Walnuts and Cranberry Glaze Recipe
Nothing spells cozy comfort like this layered Sweet Potato & Butternut Squash Lasagna with Feta, Walnuts and Cranberry Glaze. The dish brings together rich, roasted vegetables and a creamy cheese layer, all tied with the unforgettable zing and sweetness of the walnuts and cranberry glaze. Every bite offers a wonderful balance of creamy, hearty, crunchy, and tangy that feels like a warm hug on a plate.
Ingredients You’ll Need
This recipe uses a handful of simple but essential ingredients that perfectly complement each other. Each component brings unique texture and flavor—roasted vegetables add heartiness, creamy cheeses bring decadent smoothness, and the walnuts and cranberry glaze contribute crunch and a burst of vibrant sweetness.
- Sweet potatoes: Peeled and thinly sliced for tender, naturally sweet layers that roast to perfection.
- Butternut squash: Adds a mellow, nutty sweetness; peeled and sliced for even roasting.
- Olive oil: Helps roast the veggies beautifully, enhancing their natural flavors.
- Dried thyme: Provides subtle herbaceous notes that elevate the sweetness of the vegetables.
- Ricotta cheese: Creates a light, creamy filling that blends seamlessly with feta.
- Feta cheese: Adds a pleasant tang and saltiness to balance the sweet and earthy layers.
- Egg: Binds the creamy cheese layer for perfect texture when baked.
- Garlic: Minced fresh for a punch of savory depth.
- Parmesan cheese: Brings a sharp, nutty finish to the creamy mixture.
- Fresh parsley: Offers a pop of color and a fresh herbal note to brighten flavors.
- Fresh or frozen cranberries: The star ingredient for the tart cranberry glaze that contrasts beautifully with the richness.
- Honey: Sweetens the glaze naturally, balancing the tartness of cranberries.
- Balsamic vinegar: Adds a subtle acidic bite to the glaze, rounding out its flavor.
- Lasagna noodles: Cooked al dente to hold all the layers perfectly without getting mushy.
- Mozzarella cheese: Melts into a gooey, luscious topping with just the right stretch.
- Chopped walnuts: Toasted for crunch and a rich, slightly bitter contrast to the sweet glaze and creamy filling.
How to Make Walnuts and Cranberry Glaze
Step 1: Roast the Vegetables
Start by preheating your oven to 400°F (200°C). Toss the sweet potato and butternut squash slices in olive oil, dried thyme, salt, and pepper. Spread the veggies on a baking sheet in a single layer. Roast them for about 20 to 25 minutes until they become tender but still hold their shape. Roasting brings out their natural sweetness and creates a soft yet sturdy base for your lasagna layers.
Step 2: Prepare the Cranberry Glaze
In a small saucepan, combine cranberries, honey, water, and balsamic vinegar over medium heat. Let the mixture simmer gently for 8 to 10 minutes until the cranberries burst and the glaze thickens. For a smoother consistency, mash the cranberries slightly with a spoon. Set the glaze aside to cool—it will become the luscious glue that ties your dish together, with the walnuts and cranberry glaze adding both texture and a vibrant pop of flavor.
Step 3: Make the Creamy Layer
In a medium bowl, whisk together the ricotta cheese, crumbled feta, egg, minced garlic, grated Parmesan, and fresh parsley until smooth and well combined. This creamy layer acts as the perfect foil to the roasted veggies and the glistening cranberry glaze, ensuring every bite melts in your mouth.
Step 4: Assemble the Lasagna
Lightly grease a baking dish and start by spreading a thin coating of the cranberry glaze on the bottom. Layer lasagna noodles first, followed by roasted vegetables, then dollops of the ricotta-feta mixture. Sprinkle a little mozzarella on top, then add a light drizzle of cranberry glaze. Repeat the layering process until all ingredients are used, finishing off with a generous sprinkle of mozzarella and toasted chopped walnuts on the very top. The walnuts and cranberry glaze in the final layer create a stunning visual and textural contrast that will delight every guest.
