Layered Sweet Potato, Pumpkin, Parsnip Lasagna with Feta, Pecans & Cranberry Honey Glaze

Here’s a recipe for a delicious and unique Layered Sweet Potato, Pumpkin, Parsnip Lasagna with Feta, Pecans & Cranberry Honey Glaze:

Ingredients:

For the Layers:

– 2 large sweet potatoes, thinly sliced

– 1 large pumpkin, peeled and thinly sliced

– 2 large parsnips, peeled and thinly sliced

– 1/2 cup olive oil

– Salt and pepper to taste

 

For the Feta Mixture:

– 1 block feta cheese, crumbled

– 1/4 cup chopped fresh parsley

– 1/4 cup chopped fresh thyme

 

For the Cranberry Honey Glaze:

– 1/2 cup cranberry sauce

– 2 tbsp honey

– 1 tbsp olive oil

 

For Garnish:

– 1/2 cup chopped pecans

– Fresh thyme leaves

Instructions:

1. Preheat oven to 400°F (200°C).

2. Toss sweet potato, pumpkin, and parsnip slices with olive oil, salt, and pepper. Roast in the oven for 20-25 minutes until tender.

3. In a bowl, mix crumbled feta cheese with parsley and thyme.

4. Layer roasted sweet potatoes, pumpkin, and parsnips in a baking dish. Sprinkle feta mixture between layers.

5. Repeat the layers until all ingredients are used, finishing with a layer of feta on top.

6. Bake for 20-25 minutes until golden and bubbly.

7. Meanwhile, mix cranberry sauce, honey, and olive oil for the glaze. Brush over the lasagna during the last 10 minutes of baking.

8. Sprinkle chopped pecans on top and bake for an additional 2-3 minutes.

9. Garnish with fresh thyme leaves and serve warm.

 

Tips:

– Use a mandoline to get thin, even slices of sweet potatoes, pumpkin, and parsnips.

– Adjust the amount of feta cheese and cranberry glaze to your taste.

 

This dish is perfect for a fall or winter gathering!