Beschreibung
A vibrant and comforting lasagna featuring layers of sweet potatoes, butternut squash, and carrots, complemented by feta and topped with a tangy glaze.
Zutaten
Menge
- 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
Zubereitung
- Preheat your oven to 375°F (190°C) and grease a medium-sized baking dish.
- In a bowl, toss sliced sweet potatoes, diced butternut squash, and thinly sliced carrots with 1 tablespoon of olive oil, salt, and pepper. Roast in the oven for 15–20 minutes until just tender.
- Begin layering by placing a layer of sweet potatoes at the bottom of the baking dish. Sprinkle with crumbled feta and toasted walnuts.
- Continue layering with diced butternut squash, followed by sliced carrots, alternating the veggies, feta, and walnuts until all ingredients are used, finishing with a final layer of sweet potatoes.
- In a saucepan, bring cranberry juice, honey, and balsamic vinegar to a simmer. Reduce for about 5–7 minutes until thickened.
- Drizzle two-thirds of the glaze over the lasagna, cover with foil, and bake for 30 minutes.
- Remove the foil, drizzle the remaining glaze over the lasagna, and bake uncovered for an additional 10–15 minutes until golden and bubbling.
- Let it rest for about 10 minutes before slicing and serving.
Tipps
Use a mandoline slicer for uniform slices. This lasagna can be made ahead of time. Consider adding sautéed spinach or herbs for extra flavor.
Nährwerte
- Portionsgröße: 1 serving
- Kalorien: 320
- Zucker: 10g
- Natrium: 400mg
- Fett: 18g
- Gesättigte Fettsäuren: 5g
- Ungesättigte Fettsäuren: 9g
- Transfettsäuren: 0g
- Kohlenhydrate: 35g
- Ballaststoffe: 6g
- Eiweiß: 8g
- Cholesterin: 30mg