Ingredients (Serves 6)

For the Veggie Layers

• 2 medium sweet potatoes, peeled & thinly sliced

• 2 cups butternut squash, peeled & thinly sliced

• 2 large carrots, peeled & thinly sliced

• 2 tbsp olive oil

• Salt & pepper to taste

• 1 tsp smoked paprika

• 1 tsp garlic powder

• 1 tsp dried thyme or oregano

For the Creamy Filling

• 1 ½ cups ricotta cheese

• ½ cup crumbled feta

• 1 egg

• 1 tsp Italian seasoning

• 1 tbsp honey

• Salt & pepper to taste

For the Walnut Topping

• ½ cup chopped walnuts

• 1 tbsp olive oil or butter

• Pinch of salt

• Optional: 1 tsp maple syrup

For the Cranberry-Honey Glaze

• ½ cup dried cranberries

• 2 tbsp honey

• 2 tbsp water

• ½ tsp lemon juice

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 Directions

1. Prepare the veggie slices

• Toss sweet potato, squash, and carrot slices with olive oil, salt, pepper, garlic powder, smoked paprika, thyme.

• Spread on a tray and roast at 200°C (400°F) for 15–18 minutes until slightly tender.

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2. Make the creamy ricotta-feta filling

• Mix ricotta, feta, egg, Italian seasoning, honey, salt, and pepper.

• Stir until smooth and creamy.

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3. Prepare walnut topping

• Toast walnuts in a small pan with olive oil or butter for 2–3 minutes.

• Add maple syrup (optional) and a pinch of salt. Set aside.

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4. Make the cranberry-honey glaze

• In a small pot: add cranberries, honey, water, lemon.

• Cook on low heat 5 minutes until sticky and glossy. Set aside.

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5. Assemble the lasagna

In a baking dish:

1. Spread a thin layer of ricotta-feta mixture

2. Add a layer of sweet potato slices

3. Add some ricotta mixture

4. Add butternut squash

5. Add ricotta mixture

6. Add carrot slices

7. Repeat layers until ingredients finish

(You can sprinkle a little feta between layers for extra flavor.)

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6. Bake

• Cover with foil and bake at 190°C (375°F) for 25 minutes

• Remove foil and bake 15 more minutes until golden edges appear.

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7. Finish

• Top with toasted walnuts

• Drizzle generously with cranberry-honey glaze

• Let it rest 10 minutes before slicing

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 Q&A 

Q1: Can I add pasta sheets to make it a real lasagna?

A: Yes! Add 2–3 layers of lasagna sheets between vegetables. No boiling needed — just add extra ¼ cup milk or cream.

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Q2: Can I make it vegan?

A: Yes. Use:

• Vegan ricotta (tofu + lemon + nutritional yeast)

• Maple syrup instead of honey

• Vegan feta

• Olive oil instead of butter
  Everything else stays the same.

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Q3: How to slice vegetables thinly?

A: Best method is a mandoline slicer. If using a knife, cut slices approx. ⅛ inch (3 mm).

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Q4: Can I add spinach or kale?

A: Yes! Add a layer of sautéed spinach or kale between the vegetables.

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Q5: How to store leftovers?

A:

• Refrigerate for 3–4 days

• Freeze up to 2 months

• Reheat at 180°C for 15 minutes