Mediterranean Sweet Potato–Pumpkin–Carrot Lasagna

with Feta, Walnuts & Cranberry-Honey Glaze

A layered vegetable bake — lasagna-style — but using thin-sliced vegetables instead of pasta. Sweet, savory, creamy, tangy, crunchy, and perfectly Mediterranean.

---

INGREDIENTS

Vegetable Layers

• 2 medium sweet potatoes, peeled & thinly sliced

• 2 cups pumpkin, thin slices or small cubes (or butternut squash)

• 2 large carrots, peeled & thinly sliced (or grated for softer texture)

• 2 tbsp olive oil

• 1 tsp paprika

• 1 tsp dried oregano

• Salt & pepper

---

Creamy Feta Mixture

• 1 cup crumbled feta

• ½ cup ricotta or Greek yogurt

• 2 eggs

• 1 garlic clove, minced

• Zest of 1 lemon

• Pinch of nutmeg (optional)

---

Walnut Layer

• ½ cup chopped walnuts, lightly toasted

• 1 tbsp olive oil

---

Cranberry-Honey Glaze

• ½ cup fresh or dried cranberries

• 2–3 tbsp honey

• 2 tbsp orange juice (or water)

• 1 tsp lemon juice

• Pinch cinnamon

---

Optional Mediterranean Add-Ins

• Fresh thyme

• Pomegranate seeds

• A drizzle of tahini on top

• A handful of spinach between layers

---

INSTRUCTIONS

1. Prepare the Vegetables

1. Preheat oven to 375°F (190°C).

2. Toss sliced sweet potatoes, carrots, and pumpkin with olive oil, paprika, oregano, salt, and pepper.

3. Spread on a baking tray and roast 15–20 minutes until slightly soft.
   (This makes layering easier and boosts flavor.)

---

2. Make the Feta Cream

1. In a bowl, mix:

   • feta

   • ricotta/Greek yogurt

   • eggs

   • garlic

   • lemon zest

   • nutmeg

2. Stir until creamy but textured.

---

3. Make the Walnut Layer

1. Lightly toast walnuts in a dry pan.

2. Toss with 1 tbsp olive oil.

3. Set aside.

---

4. Assemble the Mediterranean Lasagna

In a baking dish:

1. Layer 1: Sweet potato slices

2. Spread: A few spoonfuls of feta cream

3. Layer 2: Pumpkin slices

4. Spread: More feta cream

5. Layer 3: Carrots

6. Sprinkle: Toasted walnuts

7. Repeat layers until ingredients are used.

8. Finish with a light layer of feta cream on top.

Cover with foil.

---

5. Bake

• Bake 35–40 minutes covered.

• Uncover and bake 10–15 minutes more until golden and bubbling.

---

6. Make the Cranberry-Honey Glaze

1. Simmer cranberries, honey, orange juice, lemon juice, and cinnamon for 3–5 minutes until thick and glossy.

2. Mash lightly or keep whole.

---

7. Finish the Dish

• Drizzle the warm cranberry-honey glaze over the baked lasagna.

• Sprinkle extra walnuts or feta on top if desired.

• Add fresh thyme or pomegranate seeds for Mediterranean color.

---

SERVING SUGGESTIONS

✨ With Greek yogurt on the side
✨ Over a bed of arugula
✨ With grilled chicken or chickpeas
✨ As a festive holiday side dish