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Layered Sweet Potato, Pumpkin & Carrot Lasagna

A vibrant lasagna combining sweet potatoes, pumpkin, and carrots layered with creamy feta and ricotta, topped with a maple-honey glaze.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Main Course, Vegetarian
Cuisine: American, Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

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

Method
 

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

Notes

This lasagna can be served as a stand-alone dish. Pair it with a simple arugula salad, garlic bread, or fresh herbs for added flavor. Store leftovers properly: refrigerate for up to 4 days or freeze for up to 3 months.