Layered Sweet Potato, Butternut Squash & Parsnip Lasagna with Feta, Walnuts & Cranberry-Honey Glaze

Layered Sweet Potato, Butternut Squash & Parsnip Lasagna with Feta, Walnuts & Cranberry-Honey Glaze

A beautiful sweet-and-savory vegetarian lasagna made with thin layers of roasted sweet potato, creamy butternut squash, tender parsnips, tangy feta, toasted walnuts, and a glossy cranberry-honey glaze. It’s perfect for a cozy fall dinner, holiday table, or special vegetarian meal.

Ingredients
For the Roasted Vegetables
2 medium sweet potatoes, peeled and thinly sliced
3 cups butternut squash, peeled and cut into ½-inch cubes
3 medium parsnips, peeled and thinly sliced
2 tbsp olive oil
1 tsp dried thyme
1 tsp dried rosemary
½ tsp ground cinnamon
½ tsp salt
¼ tsp black pepper
For the Creamy Feta Layer
8 oz (225 g) feta cheese, crumbled
¾ cup plain Greek yogurt
¼ cup grated Parmesan cheese
1 garlic clove, minced
1 tbsp fresh lemon juice
½ tsp dried oregano
¼ tsp black pepper
For the Lasagna
9–12 lasagna noodles
1½ cups shredded mozzarella cheese
½ cup chopped walnuts, toasted
¼ cup dried cranberries
2 tbsp fresh parsley, chopped
1 tbsp fresh sage, finely chopped, optional
Cranberry-Honey Glaze
½ cup cranberry sauce, preferably whole-berry
2 tbsp honey
1 tbsp fresh orange juice
1 tsp orange zest
1 tsp balsamic vinegar
Pinch of cinnamon
Pinch of salt
Instructions

1. Roast the Vegetables

Preheat oven to 425°F (220°C).

Line two large baking sheets with parchment paper.

Place the sweet potato slices, butternut squash, and parsnips in a large bowl.

Add olive oil, thyme, rosemary, cinnamon, salt, and black pepper. Toss until evenly coated.

Spread the vegetables in a single layer.

Roast for 25–30 minutes, turning the squash and parsnips halfway through.

The vegetables should be tender and lightly caramelized around the edges.

Set aside to cool slightly.

2. Cook the Lasagna Noodles

While the vegetables roast, cook the lasagna noodles according to the package directions until just tender.

Drain and lay them flat on a lightly oiled baking sheet or parchment paper so they don’t stick together.

Tip: Oven-ready lasagna noodles can also be used according to their package directions.

3. Prepare the Feta Cream

In a bowl, combine:

Feta
Greek yogurt
Parmesan
Garlic
Lemon juice
Oregano
Black pepper

Mix until creamy but still slightly textured.

4. Make the Cranberry-Honey Glaze

Add cranberry sauce, honey, orange juice, orange zest, balsamic vinegar, cinnamon, and salt to a small saucepan.

Warm over low-medium heat for 3–5 minutes, stirring occasionally.

The mixture should become glossy and slightly thickened.

Remove from the heat and set aside.

5. Assemble the Lasagna

Reduce oven temperature to 375°F (190°C).

Lightly grease a 9 × 13-inch baking dish.

Spread a thin layer of the roasted butternut squash and a little feta mixture across the bottom.

Add a layer of lasagna noodles.

Top with:

Sweet potato slices
Butternut squash
Parsnips
Feta cream
A small sprinkle of walnuts
A few dried cranberries

Repeat the layers until the ingredients are used.

Finish with a final layer of noodles.

Spread the remaining feta mixture over the top and sprinkle with mozzarella.

6. Bake

Cover the dish tightly with foil.

Bake for 25 minutes.

Remove the foil and bake for another 15–20 minutes, until the cheese is melted and lightly golden.

For a more golden top, broil for 1–2 minutes, watching carefully.

7. Rest

Remove from the oven and allow the lasagna to rest for 10–15 minutes before slicing.

This helps the layers set and makes serving easier.

8. Add the Glaze & Garnishes

Drizzle a little cranberry-honey glaze over each serving.

Top with toasted walnuts, dried cranberries, fresh parsley, and optional fresh sage.

Serve warm.

Recipe Details

Prep Time: 30 minutes
Roasting Time: 25–30 minutes
Baking Time: 40–45 minutes
Resting Time: 10–15 minutes
Total Time: About 1 hour 45 minutes
Servings: 8
Course: Main Dish
Cuisine: Mediterranean-inspired / Vegetarian

Approximate Nutrition

Per serving, depending on the exact noodles and cheese used:

Calories: ~500–550
Protein: ~18–22 g
Carbohydrates: ~60–68 g
Fat: ~22–26 g
Fiber: ~7–9 g
Sugar: ~15–20 g
Sodium: varies depending on feta, Parmesan, mozzarella, and noodles

Nutrition is an estimate and will vary according to brands and portion sizes.

