Description
A cosy, colourful twist on classic lasagna featuring roasted sweet potato and butternut squash layered with creamy ricotta, salty feta, mozzarella, and Parmesan, then finished with toasted thyme walnuts and a glossy cranberry honey glaze.
Ingredients
For the Roasted Sweet Potato & Butternut Squash:
2 cups sweet potato, peeled and thinly sliced (300 g)
3 cups butternut squash, peeled and cubed (420 g)
2 tbsp olive oil (30 ml)
3 cloves garlic, minced (9 g)
1 tsp dried thyme (1 g)
½ tsp ground nutmeg (1 g)
½ tsp salt (3 g)
¼ tsp black pepper (0.5 g)
For the Lasagna:
9 lasagna noodles (225 g)
1 ½ cups ricotta cheese (375 g)
1 cup crumbled feta cheese (150 g)
1 cup shredded mozzarella cheese (110 g)
½ cup grated Parmesan cheese (50 g)
1 large egg (50 g)
2 tbsp fresh parsley, chopped (8 g)
½ tsp salt (3 g)
¼ tsp black pepper (0.5 g)
For the Cranberry Honey Glaze:
⅓ cup dried cranberries (50 g)
3 tbsp honey (63 g)
1 tbsp balsamic vinegar (15 ml)
1 tbsp orange juice (15 ml)
1 tbsp water (15 ml)
For the Walnut Topping:
½ cup walnuts, roughly chopped (60 g)
1 tbsp olive oil (15 ml)
1 tbsp fresh thyme leaves (3 g)
For Garnish:
¼ cup crumbled feta cheese (40 g)
1 tbsp fresh parsley, chopped (4 g)
Instructions
1. Preheat the oven to 400°F (200°C). Place the sliced sweet potato and cubed butternut squash on a baking sheet. Add the olive oil, minced garlic, dried thyme, nutmeg, salt, and black pepper, then toss well to coat evenly. Spread the vegetables into a single layer and roast for 25–30 minutes, turning once halfway through, until tender and lightly caramelised.
2. While the vegetables roast, cook the lasagna noodles according to the package directions until just tender. Drain carefully and lay the noodles flat on a lightly oiled baking sheet so they do not stick together.
3. In a large bowl, combine the ricotta, half of the crumbled feta, mozzarella, Parmesan, egg, fresh parsley, salt, and black pepper. Stir until creamy and evenly combined.
4. Reduce the oven temperature to 375°F (190°C). Lightly grease a 9×13-inch (23×33 cm) baking dish. Spread a small spoonful of roasted butternut squash over the bottom of the dish.
5. Add a layer of lasagna noodles, followed by roasted sweet potato and butternut squash, then spoon over some of the ricotta-feta mixture. Continue layering until the ingredients are used, finishing with the remaining cheese mixture and crumbled feta.
6. Cover the baking dish tightly with foil and bake for 30 minutes. Remove the foil and continue baking for another 15–20 minutes, until the top is golden and bubbling.
7. Remove the lasagna from the oven and let it rest for 10–15 minutes before slicing. This allows the layers to settle and makes serving easier.
8. While the lasagna bakes, make the cranberry honey glaze. Combine the dried cranberries, honey, balsamic vinegar, orange juice, and water in a small saucepan. Simmer over low heat for 3–4 minutes, stirring occasionally, until the cranberries soften and the mixture becomes glossy. Remove from the heat and cool slightly.
9. Toast the chopped walnuts in a dry skillet over medium heat for 3–4 minutes, stirring occasionally, until fragrant. Add the olive oil and fresh thyme leaves, toss briefly, then remove from the heat.
10. Slice the warm lasagna and arrange the portions on serving plates. Top each portion with toasted walnuts, a drizzle of cranberry honey glaze, extra crumbled feta, and fresh parsley. Serve warm.
Notes
Slice the sweet potato evenly so the pieces roast at the same rate and layer neatly in the lasagna.
Do not overcrowd the roasting tray. Spread the vegetables into an even layer so they roast and caramelise rather than steam.
Keep the cooked noodles flat and separated to prevent them from sticking together before assembly.
Let the lasagna rest for 10–15 minutes after baking for cleaner and more stable layers.
Watch the walnuts carefully because they can toast quickly. Stir regularly and remove them from the heat as soon as they become fragrant.
Drizzle the cranberry honey glaze over individual portions just before serving to keep its flavour fresh and glossy.
Frozen butternut squash can be used, although it may release more moisture while roasting. Roast until tender and lightly caramelised before adding it to the lasagna.
The vegetables, cheese mixture, glaze, and toasted walnuts can be prepared ahead. Keep the walnuts separate and add them after baking so they remain crisp.
A similar crumbly cheese can be substituted for feta, although the flavour will change.
Store leftover lasagna in a covered container in the refrigerator. Keep the walnut topping and cranberry honey glaze separate when possible, then add them after reheating.
Serve warm with a simple green salad or lightly dressed vegetables for a fresh contrast to the creamy lasagna.
- Prep Time: 25 minutes
- Cook Time: 65 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian