Layered Sweet Potato & Butternut Squash Lasagna With Feta, Walnuts & Cranberry-Honey Glaze
This hearty, no-pasta lasagna layers thinly sliced sweet potatoes and butternut squash with a creamy ricotta-herb filling, topped with feta, walnuts, and a vibrant cranberry-honey glaze. It's a beautiful, flavorful centerpiece for any autumn table.
Equipment
- 9x13 inch baking dish
- Sharp chef's knife or mandoline slicer
- Two large baking sheets
- Parchment paper
- Medium mixing bowls
- Small saucepan
Ingredients
- 1 large sweet potato about 1.5 lbs, peeled
- 1 small butternut squash about 1.5 lbs, peeled and seeded
- 15 oz whole milk ricotta cheese drained if very wet
- 1 large egg
- 1 cup grated Parmesan cheese divided
- 2 tbsp fresh sage finely chopped, plus whole leaves for garnish
- 1 tsp fresh thyme leaves
- 0.5 tsp ground nutmeg freshly grated preferred
- 2 tbsp olive oil plus more for brushing
- 1 cup fresh cranberries
- 0.25 cup honey
- 2 tbsp water
- 0.75 cup crumbled feta cheese
- 0.5 cup walnuts chopped and toasted
- Kosher salt and black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Using a sharp chef's knife or a mandoline, carefully slice the peeled sweet potato and butternut squash into 1/8-inch thick rounds. Trust me, uniform thickness is key for even cooking. Toss the slices in a large bowl with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Arrange them in a single layer on two parchment-lined baking sheets. Roast for 18-20 minutes, just until pliable but not fully tender. They'll finish cooking in the lasagna. Let cool slightly.
- While the vegetables roast, make the filling and glaze. In a medium bowl, combine the ricotta, egg, 3/4 cup of the Parmesan cheese, chopped sage, thyme, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mix until smooth and set aside. For the glaze, combine the cranberries, honey, and water in a small saucepan. Bring to a simmer over medium heat and cook for 8-10 minutes, stirring occasionally, until the cranberries have burst and the mixture has thickened slightly. Remove from heat; it will thicken more as it cools.
- Reduce the oven temperature to 375°F (190°C). Lightly brush a 9x13 inch baking dish with olive oil. Now, assemble the lasagna. Spread about 1/3 of the ricotta mixture evenly on the bottom of the dish. Arrange a single, slightly overlapping layer using half of the roasted sweet potato and squash slices. Tip from me: mix the two types of slices for a beautiful marbled effect in each layer. Spread another 1/3 of the ricotta over the vegetables.
- Create a second layer with the remaining vegetable slices. Spread the final portion of the ricotta mixture on top. Sprinkle with the remaining 1/4 cup of Parmesan cheese. Cover the dish tightly with aluminum foil. Bake on the center rack for 40 minutes. Believe me, this covered steaming phase is crucial for softening the vegetable 'noodles' completely.
- Carefully remove the foil. The lasagna should look set. Sprinkle the crumbled feta and toasted walnuts evenly over the top. Return to the oven, uncovered, for 15-20 minutes, or until the top is golden brown and the edges are bubbling. Let the lasagna rest for at least 15 minutes before slicing; this allows the layers to set for clean cuts. Drizzle individual servings generously with the cranberry-honey glaze and garnish with fresh sage leaves.
Notes
Chef's Tips:
• A mandoline is the best tool for perfectly even, thin slices. Use the guard!
• Letting the lasagna rest after baking is non-negotiable for neat slices.
• Serve with a simple arugula salad dressed with lemon vinaigrette to cut the richness.
Food Safety:
• Ensure lasagna reaches an internal temperature of 165°F (74°C) before serving.
• Refrigerate leftovers within 2 hours of cooking.