Layered Sweet Potato, Pumpkin & Carrot Lasagna with Feta, Pecans & Maple-Honey Glaze
Description
This vibrant vegetarian lasagna replaces pasta sheets with thin layers of sweet potato, pumpkin, and carrots, creating a naturally gluten-light, nutrient-rich dish. Creamy whipped feta melts between the layers while toasted pecans add crunch and warmth. A final drizzle of maple-honey glaze brings gentle sweetness that balances the earthy vegetables beautifully. Perfect for fall gatherings, festive tables, or an elegant meat-free main.
Servings
4–6 servings
Total Time
Prep Time: 25 minutes
Cook Time: 55 minutes
Rest Time: 10 minutes
Total: ~1 hour 30 minutes
Ingredients
Vegetable Layers
2 medium sweet potatoes, peeled & thinly sliced
2 cups pumpkin (or butternut squash), thinly sliced
3 large carrots, thinly sliced
2 tbsp olive oil
½ tsp salt
½ tsp black pepper
½ tsp dried thyme
¼ tsp nutmeg (optional, but recommended)
Feta Filling
200 g feta cheese, crumbled
½ cup ricotta or Greek yogurt
1 egg (optional, for firmer layers)
1 garlic clove, finely grated
Zest of ½ lemon
Black pepper, to taste
Crunchy Topping
¾ cup pecans, roughly chopped
Maple-Honey Glaze
3 tbsp maple syrup
1½ tbsp honey
1 tsp Dijon mustard
1 tsp apple cider vinegar
For Baking
Olive oil or butter for greasing
Fresh thyme or parsley for garnish
Instructions
1. Prepare the Vegetables
Preheat oven to 190°C / 375°F.
Toss sliced sweet potato, pumpkin, and carrots with olive oil, salt, pepper, thyme, and nutmeg. Spread on baking trays and roast for 15 minutes until just tender (not fully cooked).
2. Make the Feta Filling
In a bowl, mix feta, ricotta (or yogurt), egg (if using), garlic, lemon zest, and black pepper. Set aside.
3. Toast the Pecans
Heat butter or olive oil in a pan. Toast pecans over medium heat for 3–4 minutes until fragrant. Remove and cool.
4. Assemble the Lasagna
Grease a baking dish.
Layer as follows:
Sweet potato slices
Feta mixture (thin layer)
Pumpkin slices
Carrot slices
Sprinkle of toasted pecans
Repeat layers until ingredients are used, finishing with vegetables and pecans on top.
5. Bake
Cover with foil and bake for 30 minutes.
Remove foil and bake an additional 15–20 minutes until bubbling and golden.
6. Prepare the Maple-Honey Glaze
Whisk maple syrup, honey, Dijon, and vinegar in a small bowl. Warm slightly if needed.
7. Finish & Rest
Drizzle glaze over the hot lasagna. Rest for 10 minutes before slicing.
Serving Suggestions
Pair with a peppery arugula salad or lemon-dressed greens
Serve as a holiday vegetarian centerpiece
Enjoy leftovers reheated—the flavors deepen beautifully
Storage & Make-Ahead
Refrigerator: Up to 4 days in an airtight container
Make Ahead: Assemble fully, cover, refrigerate up to 24 hours before baking
Freezing: Freeze baked portions (without glaze) up to 2 months
Recipe Q & A
Q: Can I make this vegan?
Yes! Use plant-based feta, dairy-free ricotta, skip the egg, and replace honey with extra maple syrup.
Q: What can I substitute for pumpkin?
Butternut squash or acorn squash work perfectly.
Q: How thin should the vegetables be sliced?
About 2–3 mm thick—use a mandoline if possible for even cooking.
Q Can I add greens?
Absolutely. Add sautéed spinach or kale between layers for extra nutrition.