Vegetable Lasagna With Sweet Potato, Butternut Squash & Cranberry Glaze

I love making this vegetable lasagna when I want a cozy, comforting dish that still feels vibrant and nourishing. The layers of roasted sweet potato and butternut squash bring natural sweetness, while the cranberry glaze adds a subtle tangy contrast that makes every bite feel special. I often serve this when I want a meatless centerpiece that feels just as satisfying as a classic lasagna.

Why You’ll Love This Recipe

I like this recipe because it’s hearty, colorful, and full of seasonal flavors. I enjoy how the vegetables create a rich, layered texture without feeling heavy. The cranberry glaze gives it a unique twist that sets it apart from traditional vegetable lasagna, and I appreciate how well it works for both everyday dinners and special occasions.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

For the lasagna:

• Lasagna noodles

• Sweet potatoes

• Butternut squash

• Olive oil

• Onion

• Garlic

• Ricotta cheese

• Shredded mozzarella cheese

• Grated Parmesan cheese

• Eggs

• Fresh spinach

• Dried thyme

• Dried sage

• Salt

• Black pepper

For the cranberry glaze:

• Cranberry sauce or cranberry preserves

• Balsamic vinegar

• Maple syrup

Directions

I start by preheating the oven to 400°F (200°C). I peel and cube the sweet potatoes and butternut squash, toss them with olive oil, salt, and pepper, and roast them until tender and lightly caramelized.

While the vegetables roast, I cook the lasagna noodles according to package directions and set them aside. I sauté the onion in olive oil until soft, then add the garlic and spinach, cooking just until the spinach wilts.

In a bowl, I mix ricotta cheese with the eggs, herbs, salt, and pepper. I prepare the cranberry glaze by warming the cranberry sauce with balsamic vinegar and maple syrup until smooth.

To assemble, I spread a thin layer of cranberry glaze on the bottom of a baking dish. I layer noodles, roasted vegetables, ricotta mixture, sautéed spinach, and mozzarella cheese. I repeat the layers and finish with mozzarella and Parmesan on top.

I cover the dish with foil and bake at 375°F (190°C) for 35 minutes. I uncover and bake for another 15 minutes until bubbly and lightly golden. I let it rest before slicing.

Servings And Timing

I usually get 8 servings from this lasagna.

Prep time: 30 minutes
Cook time: 50 minutes
Resting time: 10 minutes
Total time: about 1 hour and 30 minutes

Variations

I sometimes add mushrooms or zucchini for extra vegetables. When I want a vegan version, I use a plant-based ricotta and skip the eggs and cheese substitutes. I also enjoy adding a pinch of nutmeg to the ricotta for extra warmth.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, I freeze individual portions for up to 2 months. When reheating, I warm it in the oven covered with foil or in the microwave until heated through.

FAQs

Can I Make This Lasagna Ahead Of Time?

I often assemble it a day in advance and bake it just before serving.

Does The Cranberry Glaze Make It Sweet?

I find the glaze lightly sweet and tangy, which balances the savory vegetables rather than overpowering them.

Can I Use Frozen Vegetables?

I use frozen squash if needed, but I make sure to roast it well to remove excess moisture.

What Cheese Works Best In This Recipe?

I like a mix of ricotta, mozzarella, and Parmesan for the best balance of creaminess and flavor.

Can I Make This Gluten-Free?

I use gluten-free lasagna noodles, and the recipe works just as well.

Conclusion

I love this vegetable lasagna with sweet potato, butternut squash, and cranberry glaze because it feels comforting yet unique. The layers of roasted vegetables and creamy cheese make it deeply satisfying, while the cranberry glaze adds a memorable finishing touch that keeps me coming back to this recipe.

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