With Feta, Walnuts & Cranberry-Honey Glaze
A beautiful vegetable-based lasagna layered with roasted sweet potato, creamy butternut squash, carrots, tangy feta, crunchy walnuts, and a sweet-tart cranberry-honey glaze. It’s cozy, colorful, and perfect for a holiday table or vegetarian dinner.
Prep: 30 minutes
Cook: 55–65 minutes
Total: 1 hour 30 minutes
Servings: 6–8
Ingredients
For the Vegetable Layers
2 medium sweet potatoes, peeled and thinly sliced
3 cups butternut squash, peeled and cubed
3 large carrots, thinly sliced
1 small yellow onion, thinly sliced
2 tablespoons olive oil
1 teaspoon dried thyme
½ teaspoon dried rosemary
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
For the Creamy Feta Filling
1½ cups ricotta cheese
¾ cup crumbled feta cheese
½ cup plain Greek yogurt
1 large egg
1 clove garlic, minced
½ teaspoon dried oregano
¼ teaspoon black pepper
¼ teaspoon salt
For the Lasagna
9–12 lasagna noodles, cooked according to package directions
1 cup shredded mozzarella cheese
½ cup chopped walnuts
2 tablespoons grated Parmesan cheese
Cranberry-Honey Glaze
¾ cup fresh or frozen cranberries
2 tablespoons honey
2 tablespoons orange juice
1 tablespoon water
1 teaspoon orange zest
1 teaspoon balsamic vinegar
Pinch of salt
Instructions
- Roast the Vegetables
Preheat oven to 400°F (200°C).
Place sweet potato slices, butternut squash, carrots, and onion on a large baking sheet.
Drizzle with olive oil and sprinkle with thyme, rosemary, garlic powder, salt, and pepper.
Toss everything well.
Roast for 25–30 minutes, turning the vegetables halfway through cooking.
The vegetables should be tender and lightly caramelized but not falling apart.
- Prepare the Feta Filling
In a bowl, combine:
Ricotta
Feta
Greek yogurt
Egg
Garlic
Oregano
Black pepper
Salt
Mix until creamy and well combined.
Set aside.
- Cook the Lasagna Noodles
Cook the noodles according to the package directions until just tender.
Drain and lay them flat so they don’t stick together.
Tip: Don’t overcook the noodles because they will continue cooking in the oven.
4. Make the Cranberry-Honey Glaze
Add cranberries, honey, orange juice, water, orange zest, balsamic vinegar, and a pinch of salt to a small saucepan.
Cook over medium heat for 6–8 minutes, stirring occasionally.
The cranberries will begin to burst and the mixture will become slightly thick and syrupy.
Remove from heat and let cool slightly.
For a smoother glaze, mash the cranberries with the back of a spoon.
5. Assemble the Lasagna
Reduce oven temperature to 375°F (190°C).
Lightly grease a 9 × 13-inch baking dish.
First Layer
Spread a thin layer of the roasted vegetables across the bottom.
Add a few lasagna noodles.
Spread about ⅓ of the feta-ricotta mixture over the noodles.
Add another layer of roasted sweet potato, squash, and carrots.
Sprinkle with some chopped walnuts.
Second Layer
Add more noodles.
Spread another portion of the feta mixture.
Add more roasted vegetables and walnuts.
Final Layer
Add the remaining noodles.
Spread the remaining feta mixture over the top.
Sprinkle with mozzarella, Parmesan, and the remaining walnuts.
6. Bake
Cover the dish loosely with aluminum foil.
Bake for 25 minutes.
Remove the foil and bake another 15–20 minutes, until the cheese is melted and lightly golden.
For extra browning, broil for 1–2 minutes, watching carefully.
7. Finish With Cranberry-Honey Glaze
Let the lasagna rest for 10–15 minutes before slicing.
Drizzle a little cranberry-honey glaze over each serving.