Step 5: Bake
Cover the dish with foil and bake at 375°F (190°C) for 25 minutes. Remove the foil and bake uncovered for another 10 to 15 minutes until the top is bubbling and turns a gorgeous golden brown. Allow the lasagna to rest for 10 to 15 minutes before slicing to help it set perfectly. This resting step makes sure the walnuts and cranberry glaze stay beautifully intact and the layers slice smoothly.
How to Serve Walnuts and Cranberry Glaze
Garnishes
For an inviting presentation, sprinkle a few extra chopped walnuts and a light drizzle of the remaining cranberry glaze over the served lasagna slices. A fresh sprig of parsley or thyme adds a pretty herbaceous touch and a burst of green vibrancy that will make your plate pop.
Side Dishes
This luscious lasagna pairs beautifully with crisp green salads, like baby kale or arugula tossed in a lemon vinaigrette. Roasted root vegetables or a simple crusty baguette also complement the walnuts and cranberry glaze by adding earthiness or a satisfying crunch to contrast the creamy layers.
Creative Ways to Present
Consider serving individual portions in small ramekins for a fancy dinner party. You can create mini lasagna stacks with alternating layers and top each with a drizzle of walnuts and cranberry glaze right before serving. For a holiday twist, sprinkle some pomegranate seeds alongside the walnuts to add festive flair and a juicy pop of sweetness.
Make Ahead and Storage
Storing Leftovers
Store any leftover lasagna in an airtight container in the refrigerator for up to 3 days. The walnuts and cranberry glaze will hold up nicely, keeping the dish moist and flavorful. When ready to enjoy again, just reheat it gently to preserve the delightful textures.
Freezing
This lasagna freezes beautifully! After assembling but before baking, wrap the dish tightly in plastic wrap and then tin foil. Freeze for up to 2 months. When you’re ready to bake, thaw it overnight in the refrigerator, then bake as directed. The walnuts and cranberry glaze maintain their delicious flavor even after freezing.
Reheating
Reheat leftovers in a preheated oven at 350°F (175°C) for 15 to 20 minutes covered with foil to prevent drying out. Remove the foil in the last few minutes if you want the top to crisp up again. Avoid the microwave if possible to keep the walnuts crunchy and the cranberry glaze luscious.
FAQs
Can I use dried cranberries instead of fresh or frozen for the glaze?
Fresh or frozen cranberries work best for this glaze because they burst and create a natural sauce. Using dried cranberries would require rehydrating and additional liquid, which can alter the consistency. For the brightest flavor, stick with fresh or frozen.
Are the walnuts optional in this recipe?
The walnuts add a wonderful crunch and slight bitterness that balances the sweet glaze and creamy cheese perfectly. If you need to omit them due to allergies or preference, you can, but it’s worth trying them once for that signature texture contrast.
Can I prepare the roasted vegetables ahead of time?
Absolutely. Roast the sweet potatoes and butternut squash up to a day ahead and refrigerate. Bring them to room temperature before layering to ensure even baking and texture.
Is there a dairy-free way to make the creamy layer?
For a dairy-free version, you can substitute the ricotta and feta with plant-based ricotta or cashew cream, and skip the Parmesan. Keep the garlic and parsley to maintain that savory depth.
What wine pairs well with this lasagna?
A light to medium-bodied red wine like Pinot Noir or a crisp Sauvignon Blanc complements the walnuts and cranberry glaze beautifully, balancing the sweet and savory elements in the dish.
Final Thoughts
This Sweet Potato & Butternut Squash Lasagna with Feta, Walnuts and Cranberry Glaze is truly a showstopper for cozy dinners or special occasions. The combination of soft roasted veggies, creamy cheese, and that unforgettable walnuts and cranberry glaze will have you coming back for seconds and sharing the recipe with everyone you know. Don’t wait to make it your next comforting kitchen adventure—you’ll be so glad you did!
