Description
A vibrant, savory-sweet vegetarian lasagna featuring layers of roasted root vegetables, tangy feta, crunchy walnuts, and a glossy 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 cup crumbled feta cheese
- 1/2 cup chopped walnuts
- 1 cup fresh cranberries
- 1/4 cup honey
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- 1/2 cup vegetable broth
- 9 no-boil lasagna noodles
- 1/4 cup grated Parmesan cheese
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Toss sweet potato, butternut squash, and carrot slices with olive oil, thyme, garlic powder, salt, and pepper. Roast on a baking sheet for 20 minutes until tender.
- In a saucepan, combine cranberries, honey, and vegetable broth. Simmer over medium heat for 10 minutes until cranberries burst and sauce thickens. Set aside.
- In a 9×13 inch baking dish, spread a thin layer of cranberry-honey glaze. Layer 3 lasagna noodles, followed by half the roasted vegetables, half the feta, and half the walnuts. Repeat layers.
- Top with final 3 noodles, remaining glaze, and sprinkle with Parmesan cheese. Cover with foil and bake for 25 minutes. Uncover and bake 10 more minutes until golden. Let rest 10 minutes before serving.
Notes
You can customize the seasonings to taste.