Description
This cozy vegetable lasagna is layered with roasted sweet potato, butternut squash, creamy ricotta, and a tangy-sweet cranberry glaze. It’s a comforting, colorful, and festive meatless main that’s perfect for fall and winter meals.
Ingredients
- 9–12 lasagna noodles (regular or no-boil)
- 2 cups sweet potatoes (peeled and diced)
- 2 cups butternut squash (peeled and diced)
- 2 tbsp olive oil
- Salt and pepper to taste
- 2 cloves garlic (minced)
- 1 1/2 cups ricotta cheese
- 1 egg
- 1/4 cup grated parmesan cheese
- 1 tsp chopped fresh thyme or sage (optional)
- 2 cups shredded mozzarella cheese
- 1 cup cranberry sauce or glaze
- Optional: 1 cup sautéed spinach or kale
Instructions
- Preheat oven to 400°F (200°C). Toss diced sweet potato and squash with olive oil, garlic, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, until soft and caramelized.
- Meanwhile, cook lasagna noodles if using regular ones. Drain and set aside.
- In a bowl, mix ricotta, egg, parmesan, and herbs (if using).
- Lightly mash the roasted vegetables with a fork.
- Preheat oven to 375°F (190°C). Spread a thin layer of cranberry glaze on the bottom of a 9×13-inch baking dish.
- Layer noodles, mashed vegetables, ricotta mixture, and mozzarella. Repeat layers, ending with noodles and mozzarella. Spoon extra cranberry glaze over the top.
- Cover with foil and bake for 25–30 minutes. Uncover and bake for another 10 minutes until bubbly and golden.
- Let rest for 10–15 minutes before slicing and serving.
Notes
- Add chili flakes to the glaze for a spicy-sweet twist.
- Goat cheese can be used in place of ricotta for a tangier flavor.
- Use gluten-free noodles or zucchini strips for a gluten-free version.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 8g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 55mg
