YUM! Vibrant, rich, and stacked with gorgeous autumn layers, this Sweet Potato Butternut Squash Carrot Lasagna is the ultimate grain-free holiday bake! Featuring thinly sliced sweet potatoes and butternut squash in place of pasta noodles, layered with creamy feta, ricotta, toasted walnuts, and a tart cranberry-honey glaze, every bite delivers high-fiber comfort food at its finest!
Why You’ll Love This Recipe
100% Grain-Free & Noodle-Free: Thinly mandoline-sliced root veggies replace processed lasagna sheets for a nutrient-rich, low-glycemic base.
Decadent Sweet & Savory Layers: Creamy whipped feta and ricotta contrast perfectly with naturally sweet squash, roasted carrots, and cinnamon.
Showstopping Holiday Table Piece: Stacks up high with vibrant orange, red, and green layers that look like a professional catering centerpiece.
Essential Kitchen Equipment
Mandoline Slicer or Chef’s Knife: Crucial for slicing the sweet potatoes and butternut squash into thin, uniform “noodle” sheets.
8×8-Inch or 9×9-Inch High-Sided Baking Dish: For building high, clean-cut lasagna layers.
Ingredients
Veggie “Noodle” Layers:
2 medium Sweet potatoes, thinly sliced length-wise or cross-wise into sheets
1 small Butternut squash, neck portion peeled and thinly sliced into sheets
2 large Carrots, peeled and grated
1 tsp Olive oil
1/4 tsp Ground cinnamon
1/4 tsp Salt
1/4 tsp Black pepper
Olive oil spray
Creamy Filling:
1 cup Light feta cheese, crumbled
1/2 cup Light ricotta cheese (or plain Greek yogurt blend)
2 tbsp Fresh parsley, finely chopped
Glaze & Crunchy Topping:
1/4 cup Low-sugar cranberry sauce
1 tbsp Sugar-free honey (or raw honey)
1/4 cup Walnuts, chopped and lightly toasted
Step-by-Step Instructions
1. Prep Oven & Dish: Preheat your oven to 375°F (190°C). Lightly coat an 8×8-inch baking dish with olive oil spray.
2. Prep Veggies & Seasoning: Slice the sweet potatoes and butternut squash into thin sheets (about 1/8-inch thick). Toss the grated carrots in a small bowl with 1 tsp olive oil, cinnamon, salt, and pepper.
3. Whip Cheese Layer: In a bowl, stir together the 1 cup crumbled light feta, 1/2 cup light ricotta, and chopped parsley until well combined.
4. Build Lasagna Layers:
Layer 1: Arrange a single layer of sweet potato slices at the bottom of the pan.
Layer 2: Spread half of the whipped feta-ricotta mixture over the sweet potatoes.
Layer 3: Scatter half of the grated spiced carrots and a layer of butternut squash slices on top.
Layer 4: Repeat with the remaining cheese, carrots, and top with a final layer of sweet potato and squash sheets.
5. Bake Covered: Spray the top layer lightly with olive oil spray. Cover the dish tightly with aluminum foil and bake at 375°F (190°C) for 40 minutes until the veggies are tender when pierced with a fork.
6. Glaze & Finish: Remove the foil. Spread the low-sugar cranberry sauce across the top layer, drizzle with sugar-free honey, and sprinkle with toasted chopped walnuts. Return to the oven uncovered for 8 to 10 minutes until hot and bubbly.
7. Rest & Slice: Let the lasagna rest for 15 minutes before slicing so the vegetable layers set neatly into clean squares!
Chef’s Tips
Use a Mandoline: A mandoline guarantees uniform veggie slices so the lasagna cooks evenly without any hard spots!
Protein Power-Up: Layer cooked ground turkey or lean ground chicken seasoned with Italian herbs between the veggies to easily jump protein over 35g per serving!
Nutritional Breakdown (Per Serving / Yields 6 Portions)
Servings: 6 slices
Calories: ~210 kcal
Protein: 9g (35g+ with ground turkey swap)
Net Carbs: 22g
Fat: 9g
Frequently Asked Questions (FAQ)
Can I make this bake ahead of time?
Yes! Assemble the entire lasagna in your baking dish, cover tightly, and keep in the fridge for up to 2 days before baking. When ready, bake covered for 45 minutes, glaze, and finish uncovered for 10 minutes!