Description
A rich and comforting vegetable lasagna layered with roasted sweet potato, butternut squash, creamy cheese, and a tangy cranberry glaze for a unique twist.
Ingrédients
Scale
- 9 lasagna noodles
- 2 cups sweet potato (cubed)
- 2 cups butternut squash (cubed)
- 2 tbsp olive oil
- 1 onion (chopped)
- 2 cups spinach
- 1 cup ricotta cheese
- 1 ½ cups mozzarella cheese
- ½ cup parmesan
- 1 cup cranberry sauce
- 1 tbsp balsamic vinegar
- 1 tbsp honey
- Salt
- Pepper
- Garlic powder
- Italian herbs
Instructions
- Roast sweet potato and butternut squash at 400°F (200°C) for 25 minutes.
- Mix cranberry sauce with balsamic vinegar and honey to prepare glaze.
- Boil lasagna noodles according to package instructions.
- Mix ricotta with parmesan and seasoning.
- Layer noodles, roasted vegetables, cheese mixture, spinach, and cranberry glaze.
- Bake at 375°F (190°C) for 35–40 minutes.
- Let rest before slicing and serving.
Notes
Let the lasagna rest before slicing to help the layers set and enhance flavor.
- Temps de préparation: 25 minutes
- Temps de cuisson: 1 hour
- Catégorie: Main Course
- Méthode: Baking
- Cuisine: Italian-American
Nutrition
- Portion: 1 slice
- Calories: 420
- Sucre: 12g
- Sodium: 480mg
- Graisse: 18g
- Graisse saturée: 8g
- Graisses insaturées: 8g
- Gras trans: 0g
- Glucides: 52g
- Fibres: 6g
- Protéine: 18g
- Cholestérol: 35mg