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Vegetable Lasagna with Cranberry Honey Balsamic Glaze

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A comforting vegetable lasagna featuring layers of sweet potatoes, butternut squash, and carrots, topped with a delightful cranberry honey balsamic glaze.

Ingredients

Scale
  • 2 sweet potatoes
  • 1 butternut squash
  • 2 carrots
  • 1 cup feta cheese, crumbled
  • 1/2 cup walnuts, chopped
  • 1 cup cranberry sauce
  • 2 tablespoons honey
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • Salt, to taste
  • Pepper, to taste

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Peel and slice the sweet potatoes, butternut squash, and carrots into thin layers.
  3. In a baking dish, begin layering the sweet potatoes, butternut squash, and carrots, sprinkling feta and walnuts between layers.
  4. Drizzle with olive oil and season generously with salt and pepper.
  5. Roast in the oven for 30-40 minutes until vegetables are tender and slightly caramelized.
  6. In a small saucepan, combine cranberry sauce, honey, and balsamic vinegar. Heat until smooth.
  7. Drizzle the glaze over the roasted lasagna and serve hot.

Notes

Feel free to customize the vegetables based on what’s in season. Leftovers can be stored in the fridge for 3 days or frozen for up to 2 months.

Nutrition

Find it online: https://ameliasweets.com/2026/05/31/cranberry-honey-balsamic-glazed-vegetable-lasagna/

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