A cozy vegetarian bake made with tender layers of sweet potato, pumpkin, and spinach, finished with creamy whipped feta, crunchy pistachios, and a sweet-spicy hot honey drizzle. Perfect for dinner, holidays, or meal prep!
🛒 Ingredients
For the Vegetable Layers
- 2 large sweet potatoes, thinly sliced lengthwise (about ¼-inch thick)
- 3 cups pumpkin, thinly sliced
- 3 cups fresh spinach
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp garlic powder
- Salt and black pepper, to taste
For the Creamy Ricotta Filling
- 1½ cups whole milk ricotta
- 1 cup shredded mozzarella
- ½ cup grated Parmesan
- 1 egg
- 2 cloves garlic, minced
- 1 tbsp chopped fresh parsley (or 1 tsp dried parsley)
- Pinch of nutmeg (optional)
- Salt and pepper, to taste
For the Whipped Feta
- 200 g (7 oz) feta cheese
- ¼ cup Greek yogurt
- 2 tbsp cream cheese
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 small garlic clove
- Freshly ground black pepper
For the Topping
- ½ cup shredded mozzarella
- ¼ cup grated Parmesan
- ¼ cup roasted pistachios, roughly chopped
- Fresh thyme or parsley, for garnish
Hot Honey Drizzle
- ¼ cup honey
- ½–1 tsp chili flakes
- ½ tsp apple cider vinegar (optional)
👩🍳 Instructions
1. Prepare the Vegetables
Preheat your oven to 400°F (200°C).
Line two baking trays with parchment paper.
Arrange the sweet potato and pumpkin slices in a single layer. Brush with olive oil and season with oregano, thyme, garlic powder, salt, and pepper.
Roast for 15–20 minutes, flipping halfway, until just tender but not falling apart.
Reduce oven temperature to 375°F (190°C).
2. Wilt the Spinach
Heat a skillet over medium heat.
Add the spinach and cook for 2–3 minutes until wilted.
Transfer to a clean towel and squeeze out as much moisture as possible.
Roughly chop.
3. Make the Ricotta Filling
In a bowl, combine:
- Ricotta
- Mozzarella
- Parmesan
- Egg
- Garlic
- Parsley
- Nutmeg
- Salt and pepper
Mix until smooth and creamy.
4. Prepare the Whipped Feta
Add feta, Greek yogurt, cream cheese, olive oil, lemon juice, garlic, and black pepper to a food processor.
Blend until silky smooth.
Refrigerate until ready to serve.
5. Assemble the Lasagna
Lightly grease a 9×13-inch baking dish.
Layer in this order:
- Thin layer of ricotta mixture
- Sweet potato slices
- Ricotta mixture
- Spinach
- Pumpkin slices
Repeat the layers until everything is used.
Finish with:
- Remaining ricotta mixture
- Mozzarella
- Parmesan
6. Bake
Cover loosely with foil.
Bake for 35 minutes.
Remove the foil and bake another 15–20 minutes until golden brown and bubbling.
Let rest for 10–15 minutes before slicing.
7. Make the Hot Honey
Warm the honey gently in a small saucepan.
Stir in chili flakes and apple cider vinegar.
Let infuse for 5 minutes.
8. Serve
Spread a generous spoonful of whipped feta onto each plate.
Top with a slice of lasagna.
Finish with:
- Chopped roasted pistachios
- Fresh thyme or parsley
- A drizzle of hot honey
- Extra cracked black pepper
💡 Tips
- Add sautéed mushrooms for extra richness.
- Substitute butternut squash for pumpkin if preferred.
- Make it gluten-free—there are no pasta sheets needed.
- Assemble up to 24 hours ahead and bake when ready.
- Leftovers keep well in the refrigerator for up to 4 days and reheat beautifully.
🍽️ Servings
6–8 servings
Prep Time: 30 minutes
Cook Time: 55–60 minutes
Total Time: About 1 hour 30 minutes
Enjoy every bite of this hearty, creamy, sweet-and-savory vegetable lasagna with its irresistible whipped feta, crunchy pistachios, and spicy-sweet hot honey finish!