Description
A vibrant, vegetarian lasagna featuring thinly sliced root vegetables layered with creamy feta, crunchy walnuts, and a sweet-tart cranberry-honey glaze. Baked to perfection, it’s a hearty and festive dish.
Ingredients
Scale
For the Crust:
- 2 medium sweet potatoes, peeled and thinly sliced
- 1 small butternut squash, peeled and thinly sliced
- 3 large carrots, peeled and thinly sliced
- 8 oz feta cheese, crumbled
- 1 cup walnuts, roughly chopped
- 1 cup fresh cranberries
- 1/4 cup honey
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp garlic powder
- Salt and black pepper to taste
- 1 cup vegetable broth
- 12 no-boil lasagna noodles
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). In a bowl, toss sweet potato, butternut squash, and carrot slices with olive oil, thyme, garlic powder, salt, and pepper.
- Spread a thin layer of vegetable broth in a 9×13 inch baking dish. Arrange a layer of lasagna noodles, then top with a layer of the vegetable mixture, followed by a sprinkle of feta and walnuts.
- Repeat layers, ending with vegetables on top. Pour remaining vegetable broth over the lasagna. Cover with foil and bake for 25 minutes.
- Meanwhile, in a small saucepan, combine cranberries and honey. Cook over medium heat until cranberries burst and sauce thickens, about 10 minutes. Set aside.
- Remove foil from lasagna, sprinkle with remaining feta and walnuts, and bake uncovered for 10 more minutes until golden. Drizzle with cranberry-honey glaze before serving.
Notes
You can customize the seasonings to taste.