Layered Sweet Potato Pumpkin Lasagna (Print Version)
Layers of tender vegetables, creamy feta, walnuts, and a cranberry-honey glaze create a satisfying autumn-inspired dish.
# Ingredients:
→ Vegetable Base
01 -
2 large sweet potatoes, thinly sliced
02 -
2 cups pumpkin or butternut squash, thinly sliced
03 -
3 large carrots, thinly sliced
04 -
2 tablespoons olive oil
05 -
Salt, to taste
06 -
Ground black pepper, to taste
07 -
1 teaspoon smoked paprika
08 -
1/2 teaspoon garlic powder
→ Cheese Filling
09 -
1 1/2 cups feta cheese, crumbled
10 -
3/4 cup ricotta cheese
11 -
1 tablespoon freshly squeezed lemon juice
12 -
1 teaspoon dried oregano
13 -
1 tablespoon honey
→ Nut Topping
14 -
2/3 cup walnuts, toasted and coarsely crushed
15 -
Olive oil, for tossing
16 -
Pinch sea salt
→ Cranberry-Honey Glaze
17 -
1 cup cranberries, fresh or frozen
18 -
2 tablespoons honey
19 -
1 tablespoon maple syrup
20 -
1 tablespoon balsamic vinegar
21 -
1 teaspoon orange zest
# Steps:
01 -
Preheat oven to 400°F. Combine sweet potatoes, pumpkin or butternut squash, and carrots with olive oil, salt, black pepper, smoked paprika, and garlic powder in a large mixing bowl, tossing until coated.
02 -
Spread seasoned vegetables evenly on baking trays. Roast for 18–22 minutes until vegetables are fork-tender.
03 -
In a bowl, blend feta cheese, ricotta cheese, lemon juice, dried oregano, and honey together until smooth and creamy.
04 -
Place walnuts in a dry skillet over medium heat and toast for 2–3 minutes, stirring frequently. Remove from heat and toss with a small amount of olive oil and a pinch of sea salt.
05 -
In a saucepan, combine cranberries, honey, maple syrup, balsamic vinegar, and orange zest. Simmer over medium heat for 5–7 minutes until cranberries are softened and the glaze is glossy.
06 -
In a baking dish, layer roasted vegetables and spread a portion of the cheese mixture between each layer. Repeat until all ingredients are used.
07 -
Reduce oven temperature to 350°F. Bake the assembled dish for 15 minutes until heated through.
08 -
Remove from oven, top with toasted walnuts, and drizzle evenly with prepared cranberry-honey glaze.
09 -
Allow the layered dish to rest for 10 minutes before slicing. Serve warm.
# Notes:
01 -
Ensure vegetables are sliced evenly for uniform roasting and consistent layering.
02 -
For a vegetarian entrée, serve alongside a crisp green salad or whole-grain bread.