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Vegetable Lasagna with Sweet Potato, Butternut Squash & Cranberry Glaze

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Indulge in the vibrant flavors of Vegetable Lasagna with Sweet Potato, Butternut Squash & Cranberry Glaze. This hearty dish layers creamy ricotta with tender veggies, creating a nutritious delight.

  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 9 lasagna noodles
  • 1 medium sweet potato, peeled and diced
  • 1 small butternut squash, peeled and diced
  • 2 cups fresh spinach
  • 1 cup ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1/2 cup cranberry sauce
  • 1 teaspoon olive oil

Instructions

  1. Step 1: Preheat the oven to 375°F (190°C) and cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
  2. Step 2: In a large skillet, heat the olive oil over medium heat. Add the diced sweet potato and butternut squash, cooking until tender, about 10-12 minutes. Stir in the fresh spinach and cook until wilted.
  3. Step 3: In a mixing bowl, combine the ricotta cheese with half of the mozzarella cheese and mix well.
  4. Step 4: Spread a thin layer of cranberry sauce on the bottom of a baking dish. Layer three lasagna noodles on top, followed by half of the vegetable mixture, half of the ricotta mixture, and another layer of cranberry sauce.
  5. Step 5: Repeat layers with three more noodles, remaining vegetables, remaining ricotta mixture, and another layer of cranberry sauce. Top with the final three lasagna noodles and sprinkle with remaining mozzarella cheese.
  6. Step 6: Cover the baking dish with foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes or until the cheese is bubbly and golden brown. Let it cool for a few minutes before serving.

Notes

  • For optimal storage, keep leftover lasagna in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
  • When reheating, cover the lasagna with foil to retain moisture and heat at 350°F (175°C) for about 20-25 minutes until warmed through; you can uncover it for the last few minutes to crisp up the cheese.
  • Serve your vegetable lasagna with a fresh green salad and a drizzle of balsamic glaze for a delightful contrast to the sweetness of the dish.
  • For a deeper flavor, consider roasting the sweet potato and butternut squash before adding them to the skillet; this will enhance their natural sweetness and add a lovely caramelized note to your lasagna.
  • Author: olivia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/6 of the lasagna)
  • Calories: 350
  • Sodium: 480mg
  • Fat: 12g
  • Saturated Fat: 4g
  • Trans Fat: 0g
  • Protein: 10g

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