Mediterranean Layered Sweet Potato, Pumpkin, Carrot Lasagna with Feta, Walnuts and Pomegranate-Honey Glaze
This Mediterranean Layered Sweet Potato, Pumpkin, and Carrot Lasagna is a stunning plant-forward dish that feels both rustic and elegant. Instead of pasta sheets, thinly sliced vegetables form tender, naturally sweet layers that bake into a comforting, sliceable casserole. Creamy feta adds saltiness, walnuts bring crunch, and a glossy pomegranate-honey glaze ties everything together with gentle sweetness and acidity. Inspired by Mediterranean cooking, this lasagna focuses on vegetables, olive oil, herbs, and balance rather than heaviness. It works beautifully as a vegetarian main, a holiday centerpiece, or a special weekend dinner that still feels nourishing and thoughtful.
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Yield: Serves 4 to 6
Ingredients
For the Vegetable Layers
2 medium sweet potatoes, peeled and thinly sliced
2 cups pumpkin or butternut squash, thinly sliced
3 large carrots, peeled and thinly sliced
3 tablespoons olive oil
1 teaspoon dried oregano
½ teaspoon ground cumin
½ teaspoon smoked paprika
Salt and black pepper to taste
For the Filling
200 g (7 oz) feta cheese, crumbled
½ cup chopped walnuts, lightly toasted
1 cup ricotta or thick Greek yogurt
1 clove garlic, finely grated
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley or dill
For the Pomegranate-Honey Glaze
½ cup pomegranate juice
2 tablespoons honey
1 teaspoon balsamic vinegar
Pinch of salt
Optional Garnish
Pomegranate seeds
Fresh herbs
Instructions
Preheat the oven to 190°C (375°F). Lightly grease a medium baking dish with olive oil.
Place sweet potato, pumpkin, and carrot slices in a large bowl. Add olive oil, oregano, cumin, paprika, salt, and pepper. Toss well.
Roast the vegetables on a baking tray for 15 minutes until just tender but not fully cooked.
In a bowl, mix ricotta, feta, garlic, lemon juice, herbs, and half of the walnuts.
Begin layering by placing a single layer of sweet potatoes at the bottom of the dish.
Add a layer of pumpkin, then spread some cheese mixture on top.
Add a layer of carrots, then repeat layering until ingredients are used, finishing with vegetables.
Cover loosely with foil and bake for 25 minutes, then uncover and bake 10 more minutes until golden.
While lasagna bakes, simmer pomegranate juice, honey, balsamic vinegar, and salt for 10 minutes until syrupy.
Drizzle glaze over baked lasagna, sprinkle remaining walnuts and garnish before serving.
Tips
Slice vegetables evenly so layers cook uniformly.
Par-roasting prevents watery lasagna.
Use a mandoline for consistent slices.
Do not oversalt since feta is naturally salty.
Let lasagna rest 10 minutes before slicing.
Toast walnuts lightly for deeper flavor.
Keep glaze warm for easy drizzling.
Cover loosely to avoid steaming.
Fresh herbs add brightness at the end.
Use a sharp knife for clean slices.
Variations
Add spinach layers for extra greens.
Use goat cheese instead of feta.
Add cinnamon to vegetables for warmth.
Replace walnuts with pistachios.
Make it vegan with plant-based cheese.
Add lentils between layers for protein.
Use maple syrup instead of honey.
Add roasted red peppers.
Serve with yogurt sauce instead of glaze.
Make individual mini lasagnas.
Q & A
Can I make this ahead of time?
Yes, assemble and refrigerate up to 24 hours before baking.
Does it freeze well?
Yes, freeze baked portions without glaze.
Is it very sweet?
No, sweetness is balanced by feta and herbs.
Can I skip walnuts?
Yes, but crunch adds contrast.
Is pumpkin required?
Butternut squash works perfectly.
Can I use yogurt instead of ricotta?
Yes, thick Greek yogurt works well.
Is this gluten-free?
Yes, naturally gluten-free.
What pairs well with it?
A simple green salad or grilled fish.
Can kids enjoy this?
Yes, it is mild and comforting.
Does it hold its shape?
Yes, resting time helps it set.
Nutrition
(Per Serving, Approximate)
Calories: 420
Protein: 14 g
Carbohydrates: 46 g
Fat: 22 g
Fiber: 8 g
Calcium: High
Antioxidants: High
Conclusion
Mediterranean Layered Sweet Potato, Pumpkin, and Carrot Lasagna with Feta, Walnuts, and Pomegranate-Honey Glaze is a celebration of vegetables done right. It delivers comfort, color, and balance without relying on heavy sauces or pasta. The layers feel indulgent yet wholesome, and the glaze adds a finishing touch that makes the dish memorable. Whether served for guests or enjoyed as a nourishing family meal, this lasagna proves that Mediterranean-inspired vegetable cooking can be both beautiful and deeply satisfying.