Print

Pecans & Cranberry-Honey Glaze Recipe

Pecans & Cranberry-Honey Glaze Recipe
Print Recipe

★★★★★

4.9 from 16 reviews

This delicious Layered Sweet Potato, Pumpkin, and Parsnip Lasagna combines vibrant autumn vegetables with creamy ricotta and feta cheeses, crunchy toasted pecans, and a sweet-tangy cranberry-honey glaze. Baked to golden perfection and garnished with fresh herbs, this vegetarian-friendly dish is perfect for cozy dinners or holiday gatherings.

Ingredients

Scale

For the Layers

  • 2 cups sweet potato, peeled & thinly sliced
  • 2 cups pumpkin, peeled & thinly sliced
  • 1½ cups parsnips, peeled & thinly sliced
  • 1 cup ricotta cheese
  • ½ cup feta cheese, crumbled
  • ½ cup pecans, chopped & toasted
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • Salt & black pepper, to taste

For the Cranberry-Honey Glaze

  • 2 tbsp honey
  • 2 tbsp cranberry sauce
  • 1 tbsp olive oil
  • ½ tsp cinnamon
  • Pinch of salt

For Assembly

  • ½ cup shredded mozzarella (optional, for browning)
  • Fresh herbs (thyme or parsley) for garnish

Instructions

  1. Preheat the oven: Set your oven to 190°C (375°F) to prepare for baking the lasagna.
  2. Prepare the vegetables: Using a sharp knife or mandoline, thinly slice the peeled sweet potatoes, pumpkin, and parsnips to ensure even layers.
  3. Mix the cheese filling: In a mixing bowl, combine ricotta cheese, crumbled feta, dried thyme, dried rosemary, salt, and black pepper. Stir until well blended.
  4. Make the glaze: Whisk together honey, cranberry sauce, olive oil, cinnamon, and a pinch of salt in a small bowl until smooth.
  5. Grease the baking dish: Lightly coat your baking dish with oil or non-stick spray to prevent sticking.
  6. Layer the lasagna: Begin with a layer of sweet potatoes, then spread a portion of the ricotta-feta mixture on top. Follow with a layer of pumpkin, more ricotta mixture, a layer of parsnips, and a drizzle of the cranberry-honey glaze. Repeat layers, sprinkling toasted pecans between some layers for added crunch.
  7. Top the lasagna: Finish with a layer of mozzarella if desired for browning and a final drizzle of the cranberry-honey glaze.
  8. Bake covered: Cover the dish with foil and bake for 35–40 minutes to allow the vegetables to soften.
  9. Finish baking uncovered: Remove the foil and bake for an additional 10–15 minutes until the top is golden, bubbling, and the vegetables are tender.
  10. Let it rest: Allow the lasagna to cool and set for 10 minutes before slicing to maintain structure.
  11. Garnish and serve: Sprinkle fresh herbs on top and add an extra spoonful of the cranberry-honey glaze before serving for enhanced flavor and presentation.

Notes

  • Use a mandoline for uniform thin slices to ensure even cooking.
  • Toasted pecans add a pleasant crunch, but you can substitute with walnuts if preferred.
  • The mozzarella on top is optional and mainly for browning; omit for a lighter dish.
  • Letting the lasagna rest before slicing helps it hold together better.
  • Adjust seasoning to taste, especially salt and pepper, as cheese adds saltiness.
  • This recipe can be made ahead and refrigerated before baking.

Nutrition

Keywords: sweet potato lasagna, pumpkin lasagna, parsnip lasagna, vegetarian lasagna, cranberry honey glaze, autumn vegetables, layered vegetable bake, ricotta feta lasagna

Find it online: https://maicook.com/pecans-and-cranberry-honey-glaze-recipe-4/