Tasty Daily Recipes

Forget everything you know about traditional lasagna! 🤯 This sweet and savory masterpiece layers sweet potato, butternut squash, and carrots, then tops it all off with creamy feta, crunchy walnuts, and a mouthwatering cranberry-honey glaze. Trust me, your dinner guests will be begging for this recipe! 🍂✨

Layered Sweet Potato, Butternut Squash & Carrot Lasagna
Ingredients:

2 medium sweet potatoes, peeled and thinly sliced

1 small butternut squash, peeled, seeded, and thinly sliced

2 large carrots, grated

1 box lasagna noodles (oven-ready)

1 cup ricotta cheese

1 large egg

1 tbsp olive oil

1 tbsp fresh thyme leaves

1 large onion, chopped

Salt and black pepper

2 cups béchamel sauce

1.5 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1/2 cup crumbled feta cheese

1/2 cup chopped walnuts, toasted

1/4 cup dried cranberries, chopped

For Glaze: 2 tbsp honey, 1 tbsp water, 1 tsp dried cranberries

Directions:

Preheat oven to 375°F (190°C). Sauté onion and garlic, add sweet potatoes, squash, carrots, thyme, and season. Cook until slightly soft.

Mix ricotta, egg, and half of Parmesan. Prepare béchamel.

Grease a baking dish. Layer: noodles, vegetable mix, ricotta mix, mozzarella, and béchamel. Repeat layers.

Finish with noodles and béchamel, top with remaining mozzarella and Parmesan. Bake covered for 30 minutes, uncovered for 15-20 minutes until bubbly.

Heat honey, water, and cranberries for glaze.

Top lasagna with feta, walnuts, dried cranberries, and drizzle with the cranberry-honey glaze. Enjoy!