Nut & Allergen Information
Tree Nuts

Contains walnuts.

Walnuts can be omitted if you need a nut-free version.

Peanuts

No peanuts are included.

Dairy

Contains dairy from:

Feta
Greek yogurt
Parmesan
Mozzarella
Wheat/Gluten

Contains wheat/gluten from traditional lasagna noodles.

For a gluten-free version, use certified gluten-free lasagna noodles.

Eggs

Traditional lasagna noodles may contain eggs, depending on the brand. Check the package label.

Soy

No soy is intentionally added, but check packaged cheese, noodles, and cranberry sauce for allergen information.

Nut-Free Version

Simply omit the walnuts or replace them with toasted pumpkin or sunflower seeds. Be sure to check packaged ingredients for cross-contact if preparing for someone with a severe nut allergy.

Easy Substitutions

Walnuts: Use pecans, pumpkin seeds, sunflower seeds, or omit.

Feta: Use goat cheese or ricotta.

Greek yogurt: Use ricotta or a dairy-free plain yogurt.

Mozzarella: Use fontina, provolone, or a dairy-free mozzarella alternative.

Sweet potato: Use additional butternut squash or pumpkin.

Parsnips: Substitute carrots.

Cranberry sauce: Use cranberry preserves or a reduced cranberry-orange jam.

Honey: Use maple syrup for a vegetarian-friendly alternative if preferred.

Helpful Tips
Slice the sweet potatoes and parsnips thinly so they layer easily.
Don’t overcrowd the roasting pans; spreading the vegetables out helps them caramelize.
Toast the walnuts before adding them for a deeper, nuttier flavor.
Let the lasagna rest before cutting so the layers don’t slide apart.
For a stronger savory flavor, add a little fresh sage between the layers.
For more sweetness, drizzle extra cranberry-honey glaze over individual servings.
For more protein, add cooked lentils or white beans between the vegetable layers.
Storage & Reheating

Refrigerator: Store covered in the refrigerator for up to 4 days.

Reheating: Warm individual portions in the microwave or reheat the entire dish covered at 350°F (175°C) until heated through.

Freezing: Freeze individual portions or the assembled, unbaked lasagna for up to 2–3 months. Thaw overnight in the refrigerator before baking.

For best texture, add fresh walnuts and cranberry glaze after reheating.

Q&A

Q: Can I make this lasagna ahead of time?
A: Yes. Assemble it up to 24 hours ahead, cover, and refrigerate. Bake when ready, adding a little extra baking time if the dish is cold.

Q: Can I use pumpkin instead of butternut squash?
A: Yes. Cubed pumpkin or canned pumpkin can work. If using canned pumpkin, spread it thinly rather than roasting it.

Q: Can I use carrots instead of parsnips?
A: Absolutely. Carrots provide a similar sweetness and roast beautifully.

Q: Can I make this without walnuts?
A: Yes. Simply omit them or use toasted pumpkin or sunflower seeds for crunch.

Q: Can I make it gluten-free?
A: Yes. Use certified gluten-free lasagna noodles and verify the other packaged ingredients.

Q: Can I make this vegan?
A: Yes, with suitable plant-based feta, yogurt, Parmesan, mozzarella, and a vegan lasagna noodle. Replace honey with maple syrup.

Q: Is this recipe vegetarian?
A: Yes, as written.

Q: Can I increase the protein?
A: Yes. Add cooked lentils, white beans, or a layer of cottage cheese mixed with the feta.

Q: Can I use cottage cheese instead of Greek yogurt?
A: Yes. Blend the cottage cheese first for a smoother filling, then combine it with the feta.

Q: Can I use maple syrup instead of honey?
A: Yes. Maple syrup works particularly well with sweet potato, squash, and cranberry.

Q: Can I make the cranberry glaze without honey?
A: Yes. Use maple syrup or simply simmer the cranberry sauce with orange juice and balsamic vinegar.

Q: Why does my lasagna fall apart when I slice it?
A: It may need more resting time. Let it sit for at least 10–15 minutes after baking before slicing.

Q: Can I add spinach?
A: Yes. Add sautéed, well-drained spinach between the layers.

Q: Can I add mushrooms?
A: Definitely. Sauté sliced mushrooms until their moisture has evaporated, then layer them into the lasagna.

Q: What cheese pairs best with the vegetables?
A: Feta gives a salty contrast to the sweet vegetables, while mozzarella creates a creamy, melty topping. Goat cheese is another excellent option.

Q: Can I prepare the roasted vegetables the day before?
A: Yes. Roast and refrigerate them in airtight containers for up to 2–3 days before assembling.

Q: What makes this lasagna different from traditional lasagna?
A: Instead of a meat-and-tomato filling, it uses roasted sweet potato, butternut squash, parsnips, feta, walnuts, and cranberry-honey flavors for a sweet-savory seasonal combination.