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and Maple Cranberry Glaze Recipe

and Maple Cranberry Glaze Recipe
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★★★★★

4.8 from 28 reviews

This vibrant Layered Sweet Potato, Butternut Squash, and Carrot Lasagna is a colorful, nutritious, and comforting vegetarian dish. Featuring thinly sliced root vegetables layered with crumbled feta and crunchy walnuts, all topped with a sweet and tangy maple cranberry glaze, this recipe offers a unique twist on traditional lasagna. Perfect as a hearty main or a festive side, it combines natural sweetness with savory herbs for a deliciously satisfying meal.

Ingredients

Scale

Vegetables

  • 2 medium sweet potatoes, peeled and thinly sliced
  • 2 cups butternut squash, peeled and thinly sliced
  • 2 large carrots, peeled and thinly sliced

Seasoning and Cheese

  • 2 tbsp olive oil
  • Salt and black pepper to taste
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1/2 cup crumbled feta cheese
  • 1/2 cup chopped walnuts

Maple Cranberry Glaze

  • 1/2 cup cranberry sauce
  • 2 tbsp maple syrup
  • 1 tbsp lemon juice

Instructions

  1. Preheat and prepare dish: Preheat your oven to 190°C (375°F) and lightly grease a baking dish to prevent sticking.
  2. Toss vegetables: In a large bowl, combine the thinly sliced sweet potatoes, butternut squash, and carrots. Drizzle with olive oil and season with dried thyme, dried oregano, salt, and black pepper. Toss until all pieces are evenly coated.
  3. Layer the vegetables: Arrange the vegetables in the baking dish in alternating layers, similar to constructing a lasagna. Between several layers, sprinkle crumbled feta cheese and chopped walnuts to add creaminess and crunch.
  4. Bake covered: Cover the baking dish with foil and bake in the preheated oven for 35 to 40 minutes, or until the vegetables are tender when pierced with a fork.
  5. Bake uncovered: Remove the foil and continue baking for another 10 to 15 minutes to allow the top to become slightly golden and more flavorful.
  6. Prepare maple cranberry glaze: While the lasagna finishes baking, heat cranberry sauce, maple syrup, and lemon juice in a small saucepan over low heat. Stir until the mixture is warm and slightly thickened, about 3 to 5 minutes.
  7. Glaze and rest: Remove the lasagna from the oven and drizzle the warm maple cranberry glaze evenly over the top. Let the dish rest for a few minutes so the flavors meld and it cools slightly for easier serving.
  8. Serve: Serve warm as a comforting vegetarian main course or a unique side dish.

Notes

  • For thinner slices, use a mandoline slicer for uniform cooking.
  • Walnuts can be toasted briefly to enhance their flavor before adding.
  • This dish can be made a day ahead and reheated gently before serving.
  • For a vegan version, substitute feta cheese with vegan cheese or tofu-based crumble.
  • Adjust seasoning and glaze sweetness to taste depending on cranberry sauce tartness.

Nutrition

Keywords: sweet potato lasagna, butternut squash recipe, vegetarian lasagna, maple cranberry glaze, healthy vegetable bake

Find it online: https://maicook.com/and-maple-cranberry-glaze-recipe/