Description
A savory-sweet vegetarian lasagna featuring roasted vegetable layers, creamy feta, crunchy pecans, and a drizzle of maple-honey glaze.
Ingredients
Scale
For the Crust:
- 2 large sweet potatoes, thinly sliced
- 1 small pumpkin, peeled and thinly sliced
- 3 large carrots, thinly sliced
- 1 cup crumbled feta cheese
- 1/2 cup chopped pecans
- 1/4 cup maple syrup
- 2 tablespoons honey
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Toss sweet potato, pumpkin, and carrot slices with olive oil, thyme, salt, and pepper, then roast on baking sheets for 20 minutes until tender.
- In a bowl, mix ricotta, half the feta, and parsley. In a separate bowl, combine maple syrup and honey for the glaze.
- In a baking dish, layer roasted vegetables, ricotta mixture, and Parmesan, repeating until all ingredients are used, ending with vegetables.
- Sprinkle remaining feta and pecans on top. Bake for 25-30 minutes until bubbly and golden.
- Drizzle with maple-honey glaze before serving warm.
Notes
You can customize the seasonings to taste.