This Layered Pumpkin, Butternut Squash, Carrot Lasagna with Feta, Walnuts & Cranberry-Honey Glaze is autumn comfort food at its finest—a vibrant, savory-sweet showstopper that’s perfect for cozy nights in or festive gatherings. Every forkful is a mosaic of colors, textures, and flavors: soft pumpkin, tender roasted vegetables, creamy cheeses, toasted walnuts, and the irresistible sparkle of a tangy cranberry-honey glaze. It’s a dish that never fails to surprise and delight, with each layer offering a new dimension of flavor and pure joy.
Ingredients You’ll Need
Ingredients You’ll Need
Let’s keep things delightfully simple, shall we? Each ingredient in this lasagna brings a special something to the mix, whether it’s a burst of color, a creamy texture, an earthy note, or a bit of sweet, nutty crunch. Here’s what you’ll need (plus a few insider tips for that perfect finish):
- Pumpkin purée (1 ½ cups): Choose unsweetened to let the natural earthiness sing in the base and top layers.
- Butternut squash (2 cups, thinly sliced): Bright, sweet, and beautiful—slicing thinly ensures every bite melts in your mouth.
- Carrots (2 cups, thinly sliced): For that golden color and natural sweetness, preferably sliced with a mandoline for even roasting.
- Olive oil (1 tbsp): Helps roast the veggies to caramelized perfection without overpowering them.
- Smoked paprika (½ tsp): Adds subtle warmth and depth to the roasted vegetables.
- Garlic powder (½ tsp): Enhances the savory notes without extra chopping required.
- Dried thyme (½ tsp): Brings an herby aroma that always pairs well with root vegetables.
- Salt & black pepper: Taste as you go—nothing brings a dish together quite like balanced seasoning.
- Lasagna noodles (9–12, no-boil or cooked): The canvas that holds it all together. No-boil saves time, but cooked works in a pinch.
- Ricotta cheese (1 cup): Creamy, slightly tangy, and pure comfort.
- Feta cheese (¾ cup, crumbled): Salty, briny, and bold; it completely transforms the cheese layer.
- Mozzarella (½ cup, shredded, optional but recommended): For those who crave gooey, melty topping.
- Walnuts (⅓ cup, roughly chopped): Crunchy contrast with nutty flavor in every bite.
- Egg (1, for the ricotta mixture): Helps bind the cheese layer for that classic lasagna texture.
- Dried oregano (1 tsp): Infuses the ricotta with Mediterranean charm.
- Cranberry sauce (⅓ cup, whole berry or homemade): Forms the base of the signature glaze—choose whole berry for extra pop.
- Honey (2 tbsp): Sweetens and glosses the glaze so it’s sticky and irresistible.
- Balsamic vinegar (1 tbsp): Provides zingy contrast, cutting through rich cheese and vegetables.
- Orange zest (1 tsp, optional): A whisper of citrus brightness in the glaze; don’t skip if you have an orange handy!
How to Make Walnuts & Cranberry-Honey Glaze
Step 1: Roast the Vegetables
Begin by preheating your oven to 400°F (200°C). Toss the thinly sliced carrots and butternut squash with olive oil, smoked paprika, garlic powder, dried thyme, salt, and pepper. Spread them out evenly on a baking sheet lined with parchment for easy cleanup. Roast for 18–22 minutes, giving them a toss halfway through—you’re aiming for edges that are just starting to caramelize and a texture that’s tender but not mushy. This first layer of flavor is the heart of the lasagna, and the colors make it instantly inviting.
Step 2: Prepare the Ricotta & Feta Layer
While the veggies roast, grab a mixing bowl and stir together the ricotta, egg, dried oregano, black pepper, and half of the crumbled feta. The egg works its magic to hold everything together, while the feta brings a pop of salt and tang. Give it a quick taste—if you love a stronger feta punch, add a touch more here!
Step 3: Make the Walnuts & Cranberry-Honey Glaze
In a small saucepan set over low heat, combine the cranberry sauce, honey, balsamic vinegar, and orange zest if you’re using it. Whisk and let it gently bubble for about 3–5 minutes until it’s glossy and a bit syrupy. Set aside. The key here is to let the ingredients meld without boiling—it should coat the back of a spoon, creating that signature sticky drizzle that defines this Walnuts & Cranberry-Honey Glaze.
Step 4: Layer the Lasagna
Spread a thin, even layer of pumpkin purée across the bottom of your favorite lasagna dish. Lay down your first set of noodles, overlapping slightly. Spoon and smooth half of the ricotta mixture over the noodles, then top with half the roasted vegetables. Drizzle a couple tablespoons of the cranberry-honey glaze, then sprinkle on some walnuts for that irresistible crunch. Repeat: layer noodles, ricotta, veggies, glaze, and walnuts. Finish with a cozy layer of pumpkin purée, then scatter the remaining feta, mozzarella (if using), and more walnuts over the top.
