Description
Layered Sweet Potato, Butternut Squash & Carrot Lasagna with Feta, Walnuts & Cranberry-Honey Glaze is a comforting vegetarian lasagna featuring roasted sweet potatoes, caramelized butternut squash, carrots, creamy ricotta-feta filling, melted mozzarella, Parmesan, toasted walnuts, dried cranberries, and a sweet-tart cranberry-honey glaze.
Ingredients
2 large sweet potatoes (about 700 g), peeled and thinly sliced
1 1/2 lb (680 g) butternut squash, peeled, seeded, and cut into small cubes
3 large carrots (about 300 g), peeled and thinly sliced
2 tbsp olive oil
1 tsp garlic powder
1/2 tsp smoked paprika
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
9 lasagna noodles
2 cups (200 g) ricotta cheese
3/4 cup (85 g) crumbled feta cheese
1 large egg
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp black pepper
1 1/2 cups (150 g) shredded mozzarella cheese
1/2 cup (50 g) grated Parmesan cheese
1/2 cup (120 ml) vegetable broth
1/3 cup (80 g) cranberry sauce
2 tbsp honey
1 tbsp fresh orange juice
1 tsp balsamic vinegar
1/2 tsp Dijon mustard
Pinch of salt
1/3 cup (40 g) walnuts, roughly chopped and toasted
2 tbsp dried cranberries
1 tbsp fresh parsley, chopped
1 tsp fresh thyme leaves
Instructions
1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper. Add the thinly sliced sweet potatoes, cubed butternut squash, and sliced carrots.
2. Drizzle the vegetables with olive oil and sprinkle with garlic powder, smoked paprika, dried thyme, salt, and black pepper. Toss thoroughly until everything is evenly coated.
3. Spread the vegetables into a single layer and roast for 25–35 minutes, turning them halfway through, until tender and lightly caramelized around the edges. Remove from the oven and reduce the oven temperature to 375°F (190°C).
4. While the vegetables roast, add the ricotta, crumbled feta, egg, garlic powder, dried oregano, salt, and black pepper to a medium bowl. Stir until the mixture is creamy and well combined.
5. Cook the lasagna noodles according to the package directions until just al dente. Drain carefully and lay the noodles flat on a clean surface or lightly oiled tray so they don’t stick together.
6. Add the cranberry sauce, honey, fresh orange juice, balsamic vinegar, Dijon mustard, and a pinch of salt to a small saucepan. Warm over low heat for 3–5 minutes, stirring occasionally, until the cranberry sauce becomes smooth, glossy, and slightly thickened. Remove from the heat and set aside.
7. Lightly grease a 9 × 13-inch (23 × 33 cm) baking dish. Spread a small amount of vegetable broth across the bottom of the dish. Arrange 3 lasagna noodles over the broth.
8. Spread one-third of the ricotta-feta mixture over the noodles, followed by one-third of the roasted sweet potatoes, butternut squash, and carrots. Sprinkle with some of the shredded mozzarella.
9. Repeat the same layering process twice more, using the remaining noodles, ricotta-feta mixture, and roasted vegetables. Finish with the remaining mozzarella and all of the grated Parmesan cheese.
10. Carefully pour any remaining vegetable broth around the edges of the assembled lasagna. Cover the baking dish tightly with aluminum foil.
11. Bake at 375°F (190°C) for 30 minutes. Keeping the dish covered during the first part of baking helps the layers heat evenly while preventing the cheese from browning too quickly.
12. Remove the foil and return the lasagna to the oven. Bake for another 15–20 minutes, until the mozzarella and Parmesan are melted, bubbling, and lightly golden.
13. Remove the lasagna from the oven and let it rest for 10–15 minutes before slicing. This allows the creamy filling and vegetable layers to settle.
14. While the lasagna rests, place the chopped walnuts in a dry skillet over medium-low heat. Toast for 3–4 minutes, stirring frequently, until fragrant and lightly golden. Remove from the heat immediately.
15. Drizzle the cranberry-honey glaze lightly over the top of the lasagna or directly over individual portions. Sprinkle the toasted walnuts and dried cranberries over the top, then finish with fresh parsley and thyme.
16. Slice the lasagna into generous portions and serve warm, making sure each serving includes creamy ricotta-feta filling, roasted vegetables, melted cheese, crunchy walnuts, dried cranberries, and cranberry-honey glaze.
Notes
Slice the sweet potatoes thinly and evenly so they roast quickly and layer easily.
Don’t overcrowd the vegetables on the baking sheet. Give them enough space to caramelize instead of steaming.
Roast the sweet potatoes, butternut squash, and carrots before assembling the lasagna. Pre-roasting develops deeper flavour and helps prevent excess moisture.
Cook the lasagna noodles just until al dente. Overcooked noodles can become too soft during baking.
Allow the lasagna to rest for 10–15 minutes before slicing. This helps the layers set and makes cleaner portions.
Toast the walnuts shortly before serving to bring out their natural flavour and provide better crunch.
Add the cranberry-honey glaze after baking. This keeps its bright fruity and honey flavour fresh.
Frozen butternut squash can be used, but thaw and pat it dry before roasting to remove excess moisture.
Goat cheese can replace some or all of the feta for a softer and tangier filling.
Pecans can be substituted for walnuts for a slightly sweeter and more buttery flavour.
If cranberry sauce isn’t available, a slightly tart raspberry or cherry preserve can provide a similar sweet-tart contrast.
The lasagna can be assembled several hours ahead, covered tightly, and refrigerated until ready to bake.
For freezing, allow the baked lasagna to cool completely, portion it, and wrap it well before freezing. Thaw in the refrigerator before reheating for the best texture.
Serve with a simple green salad dressed with lemon vinaigrette, roasted Brussels sprouts, steamed green beans, sautéed greens, or crusty bread.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Vegetarian