Description
A vibrant, savory-sweet vegetarian lasagna featuring thinly sliced root vegetables layered with creamy feta, crunchy walnuts, and a tangy cranberry-honey glaze.
Ingredients
- 2 medium sweet potatoes, peeled and thinly sliced
- 1 small butternut squash, peeled and thinly sliced
- 3 large carrots, peeled and thinly sliced
- 8 oz feta cheese, crumbled
- 1 cup walnuts, chopped and toasted
- 1 cup fresh cranberries
- 1/4 cup honey
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and black pepper to taste
- 1/2 cup vegetable broth
- Fresh parsley for garnish
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- In a bowl, toss sweet potato, butternut squash, and carrot slices with olive oil, garlic, thyme, rosemary, salt, and pepper until evenly coated.
- Arrange a single layer of vegetable slices in the baking dish, overlapping slightly. Sprinkle with a third of the feta and walnuts.
- Repeat layering vegetables, feta, and walnuts two more times, ending with a vegetable layer on top.
- Pour vegetable broth over the lasagna, cover with foil, and bake for 25 minutes.
- Meanwhile, combine cranberries and honey in a small saucepan. Cook over medium heat until cranberries burst and sauce thickens, about 10 minutes.
- Remove foil from lasagna, spoon cranberry-honey glaze over the top, and bake uncovered for 5 more minutes until vegetables are tender.
- Let rest for 10 minutes, garnish with fresh parsley, and serve warm.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American