Description
A hearty vegetarian lasagna featuring layers of roasted seasonal vegetables, creamy ricotta, tangy feta, crunchy walnuts, and a sweet-tart cranberry-honey glaze.
Ingredients
Scale
For the Crust:
- 1 lb Brussels sprouts, trimmed and halved
- 1 large sweet potato, peeled and thinly sliced
- 1 small butternut squash, peeled and thinly sliced
- 2 large carrots, peeled and thinly sliced
- 2 medium beets, peeled and thinly sliced
- 1 tbsp olive oil
- Salt and black pepper to taste
- 15 oz ricotta cheese
- 1 cup crumbled feta cheese
- 1 large egg
- 1/2 cup chopped walnuts
- 9 no-boil lasagna noodles
- 2 cups marinara sauce
- 1/2 cup dried cranberries
- 2 tbsp honey
- 1 tbsp balsamic vinegar
- 1/2 tsp dried thyme
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F. Toss Brussels sprouts, sweet potato, butternut squash, carrots, and beets with olive oil, salt, and pepper. Spread on baking sheets and roast for 25 minutes until tender.
- In a bowl, mix ricotta, half the feta, egg, thyme, salt, and pepper. In a small saucepan, combine cranberries, honey, and balsamic vinegar over low heat until cranberries soften, about 5 minutes.
- Spread 1/2 cup marinara in a 9×13 baking dish. Layer 3 lasagna noodles, half the ricotta mixture, half the roasted vegetables, and 1/2 cup marinara. Repeat layers.
- Top with remaining noodles, marinara, ricotta mixture, vegetables, and sprinkle with remaining feta and walnuts. Cover with foil and bake at 375°F for 30 minutes.
- Uncover and bake 10 more minutes until golden. Let rest 10 minutes, then drizzle with cranberry-honey glaze before serving.
Notes
You can customize the seasonings to taste.