Description
A vegetarian lasagna featuring layers of sweet potato, butternut squash, and carrot, complemented by feta, walnuts, and a cranberry-honey glaze. Perfect for a cozy dinner.
Ingredients
- 2 large sweet potatoes, thinly sliced
- 1 small butternut squash, peeled and thinly sliced
- 3 large carrots, thinly sliced lengthwise
- 12 lasagna noodles
- 8 oz feta cheese, crumbled
- 1 cup walnuts, chopped
- 1/2 cup dried cranberries
- 1/4 cup honey
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon dried thyme
- 2 cups béchamel sauce (or heavy cream)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- Cook lasagna noodles according to package instructions; drain and set aside.
- In a small bowl, mix honey and dried cranberries. Set aside.
- Layer ingredients in the baking dish: spread a thin layer of béchamel, then a layer of noodles, followed by sweet potato slices, butternut squash, carrots, feta, walnuts, and a drizzle of the cranberry-honey mixture. Repeat layers, ending with noodles topped with béchamel and remaining feta and walnuts.
- Cover with foil and bake for 40 minutes. Remove foil and bake for another 15-20 minutes until golden and bubbly.
- Let rest for 10 minutes before serving.
Notes
You can customize the seasonings to taste.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Method: Main
- Cuisine: American