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and Hot Honey Cranberry Glaze Recipe

and Hot Honey Cranberry Glaze Recipe
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★★★★★

4.9 from 5 reviews

This layered sweet potato, butternut squash, and carrot lasagna is a vibrant and nutritious vegetarian dish, featuring thinly sliced vegetables stacked lasagna-style, topped with crunchy walnuts, creamy whipped feta, and a spicy-sweet hot honey cranberry glaze. Perfect as a comforting yet elegant main course or side dish.

Ingredients

Scale

Vegetables and Seasoning

  • 2 medium sweet potatoes, thinly sliced
  • 2 cups butternut squash, thinly sliced
  • 2 large carrots, thinly sliced
  • 2 tbsp olive oil
  • Salt and black pepper to taste
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/2 cup chopped walnuts

Whipped Feta

  • 1 cup crumbled feta cheese
  • 1/2 cup Greek yogurt
  • 2 tbsp olive oil
  • 1 clove garlic, minced
  • Juice of 1/2 lemon

Hot Honey Cranberry Glaze

  • 1/2 cup cranberry sauce
  • 2 tbsp honey
  • 1–2 tsp hot sauce (adjust to taste)
  • 1 tbsp lemon juice

Instructions

  1. Preheat Oven and Prepare Dish: Preheat your oven to 190°C (375°F). Lightly grease a baking dish to prevent sticking and help with even cooking.
  2. Toss Vegetables with Seasoning: In a large bowl, combine the thinly sliced sweet potatoes, butternut squash, and carrots. Add olive oil, dried thyme, oregano, garlic powder, salt, and black pepper. Toss well to evenly coat all slices with the seasoning and oil.
  3. Layer the Vegetables: Arrange the seasoned vegetables in the baking dish alternating slices of sweet potato, butternut squash, and carrot to create a visually appealing lasagna-style layered stack.
  4. Bake Covered: Cover the baking dish with foil and bake in the oven for 35–40 minutes or until the vegetables are tender when pierced with a fork.
  5. Add Walnuts and Finish Baking: Remove the foil, sprinkle the chopped walnuts evenly on top of the layered vegetables, then return to the oven uncovered for an additional 10–15 minutes until the walnuts are slightly golden and the top is crisp.
  6. Prepare Whipped Feta: While the lasagna bakes, combine crumbled feta cheese, Greek yogurt, olive oil, minced garlic, and lemon juice in a blender or food processor. Blend until smooth and creamy with a fluffy texture.
  7. Make Hot Honey Cranberry Glaze: In a small saucepan over low heat, mix cranberry sauce, honey, hot sauce, and lemon juice. Stir continuously until the mixture is warmed through and slightly thickened, then set aside.
  8. Serve: Once the vegetable lasagna is done baking, let it rest a few minutes before drizzling the whipped feta and hot honey cranberry glaze evenly over the top. Serve warm for best flavor.

Notes

  • Adjust the hot sauce in the glaze to your preferred spice level.
  • For a vegan version, substitute feta and Greek yogurt with dairy-free alternatives.
  • Thinly slicing the vegetables ensures even cooking and easier layering.
  • Leftovers can be refrigerated and reheated gently to maintain texture.
  • Chopped walnuts add a nice crunch but can be replaced with pecans or omitted for nut allergies.

Nutrition

Keywords: vegetarian lasagna, sweet potato recipe, butternut squash dish, carrot lasagna, whipped feta, hot honey glaze, healthy vegetable bake

Find it online: https://maicook.com/and-hot-honey-cranberry-glaze-recipe/