Description
A stunning vegetarian lasagna that layers sweet roasted vegetables with rich feta cheese, crunchy walnuts, and a tangy cranberry-honey glaze. Perfect for holiday gatherings or a special dinner.
Ingredients
- 2 large sweet potatoes, peeled and thinly sliced
- 1 small butternut squash, peeled, seeded, and thinly sliced
- 3 large carrots, peeled and thinly sliced lengthwise
- 1 cup crumbled feta cheese
- 1/2 cup chopped walnuts
- 1 cup fresh cranberries
- 2 tablespoons honey
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup vegetable broth
- 9 lasagna noodles (no-boil or regular, boiled al dente)
- 1/2 cup grated Parmesan cheese (optional)
Instructions
- Preheat oven to 375°F (190°C). In a small saucepan, combine cranberries, honey, and 2 tablespoons water. Cook over medium heat until cranberries burst and mixture thickens slightly (about 5 minutes). Set aside as glaze.
- Toss sliced sweet potatoes, butternut squash, and carrots with olive oil, thyme, salt, and pepper. Arrange on a baking sheet and roast for 15 minutes, until tender but not mushy.
- Grease a 9×13-inch baking dish. Spread a thin layer of vegetable broth on the bottom. Place a layer of lasagna noodles, then a layer of roasted vegetables, followed by a drizzle of cranberry-honey glaze, a sprinkle of feta, and a few walnuts. Repeat layers, starting with noodles, until all ingredients are used, finishing with a top layer of noodles.
- Pour remaining vegetable broth over the top, and cover dish tightly with foil. Bake for 30 minutes. Remove foil and bake 10 more minutes until bubbly and golden.
- Let lasagna rest for 10 minutes before serving. Sprinkle with Parmesan if desired.
Notes
You can customize the seasonings to taste. For a vegan version, omit feta and use maple syrup instead of honey.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Method: Main
- Cuisine: American