Description

A hearty and festive vegetarian lasagna that layers roasted sweet potato, butternut squash, and carrot with creamy feta, crunchy walnuts, and a tangy cranberry-honey glaze. This dish is a colorful twist on classic lasagna, perfect for holiday dinners or cozy autumn nights.

Ingredients

1 large sweet potato, peeled and thinly sliced
1 small butternut squash, peeled, seeded, and thinly sliced
2 large carrots, peeled and thinly sliced
1 tablespoon olive oil
Salt and black pepper to taste
9 lasagna noodles, cooked according to package directions
2 cups ricotta cheese
1 egg
1 cup shredded mozzarella cheese
1/2 cup crumbled feta cheese
1/2 cup chopped walnuts
For the cranberry-honey glaze: 1/2 cup cranberry sauce, 2 tablespoons honey, 1 tablespoon balsamic vinegar
Fresh thyme or sage for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 400°F (200°C). Toss sweet potato, butternut squash, and carrot slices with olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes, until tender but not mushy. Reduce oven temperature to 375°F (190°C).
In a small bowl, combine ricotta cheese, egg, and half of the mozzarella cheese. Mix well and set aside.
In another small bowl, whisk together cranberry sauce, honey, and balsamic vinegar to make the glaze.
Spread a thin layer of the cranberry-honey glaze on the bottom of a 9×13-inch baking dish. Place a layer of lasagna noodles over the glaze.
Spread half of the ricotta mixture over the noodles. Layer half of the roasted vegetables on top. Sprinkle with half of the feta and half of the walnuts. Drizzle with some of the glaze.
Repeat layers: noodles, remaining ricotta, remaining vegetables, remaining feta, and walnuts. Drizzle with more glaze.
Top with a final layer of noodles. Spread the remaining mozzarella over the top. Pour any remaining glaze over the cheese.
Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden.
Let rest for 10 minutes before serving. Garnish with fresh thyme or sage if desired.

Notes

You can customize the seasonings to taste. For a gluten-free version, use gluten-free lasagna noodles. The glaze can be made ahead and refrigerated.

Prep Time: 30 minutes
Cook Time: 45 minutes
Method: Main
Cuisine: American