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.
Ingredients
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.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 12g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 35mg