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Pecans & Cranberry-Honey Glaze Recipe

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

4.7 from 7 reviews

This vibrant and nutritious Layered Sweet Potato, Butternut Squash & Carrot Lasagna combines thinly sliced vegetables with a creamy feta and ricotta cheese layer, topped with a delightful cranberry-honey glaze and crunchy pecans. Perfect as a comforting vegetarian main dish, it offers a beautiful balance of sweet, savory, and tangy flavors with a hint of smoky paprika.

Ingredients

Scale

For the Vegetables

  • 1 large sweet potato, peeled and thinly sliced
  • 1 small butternut squash, peeled and thinly sliced
  • 2 large carrots, peeled and thinly sliced
  • 2 tbsp olive oil
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ tsp smoked paprika

For the Cheese Layer

  • 1 cup feta cheese, crumbled
  • ½ cup ricotta cheese
  • ½ cup Greek yogurt
  • 1 clove roasted garlic, minced
  • 1 tbsp lemon juice

For the Glaze & Topping

  • 3 tbsp honey
  • ¼ cup dried cranberries, chopped
  • ¼ cup pecans, chopped
  • 1 tsp fresh thyme leaves

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil to prevent sticking.
  2. Prepare Vegetables: In a large bowl, toss the sliced sweet potatoes, butternut squash, and carrots with olive oil, salt, black pepper, and smoked paprika until evenly coated. Set aside.
  3. Prepare Cheese Mixture: In a separate bowl, combine the crumbled feta, ricotta cheese, Greek yogurt, minced roasted garlic, and lemon juice. Stir until smooth and well blended to create a creamy cheese layer.
  4. Assemble the Lasagna: Spread half of the vegetable slices evenly at the bottom of the prepared baking dish. Layer half of the cheese mixture over the vegetables. Repeat the layering process with the remaining vegetables and cheese mixture.
  5. Bake the Lasagna: Cover the assembled dish with foil and bake for 35 to 40 minutes, or until the vegetables are tender when pierced with a fork. Remove the foil and bake for an additional 10 to 15 minutes to allow the top to lightly brown.
  6. Prepare Glaze & Topping: While the lasagna bakes, warm the honey gently in a small saucepan with chopped dried cranberries and fresh thyme leaves to infuse flavor.
  7. Finish and Serve: Once baked, drizzle the cranberry-honey glaze over the lasagna and sprinkle the chopped pecans evenly on top. Serve warm for a delicious layered vegetable feast.

Notes

  • For best results, slice the vegetables evenly and thin to ensure layers cook uniformly.
  • Roasting the garlic beforehand enhances its flavor and mellows the sharpness.
  • The cranberry-honey glaze adds a lovely sweet-tart contrast; adjust honey to taste if preferred less sweet.
  • Leftovers keep well refrigerated for up to 3 days and can be reheated gently in the oven.
  • To make this dish vegan, substitute feta, ricotta, and Greek yogurt with plant-based cheese alternatives.

Nutrition

Keywords: sweet potato lasagna, butternut squash recipe, carrot lasagna, vegetarian lasagna, layered vegetable bake, feta cheese lasagna, cranberry honey glaze, pecan topping

Find it online: https://maicook.com/pecans-and-cranberry-honey-glaze-recipe-7/