Layered Sweet Potato, Butternut Squash & Carrot Lasagna

• 1 ½ cups ricotta
• 1 cup crumbled feta
• 1 large egg
• 2 tbsp fresh parsley or basil, chopped
• 1 garlic clove, minced
• Pinch of nutmeg

Additional Layers

• 9–12 lasagna noodles (no-boil or regular, pre-cooked)
• 1 ½ cups shredded mozzarella
• ½ cup chopped walnuts, toasted

Cranberry-Honey Glaze

• ½ cup cranberry sauce (whole berry or jellied)
• 1 ½ tbsp honey
• 1 tbsp balsamic vinegar
• 1–2 tbsp water to thin, if needed

 Instructions

1. Prepare the vegetables

1. Preheat oven to 375°F (190°C).
2. Toss thinly sliced sweet potatoes, squash, and carrots with olive oil, salt, pepper, smoked paprika, thyme, and cinnamon.
3. Spread onto baking sheets and roast 15–20 minutes, until just tender (they’ll cook more in the lasagna).

2. Make the ricotta-feta filling

1. In a bowl, mix ricotta, feta, egg, herbs, garlic, and nutmeg.
2. Season lightly with salt and pepper.

3. Prepare the cranberry-honey glaze

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