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Layered Sweet Potato, Butternut Squash, Carrot Lasagna with Feta, Walnuts, and Cranberry-Honey Glaze

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This is a riff on an autumnal classic, a layered dish of sweet potato, butternut squash, and carrot lasagna with feta, walnuts, and a cranberry-honey glaze.

Ingredients

Scale
  • For the Vegetables:
  • 2 large sweet potatoes, peeled and thinly sliced (about 1/8-inch thick)
  • 1 large butternut squash, peeled, seeded, and thinly sliced
  • 3 large carrots, peeled and thinly sliced
  • 3 tablespoons olive oil
  • Salt and black pepper to taste
  • For the Cheese Layer:
  • 1 (15-ounce) container ricotta cheese
  • 1 large egg, lightly beaten
  • 1/3 cup chopped fresh parsley
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped walnuts
  • For the Cranberry-Honey Glaze:
  • 1 cup dried cranberries
  • 1/2 cup honey
  • 1/4 cup water
  • For the Lasagna:
  • 12 no-boil lasagna noodles
  • 2 cups shredded mozzarella cheese
  • 1/2 cup crumbled feta cheese for topping
  • 1/4 cup chopped walnuts for topping

Instructions

  1. 1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
  2. 2. In a large bowl, toss the sliced sweet potatoes, butternut squash, and carrots with olive oil, salt, and pepper. Spread in a single layer on two baking sheets. Roast for 15-20 minutes, until just tender. Remove and set aside.
  3. 3. Meanwhile, in a medium bowl, combine the ricotta, egg, parsley, 1/2 cup feta, and 1/4 cup chopped walnuts. Set aside.
  4. 4. In a small saucepan, combine the cranberries, honey, and water. Bring to a simmer over medium heat, stirring occasionally. Cook for 5-7 minutes until the cranberries are plump and the mixture has thickened slightly. Remove from heat and let cool slightly.
  5. 5. To assemble the lasagna: Spread a thin layer of the cranberry-honey glaze on the bottom of the prepared dish. Top with a layer of roasted vegetables (about one-third of the mix), then 4 lasagna noodles (breaking to fit if needed). Spread with half of the ricotta mixture, then drizzle with about one-third of the remaining glaze. Repeat layers: vegetables, noodles, ricotta, glaze. For the final layer, top with remaining noodles, the rest of the vegetables, and any remaining glaze. Sprinkle with the 2 cups mozzarella and the remaining 1/2 cup feta and 1/4 cup walnuts.
  6. 6. Cover tightly with foil and bake for 40 minutes. Remove foil and bake for an additional 15-20 minutes, until the cheese is bubbly and golden. Let rest for 10 minutes before serving.

Nutrition

Find it online: https://cheerychop.com/sweet-potato-butternut-squash-lasagna-4/