Description
A layered vegetable lasagna made with roasted sweet potatoes, butternut squash, carrots, feta, walnuts, and a tangy cranberry-honey glaze.
Ingredients
Scale
- 2 medium sweet potatoes, thinly sliced
- 2 cups diced butternut squash
- 2 medium carrots, thinly sliced
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 9 oven-ready lasagna noodles
- 1 cup crumbled feta cheese
- 1/2 cup chopped toasted walnuts
- 1 1/2 cups whole milk ricotta cheese
- 1 large egg
- 1 teaspoon fresh thyme leaves
- 1/2 cup cranberry juice, 100% pure
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
Instructions
- Preheat oven to 400°F and roast the sweet potatoes, squash, and carrots with olive oil, salt, and pepper for 25 minutes
- Lower oven to 375°F and whisk ricotta, egg, and thyme until smooth
- Simmer cranberry juice, honey, and balsamic vinegar for 10 minutes until slightly thickened
- Lightly grease a baking dish and spread a thin layer of glaze on the bottom
- Layer noodles, roasted vegetables, ricotta mixture, feta, walnuts, and glaze
- Repeat layers and finish with vegetables, feta, and walnuts on top
- Cover with foil and bake for 30 minutes
- Uncover and bake for 15 minutes until bubbling and lightly golden
- Rest for 10 minutes before slicing
Notes
- Slice vegetables evenly for consistent layers
- Allow the lasagna to rest before cutting for cleaner slices
- Store leftovers in the refrigerator for up to four days
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 14g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 55mg