Description
A vibrant, vegetarian lasagna featuring layers of roasted sweet potato, butternut squash, and carrot, topped with crumbled feta, toasted walnuts, and a sweet-tart cranberry-honey glaze.
Ingredients
Scale
For the Crust:
- 2 medium sweet potatoes, thinly sliced
- 1 small butternut squash, 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
- 1/2 cup vegetable broth
- 9 no-boil lasagna noodles
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, layer 3 lasagna noodles, half the roasted vegetables, and a third of the feta. Repeat with another layer of noodles, remaining vegetables, and another third of feta.
- Top with final 3 noodles, remaining feta, and toasted walnuts. Pour cranberry-honey glaze evenly over the top.
- Cover with foil and bake for 25 minutes. Remove foil and bake an additional 5 minutes until golden. Let rest 10 minutes before serving.
Notes
You can customize the seasonings to taste.