Description
A savory autumn-inspired lasagna with layers of roasted sweet potato, butternut squash, and carrot, creamy feta, crunchy walnuts, and a sweet-tart cranberry-honey glaze.
Ingredients
- 2 large sweet potatoes, peeled and thinly sliced
- 1 butternut squash, peeled, seeded, and thinly sliced
- 4 large carrots, peeled and thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 cup crumbled feta cheese
- 1/2 cup chopped walnuts
- 1/2 cup dried cranberries
- 1/4 cup honey
- 1/4 cup water
- 1 tablespoon balsamic vinegar
- 9 oven-ready lasagna noodles
- 2 cups béchamel sauce (or store-bought)
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Toss sweet potato, butternut squash, and carrot slices with olive oil, salt, pepper, and thyme. Spread on a baking sheet and roast for 20 minutes until tender.
- While vegetables roast, make the cranberry-honey glaze: in a small saucepan, combine dried cranberries, honey, water, and balsamic vinegar. Simmer over low heat for 5 minutes, then remove from heat and set aside.
- In a 9×13-inch baking dish, spread a thin layer of béchamel sauce. Layer 3 lasagna noodles, then a third of the roasted vegetables, a third of the feta, and a third of the walnuts. Drizzle with a third of the cranberry-honey glaze.
- Repeat layers two more times: noodles, béchamel, vegetables, feta, walnuts, glaze. Finish with a final layer of noodles and remaining béchamel on top.
- Cover with foil and bake for 30 minutes. Remove foil and bake for another 10 minutes until bubbly and golden.
- Let rest for 10 minutes before slicing. Garnish with fresh parsley if desired. Serve warm.
Notes
You can customize the seasonings to taste. For a vegetarian version, ensure béchamel is made with vegetable broth. Walnuts can be toasted for extra crunch.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Method: Main
- Cuisine: American