Introduction
This vegetable lasagna is a celebration of natural sweetness, contrasting textures, and balanced savory notes. Instead of pasta, thinly sliced root vegetables and squash create tender, structured layers that absorb herbs, olive oil, and glaze beautifully. The saltiness of feta offsets the sweetness of the vegetables, while toasted walnuts add richness and crunch. The cranberry-honey glaze brings brightness and a slightly tangy finish that elevates the entire dish into something worthy of a holiday table — yet it’s comforting enough for a Sunday dinner.
What makes this recipe special is patience and layering. Each component is simple on its own, but together they build depth. This is not a rushed dish — it’s a slow food dish, meant to be assembled thoughtfully and baked until everything melts together into something greater than the sum of its parts.
Ingredients
Vegetable Layers
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2 medium sweet potatoes, peeled
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2 cups butternut squash, peeled and seeded
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2 large carrots, peeled
All vegetables should be sliced very thin, about ⅛ inch (3 mm). A mandoline slicer is strongly recommended for even cooking.
Cheese Layer
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1½ to 2 cups crumbled feta cheese
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½ cup ricotta cheese (optional but recommended for creaminess)
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1 tablespoon olive oil
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Freshly ground black pepper, to taste
Walnut & Herb Topping
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¾ cup walnuts, roughly chopped
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1 tablespoon olive oil
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1 teaspoon fresh thyme leaves
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1 teaspoon fresh rosemary, finely chopped
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½ teaspoon sea salt
Cranberry-Honey Glaze
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¾ cup fresh or frozen cranberries
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⅓ cup honey
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2 tablespoons balsamic vinegar
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2 tablespoons water
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½ teaspoon orange zest (optional but highly recommended)
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Pinch of salt
Seasoning & Assembly
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¼ cup olive oil, plus more as needed
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2 cloves garlic, finely minced
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1 teaspoon dried oregano
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½ teaspoon ground nutmeg
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Salt and freshly ground black pepper, to taste
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Fresh thyme sprigs, for garnish
Equipment Needed
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Mandoline slicer or very sharp knife
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9×9 inch (or similar) baking dish
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Parchment paper or foil
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Small saucepan
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Skillet for toasting walnuts
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Pastry brush
Step-by-Step Instructions
Step 1: Prepare the Vegetables
Preheat your oven to 375°F (190°C).
Peel the sweet potatoes, butternut squash, and carrots. Using a mandoline slicer, carefully slice each vegetable lengthwise into thin, even slices. Consistency is crucial here — uneven slices will cook at different rates and affect the final texture.
Place each vegetable in a separate bowl. Drizzle lightly with olive oil and season each bowl with a pinch of salt and pepper. Toss gently to coat. This pre-seasoning ensures flavor in every layer.
Step 2: Prepare the Cheese Mixture
In a medium bowl, combine the crumbled feta, ricotta (if using), olive oil, and black pepper. Mix gently until just combined.
The ricotta softens the sharpness of the feta and creates a creamier texture between layers. If you prefer a more pronounced salty bite, you can omit the ricotta and use feta alone.
Step 3: Toast the Walnuts
Heat a skillet over medium heat. Add the chopped walnuts and olive oil. Toast for 3–5 minutes, stirring frequently, until fragrant and lightly golden.
Remove from heat and immediately toss with thyme, rosemary, and sea salt. Set aside to cool. Toasting the walnuts deepens their flavor and prevents them from becoming soggy during baking.
Step 4: Make the Cranberry-Honey Glaze
In a small saucepan, combine cranberries, honey, balsamic vinegar, water, orange zest, and a pinch of salt.
Bring to a gentle simmer over medium heat. Cook for 8–10 minutes, stirring occasionally, until the cranberries burst and the mixture thickens slightly. You want a glaze-like consistency, not a jam.
Remove from heat and let cool. The glaze will thicken further as it rests.
Step 5: Prepare the Baking Dish
Lightly oil the baking dish. For easier removal, you can line the dish with parchment paper, leaving an overhang on the sides.
Brush the bottom with olive oil and sprinkle a pinch of garlic, oregano, and nutmeg.
Step 6: Assemble the Lasagna Layers
This is where the magic happens.
First Layer:
Arrange a layer of sweet potato slices, slightly overlapping, covering the bottom of the dish completely.
Brush lightly with olive oil and sprinkle with minced garlic, oregano, black pepper, and a small pinch of salt.
Spread a thin layer of the cheese mixture over the vegetables.
Second Layer:
Add a layer of butternut squash slices. Repeat seasoning and cheese.
Third Layer:
Add a layer of carrots. Season and add cheese.
Repeat this pattern — sweet potato, squash, carrot — until all vegetables are used, pressing down gently after each full cycle to compact the layers.
Finish with a final layer of sweet potatoes on top.
Step 7: Bake Covered
Brush the top generously with olive oil and spoon a few tablespoons of the cranberry-honey glaze over the surface (save the rest for serving).
Cover tightly with foil and bake for 45 minutes.
This stage allows the vegetables to soften and meld together.
Step 8: Add Walnut Topping & Finish Baking
Remove the foil. Sprinkle the toasted walnut mixture evenly over the top.
Return to the oven uncovered and bake for an additional 25–30 minutes, until the top is golden, slightly caramelized, and the vegetables are fork-tender.
If desired, broil for 2–3 minutes at the end for extra color — but watch carefully.
Step 9: Rest and Serve
Remove the lasagna from the oven and let it rest for 15–20 minutes before slicing. This step is essential for clean layers and proper structure.
Drizzle remaining cranberry-honey glaze over the top just before serving. Garnish with fresh thyme sprigs.
Serving Suggestions
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Serve with a simple arugula salad dressed in lemon and olive oil
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Pair with crusty sourdough bread or a seeded loaf
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Works beautifully as a vegetarian main or a holiday side dish
Make-Ahead & Storage
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Can be assembled up to 24 hours in advance and refrigerated before baking
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Leftovers keep well for 3–4 days in the fridge
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Reheat covered at 350°F until warmed through
Variations & Customizations
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Vegan: Replace feta with almond-based feta or cashew ricotta
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Extra Protein: Add a layer of lentil-walnut crumble
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More Greens: Add thin layers of sautéed kale or spinach
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Spicy: Add chili flakes to the glaze or between layers
Final Thoughts
This lasagna is a showstopper — visually stunning, deeply satisfying, and surprisingly nourishing. It proves that vegetables can be indulgent, celebratory, and comforting all at once. Take your time with it, enjoy the process, and don’t be surprised when it becomes a requested favorite.