Description
A savory and sweet twist on classic lasagna, featuring layers of roasted sweet potato, butternut squash, and carrot, combined with creamy feta, crunchy walnuts, and a tangy cranberry-honey glaze. Perfect for holiday dinners or a comforting vegetarian main course.
Ingredients
Scale
- For the Vegetables:
- 2 large sweet potatoes, peeled and sliced into 1/4-inch rounds
- 1 medium butternut squash, peeled, seeded, and sliced into 1/4-inch half-moons
- 3 large carrots, peeled and sliced into 1/4-inch rounds
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- For the Cheese Mixture:
- 1 (15-ounce) container ricotta cheese
- 1 cup crumbled feta cheese
- 1 large egg
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon dried oregano
- 1/4 teaspoon nutmeg
- For the Lasagna Assembly:
- 12 no-boil lasagna noodles
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup chopped walnuts, toasted
- For the Cranberry-Honey Glaze:
- 1/2 cup cranberry sauce (jellied or whole berry)
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon cinnamon
Instructions
- Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
- Toss sweet potato, butternut squash, and carrot slices with olive oil, salt, and pepper. Spread in a single layer on the prepared baking sheets. Roast for 20–25 minutes, flipping halfway, until tender and lightly browned. Remove from oven and let cool slightly. Reduce oven temperature to 375°F (190°C).
- In a medium bowl, combine ricotta, feta, egg, parsley, oregano, nutmeg, and a pinch of salt and pepper. Mix well.
- In a small saucepan, combine cranberry sauce, honey, vinegar, and cinnamon. Warm over low heat, stirring occasionally, until smooth and slightly thickened. Set aside.
- Spread a thin layer of the cranberry-honey glaze on the bottom of a 9×13-inch baking dish.
- Arrange a layer of lasagna noodles over the glaze (about 3 noodles, overlapping slightly).
- Spread half of the ricotta-feta mixture over the noodles. Top with half of the roasted sweet potato, butternut squash, and carrot slices. Sprinkle with 1/3 of the mozzarella and 1/3 of the Parmesan. Drizzle with some of the glaze.
- Repeat with another layer of noodles, remaining ricotta mixture, remaining roasted vegetables, and another 1/3 of the mozzarella and Parmesan. Drizzle with glaze.
- Top with a final layer of noodles. Spread the remaining glaze over the top. Sprinkle with the remaining mozzarella and Parmesan, then scatter the toasted walnuts evenly over the top.
- Cover the dish with foil and bake for 30 minutes. Remove foil and bake for an additional 15–20 minutes, until the top is golden and bubbly.
- Let the lasagna rest for 10 minutes before slicing. Garnish with additional parsley if desired.
Notes
If you prefer a spicier kick, add 1/4 teaspoon red pepper flakes to the ricotta mixture. For a gluten-free version, use gluten-free lasagna noodles. The cranberry-honey glaze can be made ahead and refrigerated. This lasagna also freezes well; bake covered, then cool completely and freeze for up to 3 months.
- Prep Time: 45 minutes
- Cook Time: 1 hour 15 minutes
- Method: Main Course
- Cuisine: American / Fusion
Nutrition
- Calories: 485
- Sugar: 18 g
- Fat: 22 g
- Carbohydrates: 58 g
- Protein: 18 g