Description
A hearty, vegetarian lasagna featuring layers of roasted sweet potato, butternut squash, and carrots, topped with crumbled feta, toasted walnuts, and a sweet-tart cranberry-honey glaze.
Ingredients
Scale
For the Crust:
- 2 medium sweet potatoes, peeled and thinly sliced
- 1 small butternut squash, peeled, seeded, and thinly sliced
- 3 large carrots, peeled and thinly sliced
- 1 cup crumbled feta cheese
- 1/2 cup chopped walnuts, toasted
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 1 cup fresh cranberries
- 1/4 cup honey
- 1/4 cup water
- 9 no-boil lasagna noodles
- 2 cups marinara sauce
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss sweet potato, butternut squash, and carrot slices with olive oil, garlic, thyme, salt, and pepper. Spread on a baking sheet and roast for 20 minutes, until tender.
- In a small saucepan, combine cranberries, honey, and water. Simmer over medium heat for 10 minutes, stirring occasionally, until cranberries burst and sauce thickens. Set aside.
- Spread a thin layer of marinara sauce in a 9×13 inch baking dish. Layer 3 lasagna noodles, half the roasted vegetables, and 1/3 cup feta. Repeat layers, ending with noodles.
- Top with remaining marinara sauce and feta. Cover with foil and bake for 25 minutes. Remove foil, sprinkle with walnuts, and bake uncovered for 5 more minutes.
- Drizzle with cranberry-honey glaze before serving.
Notes
You can customize the seasonings to taste.