Vegetable Lasagna with Feta and Cranberry-Honey Drizzle
This delightful vegetable lasagna blends roasted root veggies with creamy feta and a sweet-tangy cranberry-honey drizzle, creating a comforting and visually appealing dish that's perfect for any occasion.
Ingredients
Pasta and Vegetables
- 9 pieces Lasagna noodles Choose between regular or whole grain; consider no-cook varieties.
- 3 cups Mixed root vegetables (carrots, parsnips, beets) Feel free to substitute with sweet potatoes or zucchini.
Cheese and Nuts
- 1 cup Feta cheese Crumbled for easier mixing.
- 1/2 cup Toasted walnuts Substitute with sunflower seeds for a nut-free option.
Sweet and Savory Additions
- 1/2 cup Dried cranberries Can be replaced with raisins or chopped apricots.
- 1/4 cup Honey Use agave nectar for a vegan alternative.
- 2 tablespoons Olive oil For roasting the vegetables.
- 1 teaspoon Salt Essential for flavor.
- 1 teaspoon Pepper Essential for flavor.
- 1 tablespoon Italian herbs (oregano, basil) Fresh is preferred, but dried works too.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Peel and chop the root vegetables into bite-size pieces. Toss them in olive oil, salt, pepper, and Italian herbs. Spread them on a baking sheet and roast for 25-30 minutes until tender and a bit caramelized.
- Cook the lasagna noodles according to package instructions. Drain and set aside.
Assembly
- Once the veggies are roasted, combine them in a bowl with crumbled feta and toasted walnuts.
- In a baking dish, layer the noodles with the vegetable-feta mixture, alternating to create a visually stunning presentation.
Finishing Touches
- In a small saucepan, heat the dried cranberries and honey over low heat until the cranberries soften.
- Drizzle the cranberry-honey mixture over your assembled lasagna.
- Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until golden and bubbling.
- Let it cool for a few minutes, slice it up, and serve warm.
Notes
Pairs well with a simple side salad of arugula, lemon, and olive oil. Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.