with Feta, Walnuts & Cranberry-Honey Glaze
This is a cozy, colorful vegetarian “lasagna” where roasted vegetables replace pasta sheets. Sweet potatoes, butternut squash, and carrots are layered with creamy feta, crunchy walnuts, and a tangy-sweet cranberry glaze for a Mediterranean-inspired holiday-style bake.
Servings: 8–10
Prep Time: 35 minutes
Cook Time: 45–55 minutes
Rest Time: 15 minutes
Total Time: ~1 hour 45 minutes
Ingredients
Vegetable Layers
- 2 large sweet potatoes, peeled and sliced lengthwise into thin planks (about ¼ inch thick)
- 1 medium butternut squash, peeled, seeded, and sliced into thin planks
- 4 large carrots, peeled and sliced lengthwise into thin ribbons or planks
- 3 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried oregano
- 1 tsp garlic powder
- ½ tsp smoked paprika
Creamy Feta Layer
- 200 g (7 oz) feta cheese, crumbled
- 1 cup ricotta cheese (or Greek yogurt for lighter option)
- 2 tbsp olive oil
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1 tsp dried thyme
- 1 small garlic clove, finely grated
Walnut Crunch Layer
- ¾ cup walnuts, roughly chopped
- 1 tbsp olive oil
- ½ tsp cinnamon (optional but recommended)
- ¼ tsp salt
Cranberry-Honey Glaze
- 1 cup fresh or frozen cranberries
- 3 tbsp honey
- 2 tbsp balsamic vinegar
- 2 tbsp orange juice
- 1 tsp orange zest
- 2 tbsp water
- Pinch of salt
Assembly Add-ins
- ½ cup shredded mozzarella (optional for extra melt)
- Fresh parsley for garnish
Instructions
Step 1: Roast the Vegetables
- Preheat oven to 400°F (200°C).
- Line 2–3 baking trays with parchment paper.
- Arrange sweet potato, squash, and carrot slices in a single layer.
- Brush or toss with olive oil, salt, pepper, oregano, garlic powder, and smoked paprika.
- Roast for 20–25 minutes, flipping halfway, until just tender but not falling apart.
Tip: Vegetables should be flexible but still hold structure for layering.
Step 2: Make the Cranberry-Honey Glaze
- In a small saucepan, combine:
- Cranberries
- Honey
- Balsamic vinegar
- Orange juice
- Orange zest
- Water
- Pinch of salt
- Simmer over medium heat for 10–12 minutes.
- Stir occasionally until cranberries burst and sauce thickens.
- Lightly mash berries for a jam-like texture.
- Remove from heat and set aside.
Step 3: Prepare the Feta Mixture
- In a bowl, mix:
- Crumbled feta
- Ricotta (or Greek yogurt)
- Olive oil
- Lemon juice and zest
- Garlic
- Thyme
- Stir until creamy but still slightly chunky.
Step 4: Toast the Walnuts
- Heat a dry pan over medium heat.
- Add walnuts and toast for 3–5 minutes.
- Add olive oil, salt, and cinnamon.
- Stir and remove from heat once fragrant.
Step 5: Assemble the Lasagna
Reduce oven temperature to 375°F (190°C).
In a 9×13-inch baking dish:
Layer 1
- Spread a thin layer of cranberry glaze
- Add sweet potato slices
Layer 2
- Spread feta mixture
- Sprinkle walnuts
Layer 3
- Add butternut squash layer
- Drizzle cranberry glaze lightly
Layer 4
- Add carrots
- Add remaining feta mixture
Final Layer
- Optional mozzarella sprinkle
- Remaining cranberry glaze swirled on top
Step 6: Bake
- Cover loosely with foil.
- Bake for 25–30 minutes.
- Remove foil and bake an additional 10–15 minutes until:
- Top is slightly golden
- Cheese is bubbling
- Edges caramelize slightly
Step 7: Rest
Let the lasagna rest for 15 minutes before slicing.
This helps the layers set and hold shape.
Step 8: Serve
Garnish with:
- Fresh parsley
- Extra toasted walnuts
- Drizzle of cranberry glaze
Serve warm with:
- Arugula salad
- Crusty bread
- Quinoa or couscous
Storage
Refrigerator
- Store in airtight container for up to 4 days
Freezer
- Freeze individual portions for up to 2 months
- Thaw overnight and reheat in oven for best texture
Variations
Vegan Version
- Replace feta/ricotta with cashew cream or vegan feta
- Use maple syrup instead of honey
Protein Boost
- Add cooked lentils between layers
- Or add shredded rotisserie chicken (non-vegetarian version)
Extra Savory Version
- Add caramelized onions between layers
- Add rosemary or sage
Flavor Profile
This dish balances:
- Sweet roasted vegetables
- Tangy feta creaminess
- Crunchy toasted walnuts
- Bright cranberry-orange glaze
- Warm Mediterranean herbs
