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Pecans & Cranberry-Honey Glaze Recipe

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

4.8 from 11 reviews

This layered sweet potato, pumpkin, and parsnip lasagna is a hearty vegetarian dish featuring a creamy feta and ricotta filling, roasted root vegetables, and a tangy cranberry-honey glaze. Topped with crunchy pecans and optional mozzarella, it offers a delightful blend of savory and sweet flavors perfect for a comforting meal.

Ingredients

Scale

For the Vegetable Layers

  • 2 large sweet potatoes, peeled and thinly sliced
  • 2 cups pumpkin puree (unsweetened)
  • 2 medium parsnips, peeled and thinly sliced
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried thyme
  • ½ teaspoon ground nutmeg

For the Feta Filling

  • 1 ½ cups crumbled feta cheese
  • 1 cup ricotta cheese
  • 1 egg
  • 2 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped
  • ½ teaspoon black pepper

For the Cranberry-Honey Glaze

  • 1 cup fresh or frozen cranberries
  • 3 tablespoons honey
  • 2 tablespoons orange juice
  • 1 teaspoon orange zest
  • 1 tablespoon water

For the Topping

  • ½ cup chopped pecans
  • ½ cup shredded mozzarella (optional for golden top)
  • 1 tablespoon olive oil

Instructions

  1. Prepare the Vegetables: Preheat oven to 375°F (190°C). Toss the thinly sliced sweet potatoes and parsnips with olive oil, salt, black pepper, dried thyme, and ground nutmeg. Spread the slices on a baking sheet and roast for 15 minutes to slightly soften. Remove and set aside.
  2. Make the Feta Filling: In a mixing bowl, combine crumbled feta cheese, ricotta cheese, egg, minced garlic, chopped fresh parsley, and black pepper. Stir until the mixture is creamy and well blended.
  3. Prepare the Cranberry-Honey Glaze: In a small saucepan over medium heat, combine fresh or frozen cranberries, honey, orange juice, orange zest, and water. Cook for 5 to 7 minutes until the cranberries burst and the mixture thickens slightly. Remove from heat and lightly mash the glaze to achieve a chunky texture.
  4. Assemble the Lasagna: Lightly grease a 9×13-inch baking dish. Spread a thin layer of pumpkin puree on the bottom. Add a layer of roasted sweet potatoes evenly over the pumpkin. Spread a portion of the feta cheese mixture over the sweet potatoes. Add a layer of roasted parsnip slices. Repeat layering with pumpkin, sweet potatoes, feta mixture, and parsnips. Finish with a final thin layer of pumpkin puree on top.
  5. Add Toppings & Bake: Brush the top layer lightly with olive oil. Sprinkle chopped pecans evenly over the top, and add shredded mozzarella if using. Cover the dish with foil and bake for 30 minutes. Remove the foil and continue baking for 15 to 20 minutes until the lasagna is tender and the top is golden.
  6. Finish with Glaze: Allow the lasagna to rest for 10 minutes after baking to set. Drizzle the warm cranberry-honey glaze generously over the top before serving to add a bright, sweet contrast.

Notes

  • You can substitute the pumpkin puree with butternut squash puree if desired.
  • For a nut-free option, omit the pecans or replace with toasted pumpkin seeds.
  • The mozzarella topping is optional for a golden crust, omit if keeping the dish vegetarian without added dairy.
  • Ensure the sliced vegetables are thin and evenly cut to promote even roasting and layering.
  • Make the cranberry-honey glaze ahead and reheat gently before drizzling.

Nutrition

Keywords: sweet potato lasagna, pumpkin recipe, layered vegetable lasagna, vegetarian lasagna, feta cheese dish, cranberry glaze, fall recipes

Find it online: https://maicook.com/pecans-and-cranberry-honey-glaze-recipe-6/