Layered Sweet Potato, Butternut & Carrot Lasagna

ByHannah Peterson

(with Cranberry-Maple Glaze)

This gourmet vegan lasagna is sweet, savory, creamy, and crunchy all in one—perfect for a show-stopping dinner 🍁✨

🧾 Ingredients

🍠 Veggie Layers

  • 2 cups sweet potato (sliced thin)
  • 2 cups butternut squash (sliced thin)
  • 1 cup carrots (thin slices)

🧀 Cream Layer

  • 1 cup cashews (soaked)
  • ½ cup plant milk
  • 2 tbsp nutritional yeast
  • Salt + garlic

🍯 Cranberry-Maple Glaze

  • ½ cup cranberries (fresh or dried)
  • 2 tbsp maple syrup
  • 2 tbsp water
  • Pinch of salt

🌰 Topping

  • ½ cup walnuts (chopped)
  • Fresh herbs

👩‍🍳 Instructions

  1. Preheat oven to 375°F (190°C)
  2. Blend cashew cream until smooth
  3. Lightly roast veggie slices (10 mins)
  4. Layer: veggies → cream → repeat
  5. Cover & bake 35–40 mins
  6. Simmer glaze ingredients until thick
  7. Top baked lasagna with glaze + walnuts
  8. Rest before slicing

🍽️ Serving Ideas

  • Pair with arugula salad 🥗
  • Add balsamic drizzle for depth
  • Serve as a holiday centerpiece 🎉

💡 Tips

  • Slice veggies evenly for clean layers
  • Use mandoline for best results
  • Add spinach or mushrooms for extra layers

🥗 Nutrition

  • Rich in vitamins A & fiber 🥕
  • Healthy fats from walnuts 🌰
  • Naturally dairy-free & nutrient-dense

🔥 Elegant, cozy, and bursting with flavor—this is plant-based comfort turned gourmet! 😍🍠🍁

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