Description
A hearty vegetarian lasagna layered with roasted root vegetables, creamy feta, and a touch of cranberry-honey sauce for a delightful flavor twist.
Ingredients
- Lasagna noodles, fresh or dried
- Carrots, chopped
- Parsnips, chopped
- Sweet potatoes, chopped
- Creamy feta cheese, crumbled
- Crunchy toasted walnuts, chopped
- Dried cranberries
- Honey
- Olive oil
- Garlic, minced
- Onion, chopped
- Parmesan cheese, grated
Instructions
- Preheat the oven to 375°F (190°C).
- Toss chopped root vegetables with olive oil, salt, pepper, and minced garlic.
- Spread them on a baking sheet lined with parchment paper and roast for 25 to 30 minutes.
- Boil water in a large pot and cook lasagna noodles according to package instructions.
- In a large baking dish, spread a thin layer of roasted vegetables, followed by a layer of noodles, crumbled feta, and toasted walnuts. Repeat layers until all ingredients are used.
- Sprinkle grated Parmesan cheese over the last layer.
- Combine cranberries, honey, and a bit of water in a saucepan and simmer until thickened.
- Bake the lasagna for 30 to 35 minutes until golden brown.
- Cool for a few minutes before serving, and drizzle with cranberry-honey sauce.
Notes
Prepare ahead of time and refrigerate for enhanced flavors. Customize with other vegetables or plant-based cheese for different dietary needs.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 10g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 35mg
Keywords: vegetarian lasagna, roasted vegetables, comfort food, Italian cuisine