Layered Sweet Potato, Pumpkin & Carrot Lasagna with Feta, Pecans & Maple-Honey Glaze is the perfect dish to embrace the flavors of the season. Imagine a comforting, colorful lasagna filled with sweet and savory roasted vegetables elevated by creamy ricotta and feta. This recipe is not just a feast for the eyes; it’s a harmonious blend of textures and tastes that delights the senses. Whether you’re hosting a family dinner or simply want to treat yourself to a nourishing meal, this lasagna will satisfy.

What makes this recipe special

Why should you consider making this delightful dish? Well, it brings together some of the best seasonal produce in a wonderfully comforting way. The combination of sweet potatoes, pumpkin, and carrots isn’t just visually stunning; it’s packed with vitamins and nutrients. Not to mention, the addition of feta adds a tangy richness while pecans provide delightful crunch and flavor.

This layered lasagna is versatile enough for a cozy weeknight dinner, yet impressive enough to serve during holiday gatherings. Plus, with no-boil lasagna sheets, it’s a time-saver that allows you more time to enjoy with family and friends.

“This lasagna is a game changer—my kids can’t get enough of it, and everyone at the table was asking for seconds!” – Happy Home Cook

Preparing Layered Sweet Potato, Pumpkin & Carrot Lasagna with Feta, Pecans & Maple-Honey Glaze

Making this lasagna is straightforward and enjoyable. First, you’ll roast the veggies to bring out their natural sweetness, then layer them with creamy cheese and lasagna sheets. Drizzle on a luscious maple-honey glaze to finish it off and take it to the next level.

Here’s the lowdown on what you need to pull this off beautifully!

Key ingredients

To create this delicious dish, gather the following:

2 medium sweet potatoes, peeled and thinly sliced
2 cups pumpkin (or butternut squash), thinly sliced
3 large carrots, thinly sliced
3 tablespoons olive oil
1 teaspoon smoked paprika
1/2 teaspoon ground cinnamon
Salt and black pepper to taste
1 1/2 cups ricotta cheese
1 cup crumbled feta cheese
1 large egg
1 teaspoon lemon zest
9 lasagna sheets (no-boil or parboiled)
1 1/2 cups vegetable broth or light béchamel
1/2 cup pecans, roughly chopped
1/4 cup maple syrup
2 tablespoons honey
1 tablespoon butter
1 teaspoon Dijon mustard

This list is versatile. You can swap out the squash and carrots for your favorite vegetables or use goat cheese instead of feta for a different flavor profile.

Step-by-step instructions

Preheat your oven to 400°F (200°C).
Toss the sweet potatoes, pumpkin, and carrots in a large bowl with the olive oil, smoked paprika, cinnamon, salt, and pepper until well coated.
Spread the vegetables out on a baking sheet and roast them for 20–25 minutes, or until just tender.
Reduce the oven temperature to 375°F (190°C).
While the vegetables roast, mix the ricotta cheese, feta cheese, egg, and lemon zest in a bowl until smooth.
Lightly grease a baking dish (23 × 33 cm / 9 × 13 in).
Spread a thin layer of vegetable broth or béchamel on the bottom of the dish.
Layer the no-boil lasagna sheets, followed by roasted vegetables, the ricotta mixture, and a sprinkle of pecans.
Repeat these layers until all ingredients are used, finishing with vegetables and pecans on top.
Cover the dish loosely with foil and bake for 35 minutes.
Remove the foil and bake for an additional 15 minutes until bubbling and lightly golden.
Meanwhile, prepare the glaze: In a small saucepan, gently heat the maple syrup, honey, butter, and Dijon mustard over low heat for 3–4 minutes, stirring until glossy and smooth.
Carefully remove the lasagna from the oven and let it rest for about 10 minutes.
Drizzle generously with the warm maple-honey glaze before slicing and serving.

Best ways to enjoy it

This lasagna can be served as a stand-alone dish, but if you’re looking for suggestions to elevate your meal, here are a few ideas:

Pair it with a simple arugula salad tossed in lemon vinaigrette for a refreshing contrast.
For a heartier meal, serve with garlic bread or crusty individuals loaves to soak up every bit of the glaze.
Consider adding a sprinkle of fresh herbs, like parsley or thyme, for an extra pop of color and flavor when serving.

Keeping leftovers fresh

To store your delicious lasagna:

Refrigerate: Let the lasagna cool completely before covering it tightly with foil or plastic wrap. It can last in the fridge for up to 4 days.
Freeze: If you’d like to store it for longer, it freezes well. Wrap slices in plastic wrap and then in foil before placing them in an airtight container. It can be frozen for up to 3 months.
Reheat: When ready to enjoy again, reheat in the oven at 350°F (175°C) until heated through, or use the microwave in individual portions.

Safe food handling is important, so always ensure your leftovers are cooled properly before refrigerating or freezing.

Helpful cooking tips

Cut vegetables evenly: Keeping all veggie slices uniform in thickness helps them cook evenly, ensuring that you have perfectly tender results.
Add herbs and spices: Feel free to experiment by adding herbs like thyme or rosemary to the roasted veggies for added depth of flavor.
Make ahead: This lasagna can be assembled a day ahead and stored in the fridge, making it a fantastic option for entertaining. Just pop it in the oven before your guests arrive.

Creative twists

For those looking to put their own spin on this dish, consider these variations:

Swap the cheese: For a dairy-free version, use cashew ricotta or a dairy-free cream cheese alternative.
Add protein: Layer in some cooked ground turkey or lentils between the vegetable layers for added protein.
Change the glaze: Experiment with balsamic reduction or a spicy honey glaze to give the lasagna a different kick.

Common questions

How long does this dish take to prepare?
From start to finish, expect about 1 hour and 15 minutes, including prep and baking time.

Can I substitute the vegetable broth?
Yes, if you prefer a creamier base, a light béchamel works beautifully, or you can use chicken broth for added flavor.

What can I use instead of fennel?
If you’re not a fan of fennel, try using zucchini or yellow squash for a fresh twist!

Embarking on the journey to create this layered sweet potato, pumpkin, and carrot lasagna will surely yield a rewarding and delicious reward. So gather your ingredients and start layering the goodness!