This vegetable lasagna with sweet potato, butternut squash, and cranberry glaze is one of my favorite seasonal dishes. It’s layered with roasted vegetables, creamy cheese, and tender noodles, then finished with a tangy-sweet cranberry glaze that brings it all together. It’s comforting, colorful, and full of bold, autumn-inspired flavor.
Why You’ll Love This Recipe
I love this recipe because it’s a fresh take on classic lasagna—hearty and satisfying, but with a sweet and savory twist. The combination of sweet potato and butternut squash creates a creamy, rich base, while the cranberry glaze adds a bright pop of flavor that balances the dish beautifully. It’s perfect for holiday meals, family dinners, or when I want a meatless main that still feels indulgent.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
lasagna noodles (regular or no-boil)
sweet potatoes (peeled and diced)
butternut squash (peeled and diced)
olive oil
salt and pepper
ricotta cheese
mozzarella cheese (shredded)
parmesan cheese (grated)
egg (to bind the ricotta mixture)
garlic (minced)
fresh thyme or sage (optional, for extra flavor)
cranberry sauce or homemade cranberry glaze
optional: spinach or kale (sautéed and layered in)
Directions
I start by roasting the diced sweet potatoes and butternut squash in olive oil, salt, pepper, and garlic at 400°F for about 25–30 minutes, until soft and caramelized.
While the veggies roast, I cook the lasagna noodles if using regular ones and set them aside.
In a bowl, I mix the ricotta with an egg, some parmesan, and a bit of chopped thyme or sage.
Once the veggies are ready, I mash them lightly with a fork—just enough to help them layer smoothly without being fully puréed.
I begin assembling the lasagna: spreading a thin layer of cranberry glaze at the bottom, then noodles, roasted vegetable mash, ricotta mixture, and shredded mozzarella. I repeat the layers, ending with noodles and mozzarella on top.
I spoon a bit more cranberry glaze over the top for a beautiful finish.
I cover the lasagna with foil and bake at 375°F for 25–30 minutes, then uncover and bake for another 10 minutes until bubbling and golden.
I let it rest for 10–15 minutes before slicing and serving.
Servings and timing
This recipe makes about 6–8 servings and takes around 1 hour and 15 minutes, including roasting and baking time. It’s great for meal prep or serving a group.
Variations
Sometimes I add sautéed greens like spinach or kale between the layers for extra nutrition. I’ve also used goat cheese instead of ricotta for a tangier flavor. For a gluten-free version, I use gluten-free lasagna noodles or thin slices of zucchini. If I want a spicier contrast, I stir a pinch of chili flakes into the cranberry glaze.
storage/reheating
I store leftovers in the fridge for up to 4 days. It reheats well in the oven or microwave. For longer storage, I freeze individual slices and reheat them from frozen or thaw overnight. The cranberry glaze holds up beautifully even after freezing.
FAQs
Can I make this lasagna ahead of time?
Yes, I often assemble it a day in advance, refrigerate, and then bake when ready. It actually holds together better when made ahead.
What kind of cranberry glaze should I use?
I usually make a simple glaze from cranberry sauce thinned with a bit of orange juice or balsamic vinegar, but store-bought cranberry sauce works well too.
Can I add protein to this lasagna?
Absolutely. I’ve added layers of lentils or white beans for more protein, or served it alongside a protein-rich salad or main dish.
Do I need to mash the veggies?
I mash them lightly so they spread easily and form cohesive layers, but I leave some texture so it’s not too soft or puréed.
What can I serve with this lasagna?
I like to pair it with a fresh green salad or roasted Brussels sprouts. A slice of crusty bread or garlic toast also goes great with it.
Conclusion
Vegetable lasagna with sweet potato, butternut squash, and cranberry glaze is one of those dishes that brings warmth, flavor, and comfort all in one bite. It’s sweet, savory, and rich, with layers that feel festive and special. Whether I’m serving it for the holidays or just craving a cozy, plant-based dinner, it’s a recipe that always hits the spot.
