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Pecans & Cranberry-Honey Glaze Recipe

Pecans & Cranberry-Honey Glaze Recipe
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★★★★★

4.9 from 14 reviews

This Layered Sweet Potato, Pumpkin, Carrot Lasagna with Feta, Pecans & Cranberry-Honey Glaze is a vibrant, nutrient-packed vegetarian dish perfect for autumn or any time you’re craving a cozy, flavorful meal. Combining the natural sweetness of roasted vegetables with tangy feta, crunchy pecans, and a luscious cranberry-honey glaze, this recipe offers a delicious twist on traditional lasagna without pasta.

Ingredients

Scale

Vegetable Layers

  • 2 medium sweet potatoes, peeled and thinly sliced
  • 1 cup pumpkin purée
  • 2 medium carrots, peeled and thinly sliced
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg

Cheese & Topping

  • 1 cup crumbled feta cheese
  • 1/4 cup chopped pecans
  • 1/2 cup shredded mozzarella cheese

Cranberry-Honey Glaze

  • 1/3 cup cranberry sauce or fresh cranberries, cooked down
  • 2 tablespoons honey

Instructions

  1. Preheat the oven: Preheat your oven to 190°C (375°F) and lightly grease a baking dish to prevent sticking.
  2. Prepare vegetable slices: Toss the sweet potato and carrot slices with olive oil, salt, black pepper, ground cinnamon, and nutmeg to evenly coat and infuse with warm spices.
  3. Layer the vegetables: Arrange half of the sweet potato slices evenly at the bottom of the baking dish. Spread the pumpkin purée in a smooth layer over the sweet potatoes. Then, layer the remaining sweet potato slices followed by the carrot slices on top.
  4. Add cheese layers: Sprinkle the crumbled feta cheese and shredded mozzarella evenly over the layered vegetables to add creamy and melty textures.
  5. Bake the lasagna: Place the dish in the oven uncovered and bake for 35 to 40 minutes or until the vegetables are tender and the cheese is melted and lightly golden.
  6. Make the glaze: While baking, warm the cranberry sauce with honey in a small saucepan over low heat until combined and slightly thickened to create a sweet and tangy glaze.
  7. Finish and serve: Once baked, drizzle the cranberry-honey glaze over the lasagna and sprinkle chopped pecans over the top for added crunch and flavor before serving.

Notes

  • You can substitute the pumpkin purée with butternut squash purée if desired.
  • For a vegetarian but not vegan dish, this recipe uses feta and mozzarella cheese; omit or replace to suit dietary needs.
  • Use fresh cranberries cooked down with honey if cranberry sauce is unavailable.
  • Adjust spices to taste, adding more cinnamon or nutmeg for warmer flavor.
  • To make ahead, assemble the lasagna and store it refrigerated, then bake just before serving.

Nutrition

Keywords: sweet potato lasagna, pumpkin lasagna, vegetarian lasagna, fall recipes, healthy vegetable lasagna, feta cheese recipe, cranberry honey glaze, autumn dinner

Find it online: https://maicook.com/pecans-and-cranberry-honey-glaze-recipe-5/