Description
A delightful vegetarian lasagna featuring layers of sweet potato, butternut squash, and carrot, complemented by creamy feta, crunchy walnuts, and a sweet-tart cranberry-honey glaze. Perfect for a cozy dinner.
Ingredients
- 2 large sweet potatoes, peeled and thinly sliced
- 1 medium butternut squash, peeled, seeded, and thinly sliced
- 3 large carrots, peeled and thinly sliced
- 12 lasagna noodles (oven-ready or cooked according to package)
- 2 cups crumbled feta cheese
- 1 cup chopped walnuts
- 1/2 cup dried cranberries
- 1/4 cup honey
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon ground nutmeg
- 2 cups vegetable broth
- 1 cup heavy cream (optional, for richness)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- In a small bowl, whisk together honey, dried cranberries, and 2 tablespoons of warm water to make the glaze. Set aside.
- Layer the bottom of the baking dish with a thin layer of vegetable broth. Place a layer of lasagna noodles over it.
- Arrange a layer of sweet potato slices over the noodles, then a layer of butternut squash, then carrots. Sprinkle with some feta, walnuts, salt, pepper, thyme, and nutmeg. Drizzle with a little olive oil and some of the cranberry-honey glaze.
- Repeat layers (noodles, vegetables, feta, walnuts, seasonings, glaze) until all ingredients are used, finishing with a layer of noodles topped with remaining feta, walnuts, and glaze. Pour vegetable broth and heavy cream (if using) over the top.
- Cover with foil and bake for 45 minutes. Remove foil and bake for an additional 15-20 minutes, until vegetables are tender and top is golden brown.
- Let rest for 10 minutes before serving.
Notes
You can customize the seasonings to taste. For a vegan version, omit feta and heavy cream, and use maple syrup instead of honey.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Method: Main
- Cuisine: American