Description
A hearty vegetarian lasagna featuring layers of roasted sweet potato, butternut squash, and carrot, topped with crumbled feta, toasted walnuts, and a sweet-tart cranberry-honey glaze.
Ingredients
- 2 medium sweet potatoes, thinly sliced
- 1 small butternut squash, peeled and thinly sliced
- 3 large carrots, thinly sliced
- 1 cup crumbled feta cheese
- 1/2 cup chopped walnuts, toasted
- 1 cup fresh cranberries
- 1/4 cup honey
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 9 no-boil lasagna noodles
- 2 cups marinara sauce
Instructions
- Preheat oven to 400°F (200°C). Toss sweet potato, butternut squash, and carrot slices with olive oil, thyme, garlic powder, salt, and pepper. Roast on a baking sheet for 20 minutes until tender.
- In a saucepan, combine cranberries and honey over medium heat. Cook for 10 minutes, stirring occasionally, until cranberries burst and form a thick glaze. Set aside.
- Spread a thin layer of marinara sauce in a 9×13 inch baking dish. Layer 3 lasagna noodles, half the roasted vegetables, half the ricotta, and a third of the feta. Repeat layers, ending with noodles.
- Top with remaining marinara sauce, Parmesan cheese, and feta. Cover with foil and bake for 30 minutes. Remove foil, sprinkle with walnuts, and bake uncovered for 10 more minutes.
- Drizzle with cranberry-honey glaze before serving. Let rest for 10 minutes, then slice and enjoy.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American