IngredientsVeggie Layers2 medium sweet potatoes, peeled and thinly sliced2 cups butternut squash, peeled and thinly sliced2 large carrots, peeled and thinly sliced2 tbsp olive oilSalt & pepper, to taste1 tsp smoked paprika1 tsp dried thyme½ tsp cinnamon (optional but lovely!)Ricotta-Feta Mixture1 ½ cups ricotta1 cup crumbled feta1 large egg2 tbsp fresh parsley or basil, chopped1 garlic clove, mincedPinch of nutmegAdditional Layers9–12 lasagna noodles (no-boil or regular, pre-cooked)1 ½ cups shredded mozzarella½ cup chopped walnuts, toastedCranberry-Honey Glaze½ cup cranberry sauce (whole berry or jellied)1 ½ tbsp honey1 tbsp balsamic vinegar1–2 tbsp water to thin, if needed🍳 Instructions1. Prepare the vegetablesPreheat oven to 375°F (190°C).Toss thinly sliced sweet potatoes, squash, and carrots with olive oil, salt, pepper, smoked paprika, thyme, and cinnamon.Spread onto baking sheets and roast 15–20 minutes, until just tender (they’ll cook more in the lasagna).2. Make the ricotta-feta fillingIn a bowl, mix ricotta, feta, egg, herbs, garlic, and nutmeg.Season lightly with salt and pepper.3. Prepare the cranberry-honey glazeIn a small saucepan, warm cranberry sauce, honey, and balsamic over low heat.Whisk until smooth. Add a splash of water if too thick.Set aside.4. Assemble the lasagnaLightly oil a 9×13-inch baking dish.Layering order:Thin layer of cranberry-honey glazeLasagna noodlesRicotta-feta mixtureRoasted veggiesSprinkle of walnutsMozzarellaRepeat 2–3 times. End with noodles + glaze + mozzarella.5. BakeCover with foil and bake 30 minutes.Remove foil and bake another 10–15 minutes, until bubbly and golden.Let rest 10 minutes before slicing.6. Finish + serveDrizzle a little extra cranberry-honey glaze on top and garnish with fresh herbs and more toasted walnuts.🍽️ Serving SuggestionsServe with a crisp green salad (arugula + apple + lemon vinaigrette).Add roasted Brussels sprouts for a festive, wintery pairing.
Layered Sweet Potato, Butternut Squash & Carrot Lasagna
