Layered Sweet Potato, Butternut Squash,

Carrot Lasagna with Feta, Walnuts,

and Pomegranate-Honey Glaze

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Serves: 4

 

Recipe and Photo courtesy of Top Easy Recipes 26.3.26

 

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Ingredients:

 

For the vegetable layers:

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• 2 large sweet potatoes (thinly sliced)

• 1 medium butternut squash (peeled and thinly sliced)

• 4 large carrots (thinly sliced)

• 2 tbsp olive oil

• 1 tsp dried thyme

• 1 tsp paprika

• 1/2 tsp garlic powder

• Salt and black pepper to taste

 

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For the pomegranate-honey glaze:

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• 1/2 cup pomegranate seeds

• 3 tbsp honey

• 2 tbsp water

• 1 tbsp lemon juice

• 1/2 tsp cinnamon

 

For layering & topping:

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• 1/2 cup crumbled feta cheese

• 1/3 cup walnuts (toasted and chopped)

• Fresh parsley (chopped)

• 1 tbsp olive oil (for finishing drizzle)

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Method

 

1. Preheat oven to 200°C (400°F) and lightly grease a baking dish with olive oil.
    

2. Toss sweet potatoes, butternut squash, and carrots with olive oil, thyme, paprika, garlic powder, salt, and black pepper.
    

3. Layer vegetables in a baking dish, alternating slices to create a colorful stacked “lasagna” effect.
    

4. Cover with foil and bake for 35 minutes, then uncover and bake another 15–20 minutes until tender and slightly caramelized.
    

5. Meanwhile, prepare the pomegranate-honey glaze by simmering pomegranate seeds, honey, water, lemon juice, and cinnamon in a saucepan for 5–7 minutes until slightly thickened. Lightly mash seeds to release juice.
    

6. Remove lasagna from oven and drizzle generously with the warm glaze.
    

7. Top with crumbled feta, toasted walnuts, and fresh parsley.
    

8. Finish with a light drizzle of olive oil and serve warm.