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Vegetable Lasagna With Sweet Potato, Butternut Squash & Cranberry Glaze

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A cozy, comforting vegetable lasagna featuring layers of roasted sweet potato, butternut squash, creamy cheeses, fresh spinach, and a tangy cranberry glaze. Perfect as a meatless main for both weeknight dinners and special occasions.

  • Author: Julia
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 9 lasagna noodles
  • 2 medium sweet potatoes, peeled and cubed
  • 2 cups butternut squash, peeled and cubed
  • 2 tbsp olive oil (plus more for sautéing)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 3 cups fresh spinach
  • 1 1/2 cups ricotta cheese
  • 2 eggs
  • 2 tsp dried thyme
  • 1 tsp dried sage
  • Salt and black pepper to taste
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup cranberry sauce or preserves
  • 2 tbsp balsamic vinegar
  • 1 tbsp maple syrup

Instructions

  1. Preheat oven to 400°F (200°C). Toss cubed sweet potatoes and butternut squash with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and caramelized.
  2. Cook lasagna noodles according to package instructions. Drain and set aside.
  3. In a skillet, sauté onion in olive oil until soft. Add garlic and spinach, cooking until spinach wilts. Set aside.
  4. In a bowl, mix ricotta cheese, eggs, thyme, sage, salt, and pepper until combined.
  5. In a saucepan, combine cranberry sauce, balsamic vinegar, and maple syrup. Heat over medium heat until smooth and slightly thickened.
  6. Reduce oven to 375°F (190°C). Spread a thin layer of cranberry glaze on the bottom of a 9×13 inch baking dish.
  7. Layer noodles, roasted vegetables, ricotta mixture, sautéed spinach, and mozzarella. Repeat layers and finish with mozzarella and Parmesan on top.
  8. Cover with foil and bake for 35 minutes. Uncover and bake an additional 15 minutes until golden and bubbly.
  9. Let rest for 10 minutes before slicing and serving.

Notes

  • Add mushrooms or zucchini for extra vegetables.
  • Use plant-based cheese and skip eggs for a vegan version.
  • Add a pinch of nutmeg to the ricotta for extra warmth.
  • Can be assembled a day in advance and baked later.
  • Use gluten-free noodles if needed.

Nutrition

Find it online: https://juliameals.com/vegetable-lasagna-with-sweet-potato-butternut-squash-cranberry-glaze/