Description
A delightful layered lasagna made with sweet potatoes, pumpkin, and a creamy cheese filling, topped with walnuts and a cranberry-honey glaze.
Ingredients
Scale
- Vegetable Base
- 2 large sweet potatoes, thinly sliced
- 2 cups pumpkin or butternut squash, thinly sliced
- 3 large carrots, thinly sliced
- 2 tablespoons olive oil
- Salt, to taste
- Ground black pepper, to taste
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Cheese Filling
- 1 1/2 cups feta cheese, crumbled
- 3/4 cup ricotta cheese
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon dried oregano
- 1 tablespoon honey
- Nut Topping
- 2/3 cup walnuts, toasted and coarsely crushed
- Olive oil, for tossing
- Pinch sea salt
- Cranberry-Honey Glaze
- 1 cup cranberries, fresh or frozen
- 2 tablespoons honey
- 1 tablespoon maple syrup
- 1 tablespoon balsamic vinegar
- 1 teaspoon orange zest
Instructions
- Preheat oven to 400°F. Combine sweet potatoes, pumpkin or butternut squash, and carrots with olive oil, salt, black pepper, smoked paprika, and garlic powder in a large mixing bowl, tossing until coated.
- Spread seasoned vegetables evenly on baking trays. Roast for 18–22 minutes until vegetables are fork-tender.
- In a bowl, blend feta cheese, ricotta cheese, lemon juice, dried oregano, and honey together until smooth and creamy.
- Place walnuts in a dry skillet over medium heat and toast for 2–3 minutes, stirring frequently. Remove from heat and toss with a small amount of olive oil and a pinch of sea salt.
- In a saucepan, combine cranberries, honey, maple syrup, balsamic vinegar, and orange zest. Simmer over medium heat for 5–7 minutes until cranberries are softened and the glaze is glossy.
- In a baking dish, layer roasted vegetables and spread a portion of the cheese mixture between each layer. Repeat until all ingredients are used.
- Reduce oven temperature to 350°F. Bake the assembled dish for 15 minutes until heated through.
- Remove from oven, top with toasted walnuts, and drizzle evenly with prepared cranberry-honey glaze.
- Allow the layered dish to rest for 10 minutes before slicing. Serve warm.
Notes
- Feel free to substitute butternut squash for pumpkin, or vice versa.
- Ensure the vegetables are thinly sliced for even cooking.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 10g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 30mg