Vegetable Lasagna with Sweet Potato, Butternut Squash & Cranberry Glaze

recipe image of lasagna noodles ricotta cheese mozzarella cheese spinach zucchini carrots sage thyme rosemary maple syrup honey balsamic vinegar olive oil garlic onion nutritional yeast cashews walnuts arranged neatly on a white marble kitchen counter in healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight realistic top down shot

Benjamin

Vegetable Lasagna with Sweet Potato, Butternut Squash & Cranberry Glaze

A hearty, seasonal lasagna recipe that bridges the gap between traditional comfort food and modern, vibrant flavors. This Vegetable Lasagna with Sweet Potato, Butternut Squash & Cranberry Glaze is packed with nutrition and flavor, making it a perfect meal for the whole family.

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Prep Time 30

Cook Time 1

Total Time 1 30

Servings: 8 servings

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

12 sheets Lasagna Noodles oven-ready or traditional
2 large Sweet Potatoes peeled and thinly sliced
1 large Butternut Squash peeled and thinly sliced
2 cups Ricotta Cheese for a dairy-free version, use cashew cream or almond ricotta
2 cups Mozzarella Cheese shredded
1 cup Cranberries fresh or frozen
2 tbsp Maple Syrup or honey
1 tbsp Fresh Herbs sage, thyme, and rosemary, chopped
1 cup Aromatics garlic and onion, sautéed in olive oil
2 cups Vegetables spinach, carrots, and zucchini, sautéed
1/2 cup Nuts walnuts or cashews, crushed
1 tbsp Balsamic Vinegar for the glaze

Equipment

oven
Baking dish,
- Mixing bowls
Saucepan

Method

Prep the Vegetables

Create the Cranberry Glaze

Prepare the Cheese Mixture

Sauté the Greens

Layering Time

Continue Layering

The Final Flourish

Bake to Perfection

Rest Before Serving

Nutrition

Calories: 350kcalCarbohydrates: 50gProtein: 15gFat: 12g

Notes

This Vegetable Lasagna with Sweet Potato, Butternut Squash & Cranberry Glaze is a gift that keeps on giving. It can be stored in the fridge for up to 4 to 5 days or frozen for up to 3 months. For the best results, reheat in the oven at 350 degrees until heated through.

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