Mediterranean Layered Sweet Potato, Butternut Squash, Carrot Lasagna with Feta, Walnuts & Cranberry-Honey Glaze
A rich vegetarian bake that layers roasted sweet potatoes, butternut squash, and carrots with herbed feta filling, crunchy walnuts, and a glossy cranberry-honey glaze. It has the comfort of lasagna without pasta, combining sweet, savory, tangy, and earthy Mediterranean flavors.
Servings
6–8
Prep Time
40 minutes
Cook Time
1 hour 10 minutes
Ingredients
Vegetable Layers
- 2 large sweet potatoes
- 1 medium butternut squash
- 4 large carrots
- 2 tbsp olive oil
- 1 tsp sea salt
- ½ tsp black pepper
- 1 tsp smoked paprika
- 1 tsp dried oregano
Slice all vegetables lengthwise into thin lasagna-like sheets.
Herbed Feta Filling
- 250 g feta cheese, crumbled
- 1 cup ricotta cheese
- 1 egg
- 2 cloves garlic, minced
- 2 tbsp chopped parsley
- 1 tbsp chopped mint
- 1 tsp lemon zest
- ½ tsp chili flakes
- Black pepper to taste
Mix until creamy but still textured.
Walnut Layer
- 1 cup walnuts, roughly chopped
- 1 tsp olive oil
- ½ tsp cinnamon
- Pinch of salt
Toast lightly in a skillet for 4–5 minutes.
Cranberry-Honey Glaze
- 1 cup dried cranberries
- ½ cup orange juice
- 2 tbsp honey
- 1 tbsp balsamic vinegar
- 1 tsp fresh thyme
- Pinch chili flakes
Simmer for 8–10 minutes until glossy and slightly thick.
The glaze should taste sweet-tart with mild acidity.
Optional Sauce Layer
For a creamier lasagna:
- 1 cup Greek yogurt
- 2 tbsp tahini
- 1 tbsp lemon juice
- 2 tbsp water
- Pinch salt
Whisk smooth.
Step-by-Step Instructions
1. Roast the Vegetables
Preheat oven to 200°C (400°F).
Arrange sliced:
- sweet potatoes
- squash
- carrots
on baking trays.
Brush with olive oil and season with:
- salt
- pepper
- paprika
- oregano
Roast 15–20 minutes until slightly tender but not fully soft.
This prevents watery lasagna layers.
2. Make the Filling
Combine feta, ricotta, egg, herbs, garlic, lemon zest, and pepper.
The filling should be thick and spreadable.
3. Prepare the Cranberry Glaze
In a saucepan combine:
- cranberries
- orange juice
- honey
- balsamic
- thyme
Cook over medium heat until syrupy.
Lightly mash some cranberries for texture.
4. Assemble the Lasagna
Grease a baking dish.
Layer Order
- Thin glaze layer
- Sweet potato slices
- Feta filling
- Walnuts
- Butternut squash
- Yogurt-tahini sauce (optional)
- Carrot slices
- Cranberry glaze
Repeat until ingredients are used.
Finish with:
- feta crumbles
- walnuts
- glaze drizzle
5. Bake
Cover with foil.
Bake at 190°C (375°F) for 35 minutes.
Remove foil and bake another 15–20 minutes until:
- golden
- bubbling
- slightly caramelized on top
Rest 15 minutes before slicing.
Flavor Profile
This dish balances:
- sweet roasted vegetables
- salty feta
- earthy walnuts
- tart cranberries
- citrus brightness
- warm Mediterranean herbs
Serving Suggestions
Serve with:
- arugula salad
- lemony couscous
- roasted chickpeas
- grilled halloumi
- pomegranate seeds
Storage
- Refrigerate up to 4 days
- Reheats well
- Can be frozen before baking
Optional Variations
Vegan Version
Replace:
- feta → almond feta
- ricotta → cashew ricotta
- honey → maple syrup
- egg → flax egg
Extra Protein
Add:
- lentils
- spinach
- chickpeas
Holiday Style
Add:
- sage
- nutmeg
- pomegranate molasses
Approximate Nutrition (per serving)
- Calories: 320–450
- Protein: 11–16 g
- Fiber: 6–9 g
