Description
A vibrant and hearty lasagna featuring roasted root vegetables, creamy feta, and crunchy walnuts layered between sheets of noodles for a wholesome experience.
Ingredients
Scale
- Lasagna noodles
- 2 cups roasted root vegetables (carrots, parsnips, beets)
- 1 cup feta cheese, crumbled
- 1/2 cup toasted walnuts, chopped
- 1/2 cup cranberries
- 2 tbsp honey
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 onion, chopped
- 2 cups fresh spinach
- 2 cups tomato sauce
- Salt to taste
- Pepper to taste
- 1 tbsp Italian seasoning
Instructions
- Preheat the oven to 375°F (190°C).
- Roast the root vegetables by tossing them in olive oil, minced garlic, salt, pepper, and Italian seasoning. Bake for 30-35 minutes.
- Prepare the lasagna noodles according to package instructions until al dente.
- Mix the filling by combining fresh spinach, crumbled feta, and chopped toasted walnuts in a large mixing bowl.
- Assemble the lasagna in a baking dish by layering noodles, roasted vegetables, some tomato sauce, and half of the spinach-feta mixture. Repeat until all ingredients are used, finishing with a layer of sauce.
- Add honey and cranberries on top.
- Bake covered with foil for 30 minutes, then uncover and bake for an additional 10-15 minutes.
- Cool for 10 minutes before slicing and serving.
Notes
Make-ahead: Prepare the lasagna a day in advance and refrigerate. Reheat in the oven before serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 30mg