Vegetable Lasagna with Sweet Potato, Butternut Squash & Cranberry Glaze Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Vegetable Lasagna with Sweet Potato, Butternut Squash & Cranberry Glaze layers paper-thin roasted root vegetables with herbed ricotta and mozzarella then finishes with tart-sweet cranberry ribbon for holiday-worthy centerpiece. Ready in 90 minutes, it serves 8 with stained-glass fruit effect and fall-forward elegance.

Why This Recipe Works

Mandoline-thin vegetable slices cook evenly without sogginess. Roasted vegetables caramelize naturally concentrating sweetness. Cranberry glaze thickens into glossy drizzle. Ricotta mixture binds layers without watery separation. Parchment sling ensures clean release. Pre-roasting prevents watery bake.

Ingredients & Prep

Vegetables:

• 1 large sweet potato, peeled
• 1 small butternut squash, peeled
• 3 large carrots
• 3 tbsp olive oil
• 1 tsp thyme
• Salt + pepper

Filling:

• 15 oz ricotta
• 1 cup shredded mozzarella
• ½ cup grated Parmesan
• 1 egg
• 2 tbsp chopped sage

Cranberry Glaze:

• 1 cup cranberry sauce
• 2 tbsp honey
• 1 tbsp balsamic vinegar

Step-by-Step Instructions

1. Preheat 400°F. Line 9×13 pan parchment overhanging.
2. Mandoline sweet potato, squash, carrots 1/16-inch thin.
3. Toss vegetables oil, thyme, salt, pepper; roast 2 sheet pans 20 minutes flip.
4. Mix ricotta, mozzarella, Parmesan, egg, sage smooth.
5. Layer lasagna: veggies, ricotta, repeat ending vegetables.
6. Cover foil; bake 375°F 45 minutes. Uncover 15 minutes golden.
7. Simmer cranberry sauce, honey, balsamic 5 minutes syrupy; drizzle warm lasagna.

Flavor Variations

Storage Tips

Fridge airtight 4 days; reheat 325°F covered.

FAQs

Vegetables tough?
Thinner slices; longer roast.

Glaze runny?
Simmer longer; chill before drizzling.

Layers slide?
Chill assembled lasagna 30 minutes first.

Conclusion

Vegetable Lasagna root-hugs holidays layered perfection.

Vegetable Lasagna with Sweet Potato, Butternut Squash & Cranberry Glaze Recipe

Print Recipe

Vegetable Lasagna with Sweet Potato, Butternut Squash & Cranberry Glaze layers paper-thin roasted sweet potato and butternut squash slices with creamy ricotta, spinach, and toasted walnuts. Finished with tart-sweet cranberry-honey glaze for stunning holiday-worthy presentation.

• Author: ssam
• Prep Time: 45 mins
• Cook Time: 80 mins
• Total Time: 2 hrs 25 mins
• Yield: 12 servings 1x
• Category: Main Dish
• Method: Oven
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• Vegetable Layers:
• 2 medium sweet potatoes, peeled & thinly sliced (1/16-inch)
• 1 medium butternut squash, peeled & thinly sliced (1/16-inch)
• 3 tbsp olive oil
• 1½ tsp salt
• 1 tsp dried thyme
• 1 tsp dried rosemary
• ½ tsp black pepper
•  
• Ricotta Filling:
• 32 oz whole milk ricotta
• 1½ cups shredded mozzarella
• ½ cup grated parmesan
• 1 large egg
• 2 tbsp chopped fresh sage
• ½ tsp salt
•  
• Other Layers:
• 9 no-boil lasagna noodles
• 5 oz baby spinach
• 1 cup toasted walnuts, chopped
•  
• Cranberry Glaze:
• ½ cup whole berry cranberry sauce
• 3 tbsp honey
• 1 tbsp balsamic vinegar

Instructions

• 1. Preheat oven to 375°F. Line two baking sheets with parchment. Toss sweet potato and butternut slices with olive oil, salt, thyme, rosemary, pepper. Roast 20 minutes, rotate trays, roast 15 minutes more until tender. Cool slightly.
• 2. Mix ricotta, mozzarella, parmesan, egg, sage, salt until creamy.
• 3. Lightly grease 9×13 baking dish. Layer: ⅓ roasted veggies, 3 noodles, ½ ricotta mixture, ½ spinach, ⅓ walnuts. Repeat once. Finish with remaining veggies, final ⅓ walnuts.
• 4. Cover tightly with foil. Bake 45 minutes. Remove foil, bake 15 minutes until golden. Cool 20 minutes.
• 5. Whisk cranberry sauce, honey, balsamic until smooth. Drizzle over sliced lasagna before serving.

Notes

• Mandoline essential for paper-thin veggie slices; 1/16-inch maximum thickness.
• Roast veggies first to remove moisture preventing watery lasagna.
• No-boil noodles absorb vegetable juices perfectly.
• Make-ahead: Assemble through baking, refrigerate up to 24 hours, bake fresh.
• Walnuts can be toasted ahead; store airtight up to 1 week.

Nutrition

• Serving Size: 1/12th
• Calories: 380
• Sugar: 12g
• Sodium: 680mg
• Fat: 22g
• Saturated Fat: 8g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 5g
• Protein: 16g
• Cholesterol: 55mg

Keywords: sweet potato butternut lasagna, vegetable lasagna cranberry glaze, roasted vegetable lasagna