Description
This Layered Sweet Potato Lasagna with Cranberry-Honey Bliss is a delightful vegetarian dish featuring thinly sliced sweet potatoes, butternut squash, and parsnips layered with creamy ricotta, crumbled feta, and crunchy walnuts. Baked to perfection and topped with a sweet and tangy cranberry-honey glaze, this recipe makes for a comforting and festive main course or side dish perfect for autumn and holiday meals.
Ingredients
Scale
Vegetables
- 2 medium sweet potatoes (peeled and thinly sliced)
- 2 cups butternut squash (peeled and thinly sliced)
- 2 large parsnips (peeled and thinly sliced)
Seasoning
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
Cheese and Nuts
- 1 cup feta cheese (crumbled)
- 1/2 cup walnuts (chopped)
- 1 cup ricotta cheese
Ricotta Mixture
- 1/2 cup milk
- 1 large egg
- 1/4 teaspoon nutmeg
Cranberry-Honey Glaze
- 1/2 cup cranberry juice (non-alcoholic)
- 2 tablespoons honey
- 1 teaspoon lemon juice
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish to prevent sticking.
- Prepare the Vegetables: In a large bowl, toss the thinly sliced sweet potatoes, butternut squash, and parsnips with olive oil, salt, black pepper, dried thyme, and garlic powder until all slices are well coated with the seasoning and oil.
- Mix Ricotta Filling: In another bowl, combine the ricotta cheese, milk, egg, and nutmeg, whisking until the mixture is smooth and uniform in texture.
- Layer the First Ricotta Base: Spread a thin, even layer of the ricotta mixture at the bottom of the prepared baking dish; this serves as the base layer to prevent sticking and add creaminess.
- Layer Sweet Potatoes: Arrange a layer of sweet potato slices over the ricotta base, then spoon some of the ricotta mixture over the sweet potatoes and sprinkle crumbled feta cheese evenly on top.
- Layer Butternut Squash and Walnuts: Add a layer of butternut squash slices next, followed by more ricotta mixture and then sprinkle chopped walnuts on top to add texture and flavor.
- Layer Parsnips and Finish Layers: Finally, layer the parsnips on top, then use the remaining ricotta mixture, crumbled feta, and walnuts to finish the layering for a balanced flavor and crunch throughout.
- Cover and Bake: Cover the baking dish tightly with foil and bake in the preheated oven for 40 minutes to partially cook the vegetables and meld the flavors.
- Remove Foil and Continue Baking: Carefully remove the foil and bake for another 15 minutes until the vegetables are tender and the top layer is lightly golden and slightly crisp.
- Prepare Cranberry-Honey Glaze: While the lasagna bakes, simmer cranberry juice, honey, and lemon juice in a small saucepan over medium heat for 8-10 minutes until the mixture thickens into a syrupy glaze.
- Serve with Glaze: Once the lasagna is done, drizzle the warm cranberry-honey glaze evenly over each slice just before serving for a sweet, tangy finish that beautifully complements the savory layers.
Notes
- This vegetarian dish can be made gluten-free by using gluten-free breadcrumbs or omitting any breadcrumbs if added as variations.
- For a nut-free version, omit walnuts or substitute with pumpkin seeds.
- Make sure to slice vegetables thinly and evenly to ensure even baking and tenderness.
- The cranberry-honey glaze can be adjusted for sweetness or tartness by varying honey or lemon juice proportions.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven for best texture.