Preheat Oven:
Preheat oven to 375°F (190°C). Lightly grease a baking dish with olive oil or butter.
Prepare Vegetables:
Toss sliced root vegetables with olive oil, salt, and pepper.
Toast Walnuts:
In a dry skillet, toast walnuts until fragrant. Mix with maple syrup, olive oil, and a pinch of salt. Set aside.
Assemble Lasagna:
Layer lasagna sheets at the bottom of the dish.
Add a layer of sweet potatoes, carrots, and parsnips.
Sprinkle with feta and ricotta mixture and a bit of thyme.
Repeat layers until ingredients are used, finishing with a cheese layer on top.
Bake:
Cover with foil and bake for 35–40 minutes. Remove foil for the last 10 minutes to lightly brown the top.
Drizzle & Serve:
Let lasagna rest for 5–10 minutes. Drizzle with walnut maple mixture before serving. Slice and enjoy as a festive vegetarian main course.
Nutritional Information (Per Serving – serves 6)
Calories: ~350 kcal
Protein: 12 g
Fat: 18 g
Carbohydrates: 38 g
Fiber: 6 g
Sugar: 14
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