Description
A beautiful vegetable-forward bake made with tender roasted sweet potato and butternut squash layered with creamy spinach, feta, and ricotta. Sage brown butter, crunchy walnuts, sweet-tart cranberries, Parmesan, and fresh sage add rich flavour, texture, and colour to every layer.
Ingredients
For the Roasted Vegetables:
2 medium sweet potatoes, peeled and thinly sliced (450 g)
3 cups butternut squash, peeled and thinly sliced (420 g)
2 tbsp olive oil (30 ml)
½ tsp salt (3 g)
¼ tsp black pepper (0.5 g)
For the Spinach & Feta Filling:
4 cups fresh baby spinach (120 g)
1 cup crumbled feta cheese (150 g)
½ cup ricotta cheese (125 g)
1 garlic clove, finely minced (3 g)
¼ tsp ground nutmeg (0.5 g)
¼ tsp salt (1 g)
¼ tsp black pepper (0.5 g)
For the Sage Brown Butter:
5 tbsp unsalted butter (70 g)
8 fresh sage leaves (5 g)
1 garlic clove, thinly sliced (3 g)
For the Walnut & Cranberry Topping:
½ cup walnuts, roughly chopped (60 g)
⅓ cup dried cranberries (55 g)
2 tbsp grated Parmesan cheese (15 g)
For Finishing:
1 tbsp fresh sage leaves, finely chopped (2 g)
1 tbsp olive oil (15 ml)
Instructions
1. Preheat the oven to 400°F (200°C). Line two large baking sheets with parchment paper. Arrange the sweet potato and butternut squash slices in a single layer, keeping them as evenly spaced as possible. Brush with olive oil and season with salt and black pepper.
2. Roast the sweet potato and butternut squash for 20–25 minutes, turning the vegetables once halfway through cooking. They should be tender and lightly golden around the edges without becoming too soft to layer.
3. While the vegetables roast, place the baby spinach in a large skillet over medium heat. Cook for 2–3 minutes, stirring occasionally, until the spinach is wilted.
4. Allow the spinach to cool slightly, then squeeze out as much excess moisture as possible. Roughly chop the spinach and combine it with the feta, ricotta, minced garlic, nutmeg, salt, and black pepper. Stir until the filling is evenly combined.
5. Melt the butter in a small skillet over medium heat. Add the sage leaves and sliced garlic and cook for 3–5 minutes, swirling the pan occasionally, until the butter turns golden and fragrant and the sage becomes crisp. Remove from the heat and set aside.
6. Reduce the oven temperature to 375°F (190°C). Lightly grease a 9-inch (23 cm) baking dish, or use a round oven-safe dish if making individual-style stacks.
7. Begin layering the roasted sweet potato, roasted butternut squash, and spoonfuls of the spinach-feta filling. Continue building the layers until the vegetables and filling have been used, finishing with a layer of sweet potato or butternut squash.
8. Drizzle the sage brown butter over the tops of the stacks. Sprinkle evenly with the chopped walnuts, dried cranberries, and grated Parmesan cheese.
9. Bake at 375°F (190°C) for 15–20 minutes, until the cheese is warm and lightly golden and the edges are crisp.
10. Let the lasagna stacks rest for 5 minutes before serving. Finish with freshly chopped sage and a light drizzle of olive oil just before serving.
Notes
Keep the sweet potato and butternut squash slices similar in thickness so they roast at the same rate. Squeeze the cooked spinach well to remove excess moisture and help keep the filling creamy rather than watery. Stay close to the skillet while making the brown butter because it can move from golden to overly dark quickly. Use moderate spoonfuls of the spinach-feta mixture so the layers remain stable when served. A short 5-minute rest allows the layers to settle and makes the stacks easier to serve. Frozen spinach can be used instead of fresh spinach. Thaw it completely and squeeze out as much excess moisture as possible. The roasted sweet potato and butternut squash can be prepared ahead and refrigerated until you are ready to assemble the stacks. Feta provides a salty, tangy flavour while ricotta gives the filling a creamy texture. The cheese combination can be adjusted while keeping a creamy cheese in the filling. Add the walnuts near the end of preparation and avoid covering the dish after baking to help preserve their toasted texture. The sage brown butter can be prepared ahead and gently rewarmed before drizzling over the assembled stacks. Store cooled leftovers covered in the refrigerator and reheat gently in the oven until warmed through. The walnuts may soften slightly after refrigeration. Serve warm with a simple green salad, roasted vegetables, or crusty bread. Extra cranberries, toasted walnuts, and fresh sage make a festive finishing touch.
- Prep Time: 20 minutes
- Cook Time: 40–45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American