Description
A hearty, savory-sweet vegetarian lasagna featuring layers of roasted root vegetables, creamy feta, crunchy walnuts, and a tangy cranberry-honey glaze.
Ingredients
Scale
For the Crust:
- 2 large sweet potatoes, thinly sliced
- 1 small sugar pumpkin, peeled and thinly sliced
- 3 large carrots, thinly sliced
- 1 cup crumbled feta cheese
- 1/2 cup chopped walnuts
- 1 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
- 1/2 cup vegetable broth
- 9 no-boil lasagna noodles
- 1/2 cup grated Parmesan cheese for topping
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Toss sweet potato, pumpkin, 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, honey, and vegetable broth. Simmer over medium heat for 10 minutes until cranberries burst and sauce thickens. Set aside.
- In a 9×13 inch baking dish, spread a thin layer of cranberry-honey glaze. Layer 3 lasagna noodles, followed by half the roasted vegetables, half the feta, and half the walnuts. Repeat layers.
- Top with final 3 noodles, remaining glaze, and sprinkle with Parmesan cheese. Cover with foil and bake for 25 minutes, then uncover and bake 10 more minutes until golden.
- Let cool for 10 minutes before slicing. Garnish with extra walnuts and feta if desired.
Notes
You can customize the seasonings to taste.