Description
A hearty, vegetarian lasagna featuring layers of roasted sweet potato, butternut squash, and carrot slices, topped with crumbled feta, toasted walnuts, and a sweet-tart cranberry-honey glaze.
Ingredients
Scale
For the Crust:
- 2 medium sweet potatoes, thinly sliced
- 1 small butternut squash, peeled and thinly sliced
- 3 large carrots, thinly sliced
- 1 cup crumbled feta cheese
- 1/2 cup chopped walnuts, toasted
- 1/2 cup fresh cranberries
- 1/4 cup honey
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 9 no-boil lasagna noodles
- 2 cups marinara sauce
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Toss sweet potato, butternut squash, and carrot slices with olive oil, thyme, garlic powder, salt, and pepper. Roast on a baking sheet for 20 minutes until tender.
- In a small saucepan, combine cranberries and honey. Cook over medium heat until cranberries burst and sauce thickens, about 10 minutes. Set aside.
- Spread a thin layer of marinara sauce in a 9×13 inch baking dish. Layer 3 lasagna noodles, half the roasted vegetables, half the ricotta, and a third of the feta. Repeat layers.
- Top with remaining noodles, marinara sauce, Parmesan, and remaining feta. Cover with foil and bake for 25 minutes. Remove foil and bake 10 more minutes until bubbly.
- Let lasagna rest for 10 minutes. Drizzle with cranberry-honey glaze, sprinkle with toasted walnuts, and serve warm.
Notes
You can customize the seasonings to taste.