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Delicious layered vegetable lasagna with fresh vegetables and cheese

Layered Vegetable Lasagna

A delightful and colorful dish combining fresh vegetables and creamy feta, perfect for weeknight dinners or special occasions.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 oz Lasagna noodles Cook according to package instructions.
  • 2 cups Sweet potatoes, diced Use fresh sweet potatoes.
  • 2 cups Butternut squash, diced Can substitute with other squash.
  • 1 cup Carrots, diced Fresh carrots preferred.
  • 8 oz Feta cheese, crumbled Can substitute with cottage cheese or ricotta.
  • 1 cup Walnuts, chopped Add crunch and flavor.
  • 1/2 cup Cranberry honey glaze Can substitute with balsamic reduction.
Seasoning and Cooking
  • 2 tbsp Olive oil For sautéing.
  • 1 tsp Salt Adjust to taste.
  • 1 tsp Pepper Freshly ground is preferred.
  • 2 cloves Garlic, minced Use fresh garlic for best flavor.
  • 1 medium Onion, chopped Use sweet or yellow onion.
  • 4 cups Fresh spinach Can substitute with frozen spinach.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Cook the lasagna noodles according to package instructions.
  3. In a skillet, sauté chopped onions and garlic in olive oil until translucent.
  4. Add diced sweet potatoes, butternut squash, and carrots, cooking until tender.
  5. Stir in fresh spinach until wilted, then season with salt and pepper.
Assembly and Baking
  1. In a baking dish, layer noodles, the vegetable mixture, crumbled feta, and chopped walnuts.
  2. Repeat the layers, ending with noodles topped with feta and walnuts.
  3. Drizzle with cranberry honey glaze.
  4. Cover with foil and bake for 25 minutes, then uncover and bake for an additional 10 minutes until golden.
  5. Let cool slightly before serving.

Notes

For best results, serve with fresh herbs like basil or parsley. Can be stored in the refrigerator for 3 days or frozen for up to 3 months.
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