Description
A comforting, vegetarian lasagna featuring layers of roasted sweet potatoes, butternut squash, creamy ricotta, tangy feta, crunchy walnuts, and a sweet-tart cranberry glaze.
Ingredients
Scale
For the Crust:
- 2 medium sweet potatoes, peeled and thinly sliced
- 1 small butternut squash, peeled, seeded, and thinly sliced
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 15 oz ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 9 no-boil lasagna noodles
- 4 oz feta cheese, crumbled
- 1/2 cup chopped walnuts
- 1 cup cranberry sauce or jam
- 2 tablespoons balsamic vinegar
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F. Toss sweet potato and butternut squash slices with olive oil, salt, and pepper. Roast on a baking sheet for 20 minutes until tender. Reduce oven to 375°F.
- In a bowl, mix ricotta, egg, Parmesan, oregano, salt, and pepper. In a small saucepan, combine cranberry sauce and balsamic vinegar over low heat until smooth for the glaze.
- In a 9×13 inch baking dish, spread a thin layer of ricotta mixture. Layer 3 lasagna noodles, half the roasted vegetables, half the ricotta mixture, half the feta, and half the walnuts. Repeat layers, ending with noodles.
- Spread remaining ricotta mixture over top. Cover with foil and bake for 30 minutes. Remove foil, sprinkle with remaining feta and walnuts, and bake uncovered for 10 minutes until golden.
- Let lasagna rest for 10 minutes. Drizzle with cranberry glaze and garnish with parsley before serving.
Notes
You can customize the seasonings to taste.