Description
A savory-sweet vegetarian lasagna featuring thinly sliced root vegetables layered with creamy feta, crunchy pecans, and a sticky maple-honey glaze.
Ingredients
Scale
For the Crust:
- 2 medium sweet potatoes, peeled and thinly sliced
- 1 small sugar pumpkin, peeled and thinly sliced
- 3 large carrots, peeled and thinly sliced
- 8 oz feta cheese, crumbled
- 1 cup pecans, roughly chopped
- 1/4 cup maple syrup
- 2 tbsp honey
- 2 tbsp olive oil
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- Salt and black pepper to taste
- Fresh thyme for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- In a bowl, toss sweet potato, pumpkin, and carrot slices with olive oil, cinnamon, nutmeg, salt, and pepper.
- Layer half the vegetable slices in the baking dish. Sprinkle with half the feta and half the pecans.
- Repeat with remaining vegetables, feta, and pecans. Drizzle with maple syrup and honey.
- Cover with foil and bake for 25 minutes. Remove foil and bake another 10 minutes until vegetables are tender and top is golden.
- Let cool for 5 minutes, garnish with fresh thyme, and serve warm.
Notes
You can customize the seasonings to taste.