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with Feta, Walnuts & Cranberry-Honey Glaze**
📝 Ingredients
Veggie Layers
2 medium sweet potatoes, peeled and thinly sliced
2 cups butternut squash, peeled and thinly sliced
2 large carrots, peeled and thinly sliced
2 tbsp olive oil
Salt & pepper, to taste
1 tsp smoked paprika
1 tsp dried thyme
½ tsp cinnamon (optional but lovely!)
Ricotta-Feta Mixture
1 ½ cups ricotta
1 cup crumbled feta
1 large egg
2 tbsp fresh parsley or basil, chopped
1 garlic clove, minced
Pinch of nutmeg
Additional Layers
9–12 lasagna noodles (no-boil or regular, pre-cooked)
1 ½ cups shredded mozzarella
½ cup chopped walnuts, toasted
Cranberry-Honey Glaze
½ cup cranberry sauce (whole berry or jellied)
1 ½ tbsp honey
1 tbsp balsamic vinegar
1–2 tbsp water to thin, if needed
🍳 Instructions
1. Prepare the vegetables
Preheat 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 filling
In a bowl, mix ricotta, feta, egg, herbs, garlic, and nutmeg.
Season lightly with salt and pepper.
3. Prepare the cranberry-honey glaze
In 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 lasagna
Lightly oil a 9×13-inch baking dish.
Layering order:
Thin layer of cranberry-honey glaze
Lasagna noodles
Ricotta-feta mixture
Roasted veggies
Sprinkle of walnuts
Mozzarella
Repeat 2–3 times. End with noodles + glaze + mozzarella.
5. Bake
Cover 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 + serve
Drizzle a little extra cranberry-honey glaze on top and garnish with fresh herbs and more toasted walnuts.
🍽️ Serving Suggestions
Serve with a crisp green salad (arugula + apple + lemon vinaigrette).
Add roasted Brussels sprouts for a festive, wintery pairing.
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