A cozy layered vegetable lasagna made with sweet potatoes, pumpkin, carrots, creamy feta-ricotta filling, toasted walnuts, and a glossy cranberry-honey glaze.
Ingredients
Sweet Potatoes – 2 large, thinly sliced
Pumpkin or Butternut Squash – 2 cups, thinly sliced
Carrots – 3 large, thinly sliced
Olive Oil – 2 tbsp
Salt & Black Pepper – to taste
Smoked Paprika – 1 tsp
Garlic Powder – 1/2 tsp
Feta Cheese – 1 1/2 cups, crumbled
Ricotta – 3/4 cup
Lemon Juice – 1 tbsp
Dried Oregano – 1 tsp
Honey – 1 tbsp
Walnuts – 2/3 cup, toasted and crushed
Sea Salt – pinch
Cranberries (fresh or frozen) – 1 cup
Honey – 2 tbsp
Maple Syrup – 1 tbsp
Balsamic Vinegar – 1 tbsp
Orange Zest – 1 tsp
Instructions
1. Preheat oven to 400°F (200°C). Toss sweet potatoes, pumpkin, and carrots with olive oil, salt, pepper, smoked paprika, and garlic powder.
2. Spread vegetables on baking trays and roast 18–22 minutes until tender.
3. Mix feta, ricotta, lemon juice, oregano, and honey until smooth and creamy.
4. Toast walnuts in a dry pan for 2–3 minutes, then toss with olive oil and sea salt.
5. Simmer cranberries with honey, maple syrup, balsamic vinegar, and orange zest for 5–7 minutes until glossy.
6. Layer roasted vegetables in a with the creamy feta mixture.
7. Repeat layers until ingredients are used.
8. Bake at 350°F (180°C) for 15 minutes.
9. Top with toasted walnuts and drizzle the cranberry-honey glaze.
10. Let rest 10 minutes before slicing and serving warm.
Notes
Swap pumpkin with butternut squash for a sweeter flavor.
Use a mandoline for evenly thin vegetable slices.
Add more honey to the glaze if you prefer a sweeter finish.
- Prep Time: 25 mins
- Cook Time: 35 mins
- Category: Vegetarian Dinner
- Method: Baking
- Cuisine: Mediterranean / Fusion
Nutrition
- Serving Size: 1 portion
- Calories: 372
- Sugar: 18g
- Sodium: 360mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 5g
- Protein: 11g
- Cholesterol: 32mg
