Layered Sweet Potato, Butternut Squash, and Parsnips Lasagna

A vibrant and flavorful lasagna packed with sweet potatoes, butternut squash, and parsnips, layered with creamy cheeses and a touch of cranberry sauce.

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Prep Time 20

Cook Time 45

Total Time 1 5

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: American, Vegetarian

Calories: 350

Ingredients Method Notes

Ingredients

Vegetable Layers

3 medium sweet potatoes, thinly sliced
2 medium butternut squash, peeled and thinly sliced
2 medium parsnips, peeled and thinly sliced

Cheeses and Nuts

2 cups ricotta cheese
1 cup feta cheese, crumbled
1 cup shredded mozzarella cheese
1 cup walnuts, chopped

Sauce and Seasoning

1/2 cup cranberry sauce
2 tablespoons honey
1 tablespoon olive oil
1 teaspoon dried thyme
to taste Salt and pepper

Optional Noodles

as needed Lasagna noodles (optional) Or use veggie layers

Method

Preparation

Preheat the oven to 375°F (190°C).
In a bowl, mix the cranberry sauce and honey. Set aside.

Layering and Baking

In a large baking dish, layer the sweet potatoes, butternut squash, and parsnips. If using lasagna noodles, layer them in too.
Spread a layer of ricotta cheese followed by feta and then sprinkle walnuts.
Repeat layers until all ingredients are used, finishing with a layer of noodles or veggies topped with mozzarella cheese.
Drizzle the cranberry-honey glaze on top and season with thyme, salt, and pepper.
Cover with foil and bake for 30 minutes.
Remove foil and bake for an additional 15-20 minutes until golden and bubbly.
Let it cool for a few minutes before serving.

Notes

Serve straight from the oven for maximum cheesy gooeyness. Pair with a side salad or crusty bread.