Layered Sweet Potato Butternut Squash Carrot Lasagna Recipe

Okay, bear with me — yes, the title says potato soup but we’re actually here for a Layered Sweet Potato Butternut Squash Carrot Lasagna Recipe vibe. Weird? Maybe. Delicious? Absolutely. I fell in love with this layered veggie lasagna the first time I swapped noodles for roasted slices of sweet potato and butternut squash, and I’ve been making it whenever I want comfort food without pretending I need white carbs. Also, if you want a fun side read about purple sweet potatoes, check out this purple sweet potato recipe I tried and loved.

 

I’ll walk you through a simple, flavorful recipe that layers sweet potatoes, butternut squash, and carrots, finishes with a tangy cranberry-honey glaze, and hits all the right cozy notes. You’ll get ingredients, step-by-step method, pro tips, variations, storage advice, and answers to the questions I know you’ll ask. Ready? Let’s make something gorgeous and cozy, no rocket science required.

Why You’ll Love This Recipe

• Veggie-forward comfort: You get hearty, layered textures without relying on pasta or heavy béchamel.
• Sweet-savory balance: The cranberry-honey-balsamic glaze gives bright acidity that cuts through the natural sweetness.
• Make-ahead friendly: You can roast and prep ahead, then assemble and bake later.
• Crowd-pleaser: It looks fancy but it’s ridiculously simple — perfect for dinner parties or lazy Sundays.
• Gluten-free by default: No noodles here, so GF pals can dig in without modifications.

Ingredients You’ll Need

• 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

Yes, that’s it. Keep pantry staples handy and you’ll be set.

How to Make (Step-by-Step)

Follow these steps and don’t panic if you’re not a chef. I promise this lasagna forgives tiny mistakes like slightly thicker slices or a minute too long in roasting.

Step 1 — Prep and Roast the Veggies

1. Preheat oven to 375°F (190°C). Grease a baking dish.
2. I always use a 9×13 dish. Grease it well so the layers don’t cling like exes.
3. Toss sliced sweet potatoes, squash, and carrots with 1 tbsp olive oil, salt, and pepper. Roast for 15–20 minutes until just tender.
4. Roast until they give a little when you poke them. You don’t want mush — you want structure.

Step 2 — Layer the Lasagna

1. Layer sweet potatoes on the bottom of the dish. Add some feta and walnuts.
2. I like a nice thin layer of feta to keep salt balanced.
3. Add a layer of squash, then carrots. Continue layering vegetables, feta, and walnuts until full. Finish with sweet potatoes on top.
4. Think of it like a veggie mille-feuille — rustic, but chic.

Step 3 — Make the Glaze

1. In a saucepan, simmer cranberry juice, honey, and balsamic vinegar for 5–7 minutes until reduced to a glaze.
2. It will thicken and smell like you just invented Thanksgiving.

Step 4 — Bake

1. Drizzle ⅔ of the glaze over the lasagna. Cover with foil and bake for 30 minutes.
2. The foil traps steam so layers meld.
3. Remove foil, drizzle remaining glaze, and bake uncovered for 10–15 more minutes until golden and bubbling.
4. This step gives you those caramelized edges everyone fawns over.
5. Let rest for 10 minutes before slicing and serving.
6. Resting helps it hold together — unless you like serving lasagna soup, in which case go rogue.

Pro Tips for the Best Results

• Slice evenly: Use a mandoline or a sharp knife so layers cook consistently.
• Don’t over-roast: Get them tender but not falling apart before assembling.
• Toast the walnuts: Toasting brings out nuttiness and prevents sogginess.
• Adjust salt after baking: Feta adds salt; taste before adding more.
• Make ahead: Roast veggies and make glaze a day early — assemble and bake when you’re ready.
• Swap honey for maple if you want a different sweetness profile. FYI, both work well.

Fun Variations & Topping Ideas

I like switching things up depending on who I’m feeding. Want to experiment? Try these.

Variations:

• Add corn for a sweet crunch.
• Crumble in sausage (casings removed) for a meaty take.
• Use this layered mix as a base for a loaded potato soup — yep, you read that right.

Toppings:

• Bacon bits (crispy)
• Shredded cheddar or smoked gouda
• Sliced green onions
• A dollop of sour cream or Greek yogurt

Want vegan? Replace feta with a tangy cashew ricotta or skip cheese entirely and amp up the glaze.

Storing and Reheating

• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat: Warm individual slices in the oven at 350°F (175°C) for 10–15 minutes, or microwave for 2–3 minutes. I prefer the oven to keep textures nice and prevent a soggy top.

Pro tip: Reheat with a splash of water if it seems dry, then finish under the broiler for a minute to crisp the top.

Frequently Asked Questions (FAQ)

Can I make this recipe vegan?

Yes. Swap the feta for cashew ricotta or a store-bought vegan cheese. Use maple syrup instead of honey if you want to keep it fully plant-based.

Can I use canned cranberry sauce instead of cranberry juice?

You can, but canned sauce will be thicker and sweeter. If you use it, reduce the honey and add a splash of water to get the glaze consistency right.

Do I need to peel the vegetables?

I usually peel the butternut squash and carrots. For sweet potatoes, I sometimes leave the skin on for texture and nutrients, especially if they look clean and pretty.

Can I prep this ahead for a dinner party?

Absolutely. Roast the veggies and make the glaze a day ahead. Assemble right before baking so your layers don’t get soggy. You’ll look like a culinary genius.

What’s the best way to slice this lasagna?

Let it rest for 10 minutes, then use a sharp chef’s knife. Dip the knife in hot water between cuts to keep slices clean.

Conclusion

This layered sweet potato, butternut squash, and carrot lasagna gives you comfort, flavor contrast, and easy meal prep without the fuss of traditional pasta lasagna. I love how the cranberry-honey glaze wakes up the natural sweetness of the veggies, and the crunchy walnuts add just enough texture to keep every bite interesting. Try it for dinner this week — you’ll either impress your guests or enjoy leftovers like a tiny personal victory. IMO, this recipe belongs in the “go-to” rotation whenever you crave cozy food that feels fancy. If you want a vegan spin or more inspiration for squash lasagnas, check out this great Butternut Squash Lasagna (Vegan & GF) for extra ideas and variations.