Layered Sweet Potato, Butternut Squash, Carrot & Zucchini “Standing” Lasagna with Feta, Walnuts & Cranberry Honey Glaze

All the cozy, saucy satisfaction of lasagna—without pasta—built from thin vegetable ribbons stood upright for crisp edges, tender centers, and a sweet-salty finish.

Ingredients

• 2 medium sweet potatoes, very thinly sliced (about 500 g)
• 2 cups butternut squash, very thinly sliced (about 300 g)
• 2 carrots, very thinly sliced
• 2 zucchinis, very thinly sliced
• 2 tbsp olive oil (30 ml)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cloves garlic, finely grated or minced (pantry staple)
• 1 tsp dried oregano (pantry staple)
• 1/2 tsp ground cumin (pantry staple)
• 200 g feta, crumbled
• 3/4 cup walnuts, roughly chopped
• 1/2 cup cranberry sauce (or cranberry jam/preserves)
• 2 tbsp honey
• 2 tbsp water
• Optional pantry staples: pinch chili flakes; extra olive oil for drizzling

Method

• 1

  Step 1: Prep the oven & pan

  Preheat oven to **200°C / 400°F** (180°C fan). Lightly oil a **9x13-inch (23x33 cm)** baking dish (or similar).

• 2

  Step 2: Season the veg (don’t skip thin slices!)

  In a large bowl, toss sweet potato, squash, carrot, and zucchini with **olive oil, salt, pepper, garlic, oregano, and cumin** until evenly coated.

• 3

  Step 3: Build the “standing” vertical layers

  Grab a handful of mixed slices and **stand them upright on their edges** in the baking dish, alternating colors as you go. Pack them **snugly** like a row of cards—tight packing is what helps them stay upright and turn lush-tender instead of collapsing.

• 4

  Step 4: Bake covered to soften

  Cover tightly with foil. Bake **30 minutes**, until a knife slips in with only light resistance (the sweet potato should be starting to yield).

• 5

  Step 5: Add feta & walnuts, then brown

  Remove foil. Sprinkle **feta** evenly over the top, then scatter **walnuts**. Return to the oven **uncovered** for **20–25 minutes**, until the feta is lightly golden in spots, walnuts smell toasty, and the exposed veg edges are browned.

• 6

  Step 6: Make the cranberry honey glaze

  While it bakes, combine **cranberry sauce, honey, and water** in a small saucepan over medium heat. Simmer **2–3 minutes**, stirring, until glossy and pourable (like warm maple syrup). If it gets too thick, add **1 tbsp water**.

• 7

  Step 7: Glaze & rest (important for clean serving!)

  Drizzle the warm glaze over the hot “lasagna.” Rest **10 minutes** so juices settle and slices hold together when lifted.

• 8

  Step 8: Serve

  Use a wide spoon to scoop portions, keeping the vertical stacks intact. Finish with a tiny extra drizzle of glaze and a pinch of black pepper (and chili flakes if you like).

Tips

• **Mandoline safety + success:** Use the guard and slice **consistently thin**—it’s the difference between tender layers and crunchy centers.
• **Prevent watery zucchini:** If your zucchini is very juicy, toss slices with a pinch of salt, rest **10 minutes**, then blot before seasoning (still keep the listed salt overall about the same).
• **Cranberry swap (pantry):** If you only have dried cranberries, simmer **1/3 cup** with **1/2 cup water** and **2 tbsp honey** until jammy, then blend or mash.
• **Make-ahead:** Assemble the vertical layers in the dish, cover, and refrigerate up to **24 hours**. Bake as written (add **5–10 minutes** to the covered bake if starting cold).
• **Serving ideas:** Great alongside a simple green salad; also excellent as a holiday-style vegetarian centerpiece.

Nutrition (per serving, estimate)