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

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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.

Ingredients

Scale
  • 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

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

Find it online: https://dishfoody.com/vegetable-lasagna-with-sweet-potato-recipe/