Cozy Sweet Potato–Squash Veggie Lasagna With Feta And Cranberry Honey
Layered Sweet Potato, Butternut Squash, Carrot Lasagna with Feta, Walnuts & Cranberry Honey Glaze is a vibrant, veggie-filled baked dish with creamy feta filling, toasted walnuts, and a bright cranberry honey glaze.
Ingredients
For the Vegetables
- 2 medium sweet potatoes thinly sliced
- 1 small butternut squash peeled and thinly sliced
- 2 large carrots peeled and grated
- 9 to 12 lasagna noodles cooked and drained
- 1 tablespoon olive oil
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- Salt and pepper to taste
For the Filling
- 1½ cups crumbled feta cheese
- ½ cup chopped walnuts lightly toasted
- 1 cup ricotta cheese or cottage cheese
- 1 egg
- 1 tablespoon fresh thyme or 1 teaspoon dried
For the Cranberry Honey Glaze
- ½ cup fresh or dried cranberries
- ¼ cup honey
- 2 tablespoons orange juice
- Pinch of salt
Instructions
- Cook cranberries, honey, orange juice, and salt for 5 to 7 minutes until thick and glossy, then let cool.
- Roast sweet potato and squash slices at 375°F for 12 to 15 minutes until slightly softened.
- Mix feta, ricotta or cottage cheese, egg, thyme, and toasted walnuts into a creamy filling.
- Boil lasagna noodles until al dente and keep them separated on a lightly oiled surface.
- Layer glaze, noodles, roasted vegetables, carrots, cheese filling, and more glaze, repeating to the top.
- Bake covered at 375°F for 30 minutes, then uncovered for 10 to 12 minutes until bubbling.
- Rest 10 minutes before slicing and garnish with thyme or walnuts.