cranberry juice (100% pure)
- 2 tbsp honey
- 1 tbsp balsamic vinegar
- 2 tbsp olive oil
- Salt and black pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C) and grease a baking dish.
- Toss thinly sliced sweet potatoes, butternut squash, and carrots with olive oil, salt, and pepper. Roast for 15-20 minutes until tender.
- Layer ingredients in the baking dish: start with sweet potatoes, then add feta and walnuts, followed by butternut squash and carrots until finished with a final layer of sweet potatoes.
- Simmer cranberry juice, honey, and balsamic vinegar in a saucepan until thickened into a glaze.
- Drizzle two-thirds of the glaze over the lasagna before covering with foil and baking for 30 minutes.
- Remove the foil, drizzle remaining glaze on top, and bake uncovered for an additional 10-15 minutes until golden.
- Let rest for 10 minutes before slicing and serving warm.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 slice (180g)
- Calories: 300
- Sugar: 12g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 20mg