A stunning vegetarian lasagna featuring layers of roasted sweet potatoes, butternut squash, and parsnips with creamy feta, crunchy walnuts, mozzarella, and a sweet-tart cranberry-honey glaze. Perfect for holidays, family dinners, or elegant entertaining.

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Recipe Information

• Prep Time: 35 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 45 minutes
• Servings: 8
• Difficulty: Intermediate

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Ingredients

Vegetables

• 2 large sweet potatoes, peeled and thinly sliced (⅛ inch)
• 1 medium butternut squash, peeled, seeded, and thinly sliced
• 3 medium parsnips, peeled and thinly sliced
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• ½ teaspoon black pepper

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Cheese Filling

• 8 oz (225 g) feta cheese, crumbled
• 15 oz (425 g) ricotta cheese
• 2 cups shredded mozzarella
• ½ cup grated Parmesan
• 1 egg
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh thyme
• 1 tablespoon chopped rosemary
• 2 tablespoons chopped parsley

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Walnut Mixture

• 1 cup chopped walnuts
• 1 tablespoon butter
• 1 teaspoon maple syrup
• Pinch of salt

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Cranberry-Honey Glaze

• 1 cup cranberry sauce (homemade or whole-berry canned)
• 3 tablespoons honey
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg

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Cream Sauce

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2½ cups whole milk
• ½ teaspoon garlic powder
• ¼ teaspoon white pepper
• ¼ teaspoon nutmeg
• ½ cup Parmesan cheese

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Top Layer

• 1½ cups mozzarella
• ¼ cup Parmesan
• Extra walnuts
• Fresh thyme
• Fresh parsley

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Equipment

• 9×13-inch baking dish
• Mandoline or sharp knife
• Saucepan
• Mixing bowls
• Whisk
• Baking sheet
• Aluminum foil

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Instructions

Step 1: Roast the Vegetables

Preheat oven to 400°F (200°C).

Toss sweet potatoes, squash, and parsnips with olive oil, salt, and pepper.

Arrange on baking sheets in a single layer.

Roast for 15–18 minutes until just tender.

Cool slightly.

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Step 2: Prepare Walnut Mixture

Toast walnuts in butter for 4 minutes.

Stir in maple syrup.

Cook another minute.

Set aside.

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Step 3: Make the Cheese Filling

Mix together:

• Ricotta
• Feta
• Egg
• Garlic
• Herbs

Fold in half of the mozzarella.

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Step 4: Prepare the Cream Sauce

Melt butter.

Whisk in flour.

Cook 2 minutes.

Gradually whisk in milk.

Cook until thick.

Add:

• Parmesan
• Garlic powder
• Nutmeg
• White pepper

Stir until smooth.

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Step 5: Make Cranberry-Honey Glaze

Whisk together:

• Cranberry sauce
• Honey
• Dijon mustard
• Balsamic vinegar
• Cinnamon
• Nutmeg

Warm gently until smooth.

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Assemble the Lasagna

Lightly grease a 9×13-inch baking dish.

Layer in this order:

1. Thin layer of cream sauce
2. Sweet potatoes
3. Cheese mixture
4. Walnuts
5. Cranberry glaze (drizzle lightly)
6. Butternut squash
7. Cream sauce
8. Cheese mixture
9. Parsnips
10. Remaining cheese
11. Remaining vegetables

Repeat until all ingredients are used.

Finish with:

• Cream sauce
• Mozzarella
• Parmesan
• Walnuts

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Bake

Cover with foil.

Bake at 375°F (190°C) for 40 minutes.

Remove foil.

Bake another 20–25 minutes until golden brown.

Rest 15 minutes before slicing.

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Garnish

Sprinkle with:

• Fresh thyme
• Parsley
• Extra feta
• Chopped toasted walnuts

Drizzle lightly with warm cranberry glaze before serving.

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Chef’s Tips

• Slice vegetables evenly for uniform cooking.
• Roast vegetables first to reduce excess moisture.
• Let the lasagna rest before cutting to help it hold its shape.
• Fresh herbs provide the best flavor.
• Toasting the walnuts enhances their crunch and aroma.

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Variations

Vegan

• Replace dairy cheeses with plant-based alternatives.
• Use flaxseed “egg.”
• Swap butter for vegan butter.
• Use maple syrup instead of honey.

Gluten-Free

• Use a gluten-free flour blend for the cream sauce.

Extra Protein

• Add cooked lentils.
• Add sautéed mushrooms.
• Mix in white beans.

Extra Festive

• Add pomegranate seeds before serving.
• Garnish with fried sage leaves.

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Storage

Refrigerator: Up to 4 days in an airtight container.

Freezer: Wrap tightly and freeze for up to 2 months.

Reheating: Bake covered at 350°F (175°C) for 20–25 minutes, or microwave individual portions until heated through.

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Nutrition Information (Approximate Per Serving)

Nutrition values are estimates and will vary based on ingredient brands and exact portion sizes.

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Allergen Information

Contains:

• Milk: Ricotta, feta, mozzarella, Parmesan, butter, milk
• Egg: Egg in the cheese filling
• Tree Nuts: Walnuts
• Gluten: All-purpose flour (unless using a gluten-free substitute)

Naturally Free Of:

• Peanuts
• Soy (unless present in processed dairy products)
• Fish
• Shellfish
• Sesame

Substitution Ideas:

• Use gluten-free flour for a gluten-free version.
• Replace walnuts with roasted pumpkin seeds if avoiding tree nuts.
• Use dairy-free cheeses and butter for a dairy-free version.
• Replace the egg with a flaxseed egg or commercial egg replacer for an egg-free option.

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Frequently Asked Questions (Q&A)

Q: Can I prepare this a day ahead?
A: Yes. Assemble the lasagna, cover, and refrigerate overnight. Bake the next day, adding 10–15 minutes to the baking time if starting from cold.

Q: Can I use frozen vegetables?
A: Fresh vegetables provide the best texture, but thawed and well-drained frozen squash or sweet potatoes can work in a pinch.

Q: What can I serve with this lasagna?
A: It pairs well with a crisp green salad, roasted Brussels sprouts, steamed green beans, or crusty artisan bread.

Q: Can I omit the walnuts?
A: Yes. You can leave them out or substitute roasted pumpkin or sunflower seeds for crunch.

Q: Why roast the vegetables first?
A: Roasting removes excess moisture, concentrates flavor, and helps the lasagna slice cleanly instead of becoming watery.

Q: Can I use other cheeses?
A: Yes. Goat cheese, fontina, Gruyère, or provolone all complement the sweet vegetables beautifully.

This colorful, layered lasagna balances sweet roasted vegetables, tangy feta, crunchy walnuts, creamy sauce, and a bright cranberry-honey glaze for a memorable centerpiece at any table.