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Close-up of layered sweet potato lasagna made with sweet potatoes, butternut squash, carrots, feta cheese, and walnuts, topped with cranberry glaze in a rustic home kitchen setting with natural light.

Layered Sweet Potato Lasagna with Feta and Walnuts

This Layered Sweet Potato Lasagna is an elegant, nutrient-dense centerpiece that replaces traditional pasta with thinly sliced root vegetables. Featuring roasted butternut squash and carrots, tangy feta, and crunchy walnuts, it’s all brought together with a sweet-tart cranberry-honey glaze. A colorful, Mediterranean-inspired dish that’s perfect for healthy family dinners or festive holiday gatherings.

  • Total Time: 65 minutes
  • Yield: 6 servings 1x

Ingredients

Scale

2 medium sweet potatoes, thinly sliced

2 cups diced butternut squash

2 medium carrots, thinly sliced

2 tbsp 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 tbsp honey

1 tbsp balsamic vinegar

Instructions

1. Preheat oven to 375°F (190°C) and grease a baking dish with olive oil.

2. Toss sliced sweet potatoes, diced squash, and carrot rounds with 1 tbsp olive oil, salt, and pepper. Roast on a baking sheet for 15–20 minutes until just tender.

3. Begin layering: Place a single layer of sweet potato slices at the bottom of the dish, followed by a sprinkle of feta and walnuts.

4. Add a layer of butternut squash, then a layer of carrots. Repeat the process—sweet potato, feta, walnuts—until all ingredients are used, finishing with a top layer of sweet potatoes.

5. In a small saucepan, simmer cranberry juice, honey, and balsamic vinegar over medium heat for 5–7 minutes until reduced and thickened.

6. Drizzle two-thirds of the glaze over the lasagna. Cover with foil and bake for 30 minutes.

7. Remove the foil, drizzle with the remaining glaze, and bake uncovered for 10–15 minutes until the top is golden.

8. Let the lasagna rest for 10 minutes before slicing to allow the layers to set.

Notes

Use a mandoline for consistent 1/8-inch slices to ensure even cooking.

Don’t skip the pre-roasting step; it concentrates the vegetable flavors and prevents a soggy lasagna.

To make it vegan, swap feta for dairy-free cheese and honey for maple syrup.

Letting the dish rest after baking is essential for clean, beautiful slices.

Store leftovers in an airtight container for up to 4 days or freeze for up to 2 months.

  • Author: Angelina
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Roasting & Baking
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 slice
  • Calories: 260
  • Sugar: 16g
  • Sodium: 350mg
  • Fat: 14g
  • Saturated Fat: 4g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 4g
  • Protein: 6g
  • Cholesterol: 22mg

Keywords: sweet potato lasagna, root vegetable lasagna, grain-free lasagna, healthy holiday side, cranberry honey glaze