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Walnuts & Cranberry-Honey Glaze Recipe

Walnuts & Cranberry-Honey Glaze Recipe
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★★★★★

4.8 from 22 reviews

This Layered Sweet Potato, Pumpkin, and Carrot Lasagna combines roasted seasonal vegetables with a creamy feta and ricotta mixture, topped with crunchy toasted walnuts and a vibrant cranberry-honey glaze. A perfect festive vegetarian dish that balances sweet, savory, and tangy flavors in a comforting layered casserole.

Ingredients

Scale

Vegetable Layers

  • 2 large sweet potatoes, peeled & thinly sliced
  • 2 cups pumpkin, thinly sliced (or butternut squash)
  • 3 large carrots, peeled & thinly sliced
  • 2 tbsp olive oil
  • Salt & black pepper to taste
  • 1 tsp smoked paprika
  • ½ tsp garlic powder

Creamy Feta Mixture

  • 1 ½ cups crumbled feta
  • ¾ cup ricotta cheese
  • 1 tbsp lemon juice
  • 1 tsp dried oregano
  • 1 tbsp honey

Walnut Topping

  • ⅔ cup crushed walnuts, lightly toasted
  • 1 tbsp olive oil
  • Pinch sea salt

Cranberry-Honey Glaze

  • 1 cup fresh or frozen cranberries
  • 2 tbsp honey
  • 1 tbsp maple syrup
  • 1 tbsp balsamic vinegar
  • 1 tsp orange zest

Instructions

  1. Prep & Roast the Vegetables: Preheat the oven to 400°F (200°C). Toss the thinly sliced sweet potatoes, pumpkin, and carrots with olive oil, salt, black pepper, smoked paprika, and garlic powder until evenly coated. Spread the vegetables in a single layer on baking trays and roast for 18–22 minutes, or until tender and slightly caramelized. Remove from the oven and set aside to cool slightly.
  2. Make the Creamy Feta Layer: In a medium bowl, combine crumbled feta, ricotta cheese, lemon juice, dried oregano, and honey. Stir until the mixture is smooth and creamy. Set aside.
  3. Prepare Walnut Topping: Lightly toast the crushed walnuts in a dry skillet over medium heat for 2 to 3 minutes until fragrant. Remove from heat and toss immediately with olive oil and a pinch of sea salt to coat evenly. Set aside.
  4. Cook the Cranberry-Honey Glaze: In a small saucepan, combine fresh or frozen cranberries, honey, maple syrup, balsamic vinegar, and orange zest. Simmer over medium heat for 5–7 minutes until the cranberries have softened and the glaze has thickened to a glossy, syrupy consistency. Mash some cranberries slightly with the back of a spoon if desired to enhance texture. Remove from heat.
  5. Assemble the Lasagna (No Pasta Needed): In a baking dish, arrange a layer of roasted sweet potato slices spreading evenly. Top with a portion of the creamy feta mixture and smooth out. Repeat the layering with pumpkin slices and then carrot slices, interspersing layers with the feta mixture until all ingredients are used, finishing with a vegetable layer.
  6. Bake & Top: Bake the assembled vegetable lasagna in a preheated oven at 350°F (180°C) for 15 minutes to meld flavors and heat through. Remove from oven and immediately sprinkle the toasted walnut topping evenly over the surface. Drizzle generously with the prepared cranberry-honey glaze.
  7. Serve Warm: Allow the lasagna to rest for 10 minutes so the layers can set for easier slicing. Cut into portions and serve warm as a festive side dish or a wholesome vegetarian main course.

Notes

  • You can substitute butternut squash for pumpkin if unavailable.
  • To make this dish vegan, replace feta and ricotta with a plant-based cheese alternative.
  • Roasting vegetables ahead of time and assembling just before baking saves time.
  • Use fresh or frozen cranberries for the glaze; if unavailable, dried cranberries soaked in hot water can be used but will have a different texture.
  • For extra crunch, add some chopped fresh herbs on top along with walnuts before serving.

Nutrition

Keywords: sweet potato lasagna, pumpkin lasagna, carrot lasagna, vegetarian lasagna, roasted vegetable lasagna, feta cheese, cranberry glaze, walnut topping, festive recipe

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