Description
A vibrant, savory-sweet vegetarian lasagna featuring layers of roasted root vegetables, creamy feta, crunchy walnuts, and a tangy pomegranate-honey glaze.
Ingredients
Scale
For the Crust:
- 2 medium 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 walnuts
- 1/4 cup olive oil
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 1/2 cup pomegranate juice
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
- Fresh parsley for garnish
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. Roast on a baking sheet for 20 minutes until tender.
- In a small saucepan, combine pomegranate juice, honey, and balsamic vinegar. Simmer over medium heat for 10 minutes until reduced to a syrupy glaze.
- In a baking dish, layer half the roasted vegetables, sprinkle with half the feta and walnuts. Repeat with remaining vegetables, feta, and walnuts.
- Drizzle half the pomegranate-honey glaze over the top layer. Bake for 15 minutes until cheese is slightly melted.
- Remove from oven, drizzle with remaining glaze, and garnish with fresh parsley before serving.
Notes
You can customize the seasonings to taste.