This vegetable-forward lasagna replaces pasta with thin layers of sweet potato, butternut squash, and carrots, creating a dish that’s both hearty and refined. Creamy feta and ricotta bring savory balance, toasted pecans add crunch, and a tangy cranberry-honey glaze ties everything together with a subtle sweet-acid finish. It’s elegant enough for a holiday table yet simple enough to serve as a standout vegetarian main or side.

Ingredients

Vegetable Layers

• 2 medium sweet potatoes, peeled and thinly sliced
• 2 cups butternut squash, peeled and thinly sliced
• 3 large carrots, peeled and thinly sliced
• 2 Tablespoon olive oil
• 1/2 teaspoon cinnamon
• 1/2 teaspoon smoked paprika
• Salt and black pepper, to taste

Feta Filling

• 8 oz feta cheese, crumbled
• 1/2 cup ricotta cheese
• 1 Tablespoon honey
• 1 clove garlic, minced
• 1 teaspoon dried thyme or Italian herbs
• Salt and black pepper, to taste

Other Layers & Toppings

• 1/2 cup pecans, chopped
• 1/4 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella (optional)
• Fresh thyme or rosemary, for garnish

Cranberry-Honey Glaze

• 1/2 cup cranberry sauce (whole berry or jellied)
• 1 Tablespoon honey
• 1 Tablespoon balsamic vinegar
• Pinch of salt

Preparation

1. Preheat the oven to 375°F.
2. Toss the sweet potatoes, butternut squash, and carrots with olive oil, cinnamon, smoked paprika, salt, and black pepper. Spread on a baking sheet and roast for 18–22 minutes, just until slightly tender but not fully cooked.
3. In a bowl, mix the feta, ricotta, honey, garlic, thyme, salt, and black pepper until smooth and creamy.
4. Lightly toast the pecans in a dry skillet over medium heat for 2–3 minutes, stirring frequently. Remove from heat and set aside.
5. In a small saucepan, heat the cranberry sauce, honey, balsamic vinegar, and salt over low heat until smooth and glossy. Set aside.
6. Lightly oil a 9 × 13-inch baking dish (suggested size). Layer roasted vegetables, followed by the feta mixture, pecans, and mozzarella if using. Repeat layers until ingredients are used.
7. Finish with Parmesan cheese and a light drizzle of the cranberry-honey glaze, reserving the rest for serving.
8. Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes, until the top is golden and bubbling.
9. Let rest for 8–10 minutes before serving. Garnish with fresh thyme or rosemary and drizzle with the remaining glaze.

Estimated servings: Approximately 6, depending on portion size. The suggested baking dish size and yield have not yet been kitchen-tested.

This dish pairs beautifully with a simple green salad and makes an excellent centerpiece for fall or winter meals.