For an extra festive presentation, garnish with:
Fresh thyme
Chopped walnuts
Crumbled feta
Fresh cranberries
Orange zest
Serve warm.
Approximate Nutrition
Per serving, based on 8 servings:
Calories: ~430
Protein: ~17 g
Carbohydrates: ~54 g
Fat: ~18 g
Fiber: ~7 g
Sugar: ~15 g
Sodium: ~500–650 mg
Nutrition is an estimate and will vary depending on brands, portion sizes, and the exact amount of cheese and glaze used.
Nut & Allergen Information
Contains:
Walnuts
Milk/dairy: ricotta, feta, Greek yogurt, mozzarella, Parmesan
Eggs
Wheat/gluten: traditional lasagna noodles
Does not contain:
Peanuts
Shellfish
Fish
Important Nut Note
Walnuts are a major tree-nut allergen. If serving someone with a nut allergy, omit the walnuts and check packaged ingredients for cross-contact warnings.
Nut-Free Version
Replace walnuts with:
Toasted pumpkin seeds
Sunflower seeds
Crispy breadcrumbs
Or simply leave them out
For a severe allergy, use products specifically labeled for the required allergen precautions.
Gluten-Free Option
Use gluten-free lasagna noodles and verify that all packaged ingredients are certified gluten-free.
The vegetables, feta, ricotta, walnuts, cranberries, honey, and spices are naturally gluten-free.
Vegetarian
This recipe is vegetarian as written.
For a vegetarian parmesan, check the label if you avoid animal-derived rennet.
Recipe Tips
Slice the vegetables evenly: This helps everything roast at the same rate.
Don’t make the vegetables too wet: Excess moisture can make the lasagna watery.
Rest before slicing: Give the finished lasagna at least 10 minutes to set so the layers hold together.
Balance the sweetness: If your sweet potatoes are particularly sweet, use a little less honey in the glaze.
Make it ahead: Assemble the lasagna up to 24 hours ahead, cover, and refrigerate. Add approximately 10–15 minutes to the baking time if baking directly from the refrigerator.
Storage
Refrigerator
Store leftovers in an airtight container for 3–4 days.
Freezer
Freeze individual portions for up to 2–3 months for best quality.
Reheating
Reheat covered in a 350°F (175°C) oven until hot, or microwave individual portions.
Keep the cranberry glaze refrigerated separately and drizzle it over the lasagna after reheating.
Recipe Q&A
Can I make this without walnuts?
Yes. Pumpkin seeds or sunflower seeds are excellent alternatives, or simply leave them out.
Can I use frozen butternut squash?
Yes. Thaw and drain it well before roasting to prevent excess moisture.
Can I use canned pumpkin instead?
You can, but it will change the texture considerably. For the best layered result, roasted butternut squash is recommended.
Can I use goat cheese instead of feta?
Absolutely. Goat cheese gives the lasagna an especially creamy, tangy flavor.
Can I make it vegan?
Yes, with several substitutions. Use plant-based ricotta and mozzarella, a vegan feta alternative, and replace the egg with a suitable egg substitute. Ensure your lasagna noodles are egg-free.
Can I skip the cranberry glaze?
Yes, but it adds a wonderful sweet-tart contrast to the creamy cheese and naturally sweet vegetables.
Can I make the glaze less sweet?
Definitely. Start with 1 tablespoon honey and add more only if needed.
Can I prepare this the night before?
Yes. Assemble it, cover tightly, and refrigerate. Bake the next day.
Why is my lasagna watery?
The most common reason is excess moisture from the vegetables. Roast the vegetables thoroughly and allow them to cool slightly before assembling.
What can I serve with this?
A simple green salad, roasted Brussels sprouts, steamed green beans, or arugula salad with lemon dressing pairs beautifully with it.
Is this a good holiday recipe?
Absolutely. The orange, cranberry, sweet potato, squash, feta, and walnut combination makes it especially suitable for Thanksgiving, Christmas, fall dinners, and festive vegetarian menus.
