Description
A savory-sweet twist on classic lasagna, featuring roasted butternut squash and sweet potato layers, creamy whipped feta, crunchy walnuts, and a luscious maple honey drizzle.
Ingredients
Scale
For the Crust:
- 1 medium butternut squash, peeled and thinly sliced
- 2 medium sweet potatoes, peeled and thinly sliced
- 3 tablespoons olive oil
- Salt and black pepper to taste
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 8 ounces feta cheese, crumbled
- 1/2 cup ricotta cheese
- 1/4 cup heavy cream
- 1 clove garlic, minced
- 1 cup walnuts, roughly chopped
- 1/4 cup maple syrup
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- Fresh sage leaves for garnish (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F. Toss the sliced butternut squash and sweet potatoes with olive oil, salt, pepper, thyme, and smoked paprika. Spread on a baking sheet and roast for 20 minutes until tender but not mushy.
- Meanwhile, make the whipped feta: In a food processor, combine feta, ricotta, heavy cream, and garlic. Blend until smooth and creamy. Set aside.
- Toast the walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant. Set aside.
- In a small bowl, whisk together maple syrup, honey, and apple cider vinegar to make the drizzle.
- In a 9×13 baking dish, layer half the roasted squash and sweet potatoes. Spread half the whipped feta mixture over the vegetables. Sprinkle with half the toasted walnuts. Repeat layers with remaining vegetables, feta, and walnuts.
- Drizzle the maple honey mixture evenly over the top. Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes until bubbly and lightly golden.
- Let rest for 10 minutes before slicing. Garnish with fresh sage if desired. Serve warm.
Notes
You can customize the seasonings to taste. For a vegan version, substitute feta with cashew cream and use plant-based ricotta.