Layered Sweet Potato, Butternut Squash & Carrot Lasagna

Ouadie Rhabbouron
  1. In a small saucepan, warm cranberry sauce, honey, and balsamic over low heat.
  2. Whisk until smooth. Add a splash of water if too thick.
  3. Set aside.

4. Assemble the lasagna

Lightly oil a 9×13-inch baking dish.

Layering order:

  1. Thin layer of cranberry-honey glaze
  2. Lasagna noodles
  3. Ricotta-feta mixture
  4. Roasted veggies
  5. Sprinkle of walnuts
  6. Mozzarella

Repeat 2–3 times. End with noodles + glaze + mozzarella.

5. Bake

  1. Cover with foil and bake 30 minutes.
  2. Remove foil and bake another 10–15 minutes, until bubbly and golden.
  3. Let rest 10 minutes before slicing.

6. Finish + serve

Drizzle a little extra cranberry-honey glaze on top and garnish with fresh herbs and more toasted walnuts.

🍽️ Serving Suggestions

  • Serve with a crisp green salad (arugula + apple + lemon vinaigrette).
  • Add roasted Brussels sprouts for a festive, wintery pairing.

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