For the Vegetable Layers

2 large sweet potatoes, peeled and sliced into 1/8-inch rounds

4 cups (600 g) butternut squash, peeled and thinly sliced

3 large carrots, peeled into long ribbons

2 tbsp extra virgin olive oil

1 tsp garlic powder

1 tsp dried thyme

1 tsp smoked paprika

1/2 tsp ground cinnamon

Salt & freshly ground black pepper

For the Creamy Feta Filling

7 oz (200 g) feta cheese, crumbled

1 cup (250 g) whole milk ricotta cheese

1 cup (100 g) shredded mozzarella cheese

1/2 cup (50 g) grated Parmesan cheese

1 large egg

2 cloves garlic, minced

2 tbsp chopped fresh parsley

1 tbsp chopped fresh dill

Freshly ground black pepper

For the Cranberry-Honey Glaze

1/2 cup (120 g) whole berry cranberry sauce

3 tbsp honey

1 tbsp fresh orange juice

1 tsp orange zest

1 tsp Dijon mustard

1 tbsp unsalted butter

Pinch of flaky sea salt

For the Crunchy Walnut Topping

3/4 cup (75 g) walnuts, roughly chopped

2 tbsp grated Parmesan cheese

1 tbsp melted unsalted butter

1 tbsp chopped fresh parsley

Optional Toppings

Extra crumbled feta

Fresh thyme sprigs

Dried cranberries

Orange zest

Microgreens

Freshly cracked black pepper

Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

In a large bowl, toss the sweet potato slices, butternut squash slices, and carrot ribbons with the olive oil, garlic powder, thyme, smoked paprika, cinnamon, salt, and black pepper.

In another bowl, combine the feta, ricotta, mozzarella, Parmesan, egg, garlic, parsley, dill, and black pepper until smooth and well mixed.

In a small saucepan, combine the cranberry sauce, honey, orange juice, orange zest, Dijon mustard, butter, and flaky sea salt. Simmer over medium-low heat for 3–4 minutes, stirring until smooth and glossy.

Spread a thin layer of the cranberry-honey glaze over the bottom of the baking dish.

Arrange a layer of sweet potato slices over the glaze.

Spread one-third of the feta mixture over the sweet potatoes, then add a layer of butternut squash followed by carrot ribbons.

Repeat the layers until all the vegetables and feta filling have been used, finishing with a final layer of vegetables.

Brush the remaining cranberry-honey glaze over the top.

In a small bowl, combine the walnuts, Parmesan, melted butter, and parsley, then sprinkle evenly over the lasagna.

Cover with foil and bake for 45 minutes. Remove the foil and bake for another 20–25 minutes, until the vegetables are tender and the walnut topping is golden and crisp.

Let the lasagna rest for 10 minutes before serving. Garnish with extra feta, fresh thyme, dried cranberries, orange zest, microgreens, and freshly cracked black pepper.

Calories: 432

Protein: 14 g

Carbohydrates: 36 g

Fat: 27 g

Fiber: 6 g

Sugar: 16 g

Sodium: 472 mg