Description
A hearty vegetarian lasagna featuring roasted sweet potato, butternut squash, and carrot layers, topped with tangy feta, crunchy 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
- 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
- 2 cups marinara sauce
- 9 no-boil lasagna noodles
- 1 cup shredded mozzarella cheese
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 small saucepan, combine cranberries and honey. Cook over medium heat for 10 minutes, stirring occasionally, until cranberries burst and glaze thickens. Set aside.
- Reduce oven to 375°F (190°C). In a 9×13 inch baking dish, spread a thin layer of marinara sauce. Layer 3 lasagna noodles, half the roasted vegetables, and 1/3 cup feta. Repeat layers, ending with noodles.
- Top final noodle layer with remaining marinara sauce, mozzarella cheese, and remaining feta. Cover with foil and bake for 25 minutes.
- Remove foil, sprinkle with walnuts, and drizzle with cranberry-honey glaze. Bake uncovered for 10 more minutes until cheese is bubbly. Let cool for 10 minutes before serving.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American