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Layered Sweet Potato, Squash & Feta Lasagna

A stunning, gluten-free vegetarian lasagna featuring layers of roasted root vegetables, creamy feta cheese, walnuts, and a sticky cranberry-honey glaze.
Print Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 6 Slices
Course: Main Course, Side Dish
Cuisine: American, Vegetarian
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Vegetable Layers
  • 2 large sweet potatoes peeled
  • 1 medium butternut squash neck portion only, peeled
  • 4 large carrots peeled
  • 2 tbsp olive oil
Filling
  • 8 oz feta cheese crumbled
  • 1 cup ricotta cheese drained
  • 1 egg large
  • 1 tbsp fresh thyme chopped
  • 0.5 tsp black pepper
Glaze & Topping
  • 0.25 cup honey
  • 2 tbsp butter unsalted
  • 1 tbsp apple cider vinegar
  • 0.5 cup walnuts chopped
  • 0.33 cup dried cranberries
  • 2 sprigs fresh rosemary for garnish

Equipment

  • Mandoline Slicer or Sharp Knife
  • 9x9 Baking Dish
  • Baking sheets
  • Small saucepan

Method
 

  1. Preheat oven to 400°F (200°C). Slice sweet potatoes, squash, and carrots lengthwise into 1/8-inch planks using a mandoline.
  2. Lay vegetable slices on baking sheets, brush with olive oil and sprinkle with salt. Roast for 10-12 minutes until pliable. Reduce oven to 375°F (190°C).
  3. In a bowl, whisk ricotta, egg, thyme, and pepper. Fold in the crumbled feta cheese.
  4. Grease a deep 9x9 baking dish. Layer sweet potatoes, cheese mixture, nuts/cranberries, squash, cheese, carrots. Repeat until ingredients are used.
  5. Cover with foil and bake for 30 minutes. Remove foil and bake another 15 minutes until tender.
  6. Simmer butter, honey, and vinegar in a saucepan for 2 minutes. Stir in remaining nuts and cranberries.
  7. Pour hot glaze over the baked lasagna. Garnish with rosemary. Let rest 15 minutes before slicing.

Notes

Letting the lasagna rest is crucial for clean slices.