Layered Sweet Potato, Pumpkin, Carrot Lasagna with Ricotta, Pecans & Cranberry-Honey Glaze

Ingredients

Vegetable Layers

2 medium sweet potatoes, peeled and thinly sliced

2 cups pumpkin or butternut squash, peeled and thinly sliced

3 medium carrots, peeled and thinly sliced

2 tbsp olive oil

Salt and freshly cracked black pepper, to taste

1 tsp dried thyme or rosemary

Ricotta Cream Layer

300 g ricotta cheese

1 cup shredded mozzarella

1 large egg

1 clove garlic, minced

¼ tsp ground nutmeg

Salt and black pepper, to taste

Lasagna Assembly

6–8 lasagna sheets (oven-ready or pre-cooked)

Cranberry-Honey Glaze & Topping

⅓ cup dried cranberries

3 tbsp honey

1–2 tbsp warm water

¼ cup pecans, toasted and roughly chopped

Fresh thyme leaves (optional garnish)

Directions

Preheat oven to 190°C (375°F). Lightly grease a baking dish.

Toss sweet potato, pumpkin, and carrot slices with olive oil, salt, pepper, and herbs.

In a bowl, mix ricotta, mozzarella, egg, garlic, nutmeg, salt, and pepper until smooth and creamy.

Spread a thin layer of ricotta mixture in the baking dish. Add lasagna sheets, followed by a layer of vegetables and more ricotta mixture.

Repeat layers until ingredients are used, finishing with ricotta mixture on top.

Cover with foil and bake for 35 minutes.

Remove foil and bake an additional 15–20 minutes, until bubbling and lightly golden.

While baking, gently warm honey with cranberries and warm water to create the cranberry-honey glaze.

Remove lasagna from oven, sprinkle with toasted pecans, drizzle with cranberry-honey glaze, and let rest 10 minutes before slicing.

Nutritional Information (Per Serving – Approx., serves 6)

Calories: 450 kcal

Protein: 16 g

Fat: 22 g

Carbohydrates: 48 g

Fiber: 7 g

Sodium: 430 mg