Vegan Layered Sweet Potato Butternut Squash Carrot Lasagna with Feta Walnuts & Cranberry-Honey Glaze

The Vegan Layered Sweet Potato Butternut Squash Carrot Lasagna with Feta Walnuts & Cranberry-Honey Glaze is a delicious dish. You can make it in one hour. There are 280 kcal per serving in this. Serve your Vegan Layered Sweet Potato Butternut Squash Carrot Lasagna with Feta Walnuts & Cranberry-Honey Glaze with lemon green salad, cucumber mint salad, garlic whole wheat bread, lentil soup, or brown rice. You will not face difficult steps in making this lasagna. Here, we will use sweet potatoes, butternut squash, carrots, olive oil, black pepper, salt, vegan feta cheese, walnuts, cranberry juice, maple syrup, and balsamic vinegar to make it. Chill your lasagna in a box for four days only.

STATS:

• Total time: 1 hour
• Preparation time: 20 minutes
• Serving size: 1 portion
• Cuisine: Italian-American
• Course: Main
• Cooking time: 40 minutes
• Number of calories: 280 kcal
• Servings: 6
• Diet: Vegan

EQUIPMENT:

• Spoon
• Foil
• Oven
• Small saucepan
• Mixing bowl
• Chopping board
• Knife
• Baking dish

INGREDIENTS:

• Two medium sliced sweet potatoes
• 2 cups diced butternut squash
• Two medium sliced carrots
• 2 tbsp olive oil
• Salt
• Black pepper
• 1 cup vegan crumbled feta cheese
• ½ cup toasted & chopped walnuts
• Half a cup of cranberry juice
• 2 tbsp maple syrup
• One tbsp balsamic vinegar

INGREDIENT NOTES:

SWEET POTATOES:

• These are the basic vegetables for your lasagna recipe. You will get sweetness from it, and these will also become softer after baking. You may use zucchini slices as an alternative as well.

BUTTERNUT SQUASH:

• Another important ingredient in your vegan dish is this. It will include a creamy feeling in your lasagna. You will feel a little sweetness in your dish from adding it as well. A substitute for this can be pumpkin as well.

CARROTS:

• Your lasagna will get sweetness if you use this in it. Also, carrots can make crunchy bites of your dish. Use eggplant slices for another choice if you prefer.

OLIVE OIL:

• Adding this oil will include a deep feeling to your dish. It can cook your vegetables easily as well. Use avocado oil if you need another idea.

BLACK PEPPER AND SALT:

• Both of these seasonings will boost the flavor of your recipe. You may also add oregano for more flavor in your lasagna.

VEGAN FETA CHEESE:

• This is an important topping ingredient for your vegan dish. You will get a salty flavor from using it. You can include cashew cheese if you need an alternative for this.

WALNUTS:

• Use walnuts for the topping of your dish. Walnuts will give you healthy fats and crunchier bites in your dish. Add almonds for a different idea as well.

CRANBERRY JUICE:

• You need to add 100% pure cranberry juice if you require the best flavor. The glaze will form from this ingredient if you use it.

MAPLE SYRUP:

• Maple syrup will also make the glaze for your lasagna. You will use this because we cannot use honey in vegan recipes. It will also give sweetness to the glaze. You may add agave syrup if you need another vegan alternative for this.

BALSAMIC VINEGAR:

• Your glaze will become tangy from adding this vinegar. If you require some other option, add apple cider vinegar.

INSTRUCTIONS:

1. Warm your oven to 180°C & then make your baking dish oily.
2. Take a bowl and add pepper, salt, and olive oil to it.
3. Toss all the sliced vegetables in it individually.
4. Add sweet potato slices to the base of your baking dish, and then add carrots.
5. Now you need to layer butternut squash over the carrots.
6. Include walnuts and vegan feta on these layers and repeat these layers again.
7. When you use up the ingredients, take a foil and add it to the dish to bake for 30 minutes.
8. Now, use a saucepan and add balsamic vinegar, maple syrup, and cranberry juice.
9. Warm this mixture on medium flame and cook it for 7 minutes to make it thick.
10. Add this glaze mix to the baked lasagna and bake it again for ten minutes without the foil.
11. Rest your dish for ten minutes so you can eat it.

SERVING SUGGESTIONS:

SALADS:

• Cucumber mint salad
• Lemon green salad

BREADS:

• Toasted sourdough
• Garlic whole wheat bread

SOUPS:

• Lentil soup
• Tomato soup

TIPS:

• You need to cut the vegetables into equal sizes so they bake at the same time.
• Wait for some time to rest your lasagna so that the layers.
• Also, you can toast walnuts for a better flavor in your dish.

STORAGE INFORMATION:

FRIDGE:

• Add this dish to a tight box so you can refrigerate it for four days.

FREEZER:

• Stock your lasagna in portions so you can keep it for 2 months.

FAQs:

Is there any gluten in my lasagna recipe?

• No, there is no gluten because the ingredients don’t have gluten in them.

Should I include protein in my dish?

• Yes, you can add chickpeas or even lentils in the layers of this lasagna to add protein.

NUTRITIONAL INFORMATION:

Potassium: 620 mg

Calories: 280 kcal

Fiber: 6 grams

Calcium: 120 mg

Vitamin A: 9500 IU

Protein: 8 g

Fat: 13 g

Net carbs: 28 grams

Total carbs: 34 g

Sodium: 320 milligrams

Iron: 2.1 milligrams