Step 5: Bake to Bubbly Goodness
Cover the lasagna tightly with foil and bake at 375°F (190°C) for 25–30 minutes. Carefully remove the foil and bake for another 10–15 minutes so the cheese can get gorgeously golden and the edges gently crisp. Let it rest for at least 10 minutes after removing from the oven—this helps the layers set, making neat slices possible. Trust me, the wait is so worth it!
Step 6: Add the Final Walnuts & Cranberry-Honey Glaze Drizzle
When you’re ready to serve, slice the lasagna and arrange on plates. Finish each portion with a generous drizzle of the reserved cranberry-honey glaze right before serving. Not only does this make it beautiful, but the sticky-sweet tang ties every layer together for a burst of flavor in every bite.
How to Serve Walnuts & Cranberry-Honey Glaze
Garnishes
Sprinkle extra toasted walnuts over the top for extra crunch and drama, then scatter a few whole cranberries if you have them. A bit of chopped fresh parsley or thyme adds a fresh, herbal sparkle against the cheese and veg. And don’t forget that final swirl of the Walnuts & Cranberry-Honey Glaze—it makes each plate look (and taste) truly special.
Side Dishes
This lasagna is hearty, so round out your meal with something fresh and light. Think a peppery arugula salad with shaved fennel, a drizzle of olive oil, and a squeeze of lemon. Crusty bread quietly soaks up all the extra glaze from your plate, while roasted Brussels sprouts or a simple green bean sauté will happily play supporting roles.
Creative Ways to Present
Want to truly wow? Try cutting the lasagna into small squares for a striking appetizer platter—each bite-sized piece topped with a dab of Walnuts & Cranberry-Honey Glaze and a toasted walnut half. For family-style, serve straight from the baking dish, letting everyone scoop their own. If you’re feeling extra festive, use mini casserole dishes for individual servings, creating a restaurant-worthy experience at home.
Make Ahead and Storage
Storing Leftovers
Allow the lasagna to cool to room temperature before transferring to an airtight container, or simply cover the baking dish tightly with foil or plastic wrap. Refrigerate for up to 4 days. The flavor only gets better as the ingredients meld, and that glaze keeps everything moist and full of zing.
Freezing
If you’re thinking ahead, this dish is freezer-friendly! Slice into single servings or freeze the whole thing tightly wrapped. For best results, freeze before baking so you can enjoy freshly-baked lasagna whenever you crave it. Just thaw in the fridge overnight and proceed with baking as directed.
Reheating
To reheat, place slices on a baking sheet, cover loosely with foil, and warm in a 350°F (175°C) oven until heated through, about 15–20 minutes. For best results, wait to add any extra Walnuts & Cranberry-Honey Glaze until after reheating so the glaze stays glossy and doesn’t sink into the filling.
FAQs
Can I make this vegan?
Absolutely! Swap out the ricotta, feta, and mozzarella for your favorite plant-based cheese alternatives and use a flax egg (1 tbsp ground flaxseed + 2.5 tbsp warm water) for the binder. The rest of the ingredients are naturally plant-friendly!
Can I use sweet potato instead of butternut squash?
Definitely! Sweet potato slices roast beautifully and add their own depth of flavor. Just follow the same roasting instructions for the vegetables. You’ll still get that signature contrast of sweet, savory, and tangy.
Is it okay to use canned pumpkin?
Yes—just make sure it’s unsweetened pure pumpkin, not pumpkin pie filling. Canned pumpkin offers that smooth, earthy layer and is super convenient for weeknight cooking.
How do I avoid watery lasagna?
Be sure to roast your veggies long enough so they caramelize rather than steam, and let the lasagna rest after baking. Using no-boil noodles also helps absorb extra moisture, giving you neatly stacked slices instead of a soupy mess.
Can I double the Walnuts & Cranberry-Honey Glaze for extra topping?
Absolutely! The glaze is so good, you might find yourself wanting extra for drizzling over roasted chicken, spreading on toast, or pairing with other fall dishes. Just double the quantities in the glaze section and keep leftovers in the fridge for up to a week.
Final Thoughts
This Layered Pumpkin, Butternut Squash, Carrot Lasagna with Feta, Walnuts & Cranberry-Honey Glaze is so much more than just a meal—it’s a celebration of autumn’s favorite flavors, textures, and colors. Whether you’re making it for a special gathering or a cozy family dinner, it’s guaranteed to spark smiles and maybe even a few recipe requests. Trust me—give it a try, and let the Walnuts & Cranberry-Honey Glaze work its magic!