Pumpkin, Carrot & Sweet Potato Lasagna with Feta, Toasted Almonds & Cranberry Honey Sauce 🍠🥕🎃

This cozy vegetarian lasagna is layered with roasted pumpkin, sweet potato, and carrots, then baked with creamy feta and finished with crunchy toasted almonds and a sweet-tangy cranberry honey drizzle. It’s comforting, slightly sweet, savory, and packed with rich autumn flavors.

Ingredients

For the vegetables

• 2 cups pumpkin, peeled and diced
• 1 large sweet potato, thinly sliced
• 2 carrots, thinly sliced
• 2 tbsp olive oil
• Salt and black pepper
• 1 tsp garlic powder
• 1 tsp dried thyme

For the lasagna

• 9 lasagna sheets
• 2 cups ricotta cheese or cottage cheese
• 1½ cups crumbled feta cheese
• 2 cups shredded mozzarella
• 2 cups spinach
• 2 cups béchamel sauce or white sauce

For the toasted almonds

• ½ cup sliced almonds

Cranberry honey sauce

• ½ cup cranberry sauce
• 2 tbsp honey
• 1 tbsp lemon juice
• 2 tbsp water

Instructions

1. Preheat oven to 400°F (200°C).
2. Toss pumpkin, sweet potato, and carrots with olive oil, salt, pepper, garlic powder, and thyme.
3. Roast vegetables on a baking tray for 25–30 minutes until tender.
4. Lower oven temperature to 375°F (190°C).
5. Toast almonds in a dry pan for 2–3 minutes until golden. Set aside.
6. In a small saucepan, combine cranberry sauce, honey, lemon juice, and water. Simmer for 3–4 minutes until smooth.
7. Spread a thin layer of béchamel sauce in a baking dish.
8. Add lasagna sheets, then layer:
   • roasted vegetables
   • spinach
   • ricotta
   • feta
   • mozzarella
   • béchamel sauce
9. Repeat layers until ingredients are used.
10. Finish with mozzarella and a little feta on top.
11. Cover with foil and bake for 30 minutes.
12. Remove foil and bake another 15 minutes until golden.
13. Let rest 10 minutes before serving.
14. Drizzle with cranberry honey sauce and sprinkle toasted almonds over the top.

Q&A

Can I make this ahead of time?

Yes. Assemble the lasagna a day ahead and refrigerate until ready to bake.

Can I use butternut squash instead of pumpkin?

Absolutely. Butternut squash works beautifully and has a similar sweet flavor.

What protein can I add?

Cooked chicken, turkey, or lentils pair very well with these flavors.

Can I freeze it?

Yes. Freeze before or after baking for up to 2 months.

Serving Suggestions

Serve with a crisp green salad, garlic bread, or roasted Brussels sprouts for a hearty dinner.