Description
A hearty, savory-sweet vegetarian lasagna featuring layers of roasted sweet potato, pumpkin, and carrot, topped with crumbled feta, toasted walnuts, and a tangy cranberry-honey glaze.
Ingredients
Scale
For the Crust:
- 2 large sweet potatoes, thinly sliced
- 1 small pumpkin, peeled and thinly sliced
- 3 large carrots, thinly sliced
- 1 cup crumbled feta cheese
- 1/2 cup chopped walnuts, toasted
- 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
- 9 no-boil lasagna noodles
- 2 cups marinara sauce
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Toss sweet potato, pumpkin, 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 and honey over medium heat. Cook until cranberries burst and sauce thickens, about 10 minutes. Set aside.
- Spread a thin layer of marinara sauce in a 9×13 inch baking dish. Layer 3 lasagna noodles, half the roasted vegetables, half the ricotta, and a sprinkle of Parmesan. Repeat layers.
- Top with remaining noodles, marinara sauce, and Parmesan. Bake covered for 25 minutes, then uncovered for 10 minutes until bubbly.
- Remove from oven, sprinkle with feta and walnuts, and drizzle with cranberry-honey glaze. Let rest 10 minutes before serving.
Notes
You can customize the seasonings to taste.