Description
A hearty vegetarian lasagna featuring layers of roasted root vegetables, creamy ricotta, tangy feta, crunchy 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 and thinly sliced
- 3 large carrots, peeled and thinly sliced
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 15 oz ricotta cheese
- 1 egg
- 1/2 cup grated Parmesan cheese
- 4 oz feta cheese, crumbled
- 1/2 cup chopped walnuts
- 1 cup fresh cranberries
- 1/4 cup honey
- 1/4 cup water
- 9 no-boil lasagna noodles
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss sweet potato, butternut squash, and carrot slices with olive oil, thyme, salt, and pepper. Roast on a baking sheet for 20 minutes until tender.
- In a bowl, mix ricotta, egg, and Parmesan cheese. Set aside.
- In a small saucepan, combine cranberries, honey, and water. Simmer over medium heat for 10 minutes until cranberries burst and sauce thickens. Set aside.
- Reduce oven to 375°F (190°C). In a 9×13 inch baking dish, spread a thin layer of marinara sauce. Layer 3 lasagna noodles, half the roasted vegetables, half the ricotta mixture, half the feta, and half the walnuts.
- Repeat layers: noodles, remaining vegetables, ricotta mixture, feta, and walnuts. Top with final 3 noodles, remaining marinara sauce, and mozzarella cheese.
- Cover with foil and bake for 30 minutes. Remove foil, drizzle with cranberry-honey glaze, and bake uncovered for 10 more minutes until bubbly and golden. Let rest 10 minutes before serving.
Notes
You can customize the seasonings to taste.