Sweet Potato & Hemp Veggie Lasagne | Margaret River Hemp Co

Sweet Potato & Hemp Veggie Lasagne

01 Aug, 2026

A colourful, comforting veggie lasagne layered with roasted sweet potato, butternut squash, carrots, creamy feta, toasted walnuts and nutty hulled hemp seeds. Finished with a sweet-tangy cranberry balsamic glaze, this is a beautiful plant-forward dish that feels a little bit special while still being simple to make.

Perfect as a wholesome dinner, a vegetarian centrepiece, or a cosy weekend bake.

Serves: 4–6
Prep time: 20 minutes
Cook time: 55–65 minutes

📌 Ingredients

2 medium sweet potatoes, thinly sliced
2 cups diced butternut squash
2 medium carrots, thinly sliced
2 tbsp olive oil
Salt and black pepper, to taste
1 cup crumbled feta cheese, or vegan cheese/ricotta
½ cup chopped toasted walnuts
¼ cup hulled hemp seeds

Cranberry Balsamic Glaze

½ cup 100% pure cranberry juice
2 tbsp honey
1 tbsp balsamic vinegar

📌 Directions

Preheat your oven to 190°C and lightly grease a baking dish.
Add the sliced sweet potatoes, diced butternut squash and sliced carrots to a mixing bowl. Drizzle with 1 tablespoon of olive oil, season with salt and black pepper, then toss until evenly coated.
Spread the vegetables onto a baking tray and roast for 15–20 minutes, or until just tender. You want them softened but still holding their shape for layering.
Begin building your lasagne in the greased baking dish. Start with a layer of sweet potato slices, then sprinkle over some crumbled feta and chopped walnuts.
Add a layer of roasted butternut squash, followed by more feta and walnuts, then add a layer of carrots. Repeat the layers until all vegetables are used, finishing with sweet potato on top.
Sprinkle the top with the remaining feta, walnuts and the hulled hemp seeds.
To make the glaze, add the cranberry juice, honey and balsamic vinegar to a small saucepan over medium heat. Simmer for 5–7 minutes, or until slightly reduced and glossy.
Drizzle about ⅔ of the glaze over the top of the lasagne. Cover the dish with foil and bake for 30 minutes.
Remove the foil, drizzle over the remaining glaze, and bake uncovered for another 10–15 minutes, or until the top is golden and lightly bubbling.
Allow the lasagne to rest for around 10 minutes before slicing and serving.

Serving Tip

This veggie lasagne is lovely served with a fresh green salad, extra herbs, or a spoonful of Greek yoghurt on the side. For a fully plant-based version, use vegan cheese and swap the honey for maple syrup.

Organic Hemp Seeds

All of our Hemp seed was grown, processed, and packaged right here in Australia.

Check Out Our Hemp Seeds