Layered Sweet Potato Pumpkin Lasagna

Layered Sweet Potato Pumpkin Carrot Lasagna with Feta is that cozy dish perfect for savoring chilly nights or impressing at any potluck. Packed with sweet roasted root veggies creamy feta filling and a jewel-bright cranberry glaze this brings together autumn’s best flavors without pasta sheets in sight.

My family calls this their fall feast favorite. I first brought it to a friendsgiving in the rain and it disappeared in under ten minutes.

Ingredients

• Sweet potatoes: sliced thin for structure and natural sweetness
• Pumpkin or butternut squash: thin slices bring color and rich flavor choose firm and bright orange
• Carrots: sliced lengthwise for mild sweetness look for carrots with green tops for freshness
• Olive oil: coats veggies for caramelization use extra virgin for best results
• Salt and black pepper: essential seasoning to enhance flavor grind pepper fresh
• Smoked paprika: gives the veggies a deep roasted taste a pinch makes all the difference
• Garlic powder: subtle savoriness opt for pure garlic powder without fillers
• Feta cheese: crumbly tang to balance the sweetness use block feta and crumble yourself
• Ricotta: makes the creamy layer smooth look for whole milk ricotta for richness
• Lemon juice: adds brightness just a squeeze from a fresh lemon
• Dried oregano: classic Mediterranean aroma rub it between your fingers to release oil
• Honey: adds a hint of sweetness use floral or orange blossom honey
• Walnuts: provide crunch choose fresh nuts and toast them for added flavor
• Sea salt: final seasoning for walnuts look for fine flakes
• Cranberries: give color and tartness use fresh if in season or frozen for convenience
• Honey and maple syrup: sweeten the glaze naturally supporting the cranberries
• Balsamic vinegar: adds tangy depth the glaze thickens as it cooks
• Orange zest: brings a citrus top note zest fresh orange carefully

Instructions

Prepare Vegetables:

Thinly slice sweet potatoes pumpkin and carrots so they cook evenly Stack slices or use a mandoline for precision

Roast Vegetables:

Toss all sliced vegetables with olive oil salt black pepper smoked paprika and garlic powder Spread on baking trays in a single layer Roast at 400F 200C for eighteen to twenty two minutes until just tender with golden edges

Create Creamy Feta Filling:

In a bowl mix crumbled feta ricotta lemon juice dried oregano and honey until everything is creamy and smooth The filling should be spreadable and slightly tangy

Toast Walnuts:

Toast walnuts in a dry skillet over medium heat for about three minutes stirring to avoid burning Remove from heat toss with a splash of olive oil and a pinch of sea salt Chop roughly for topping

Cook Cranberry Glaze:

Combine cranberries honey maple syrup balsamic vinegar and orange zest in a small pot Simmer over medium heat for five to seven minutes stirring to break down cranberries until mixture turns thick glossy and slightly sticky

Layer the Lasagna:

In a lightly greased baking dish layer roasted vegetables and spoonfuls of creamy feta filling alternate until all ingredients are used Finish with more vegetables on top

Bake the Lasagna:

Cover loosely with foil and bake at 350F 180C for fifteen minutes Remove foil for final five minutes so top is golden

Finish and Serve:

Scatter toasted walnuts over the top then drizzle generously with cranberry glaze Let the lasagna rest for ten minutes before slicing for best structure Serve warm for maximum creaminess

Feta is my secret weapon for making this dish sing. One Thanksgiving my aunt asked for the glaze recipe because her cranberry sauce was never as bright. I now make extra glaze every year so everyone gets a spoonful to add on top.

Storage tips

Once the lasagna has cooled slice and store portions in airtight containers in the refrigerator It stays fresh for up to four days. Reheat covered in the oven so the creamy filling stays luscious. For longer storage freeze slices tightly wrapped and bake straight from the freezer adding glaze and walnuts after reheating.

Ingredient substitutions

If you cannot find pumpkin or butternut squash use any sweet dry squash even thin-sliced parsnips work well for a twist. Goat cheese is a lovely swap for feta just reduce the honey a bit as goat cheese is tangier. Pecans or hazelnuts offer great crunch in place of walnuts and dried cherries are a nice substitute for cranberries.

Serving suggestions

Pair this lasagna with a peppery arugula salad or steamed greens for balance. For a main dish add a simple lentil soup or roasted chicken. It is also beautiful as part of a brunch spread or vegetarian holiday table.

This dish is sure to brighten up your fall table and delight both vegetarians and meat lovers alike. Enjoy every colorful and comforting slice!

Recipe FAQs

→ Can I substitute butternut squash for the pumpkin?

Yes, butternut squash works well in place of pumpkin and brings a similar sweetness and texture to the layered dish.

→ How do I ensure the vegetables are tender?

Slice vegetables thinly and roast them until fork-tender before layering, as this yields soft and flavorful layers.

→ What can I use instead of feta?

Goat cheese or a creamy ricotta-mozzarella mix can be used to replace feta, offering a different but delicious flavor.

→ Is the cranberry-honey glaze essential?

While optional, the glaze adds a tangy sweetness and festive flair that elevates the finished dish's flavors.

→ How should I serve this dish?

Let it rest before slicing to keep layers intact. Serve warm as a centerpiece for autumn gatherings or holidays.

→ Can this be made ahead?

Yes, layer and assemble ahead of time, then bake before serving. Add nuts and glaze right before presenting.