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Vegetable Lasagna with Sweet Potato, Butternut Squash & Cranberry Glaze

Vegetable Lasagna with Sweet Potato and Cranberry Glaze Delight

This Vegetable Lasagna with Sweet Potato, Butternut Squash & Cranberry Glaze is a comforting dish showcasing seasonal flavors.
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Prep Time 30 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Lasagna
  • 9 sheets Lasagna Noodles Use gluten-free if needed.
  • 2 tablespoons Olive Oil Substitute with vegetable oil for a lighter dish.
  • 1 cup Sweet Potato Diced.
  • 1 cup Butternut Squash Diced.
  • 1 medium Onion Diced.
  • 2 cloves Garlic Minced.
  • 4 cups Spinach Chopped.
For the Cheese Mixture
  • 1 cup Ricotta Cheese Use cottage cheese for a lower-fat variant.
  • 2 cups Mozzarella Cheese Shredded.
  • 1/2 cup Parmesan Cheese Grated.
For the Béchamel
  • 4 tablespoons Butter Use vegan butter or olive oil as a substitute.
  • 1/4 cup All-Purpose Flour Whole wheat flour works for a healthier take.
  • 2 cups Milk Use unsweetened plant milk for a dairy-free option.
  • to taste Salt & Pepper Adjust according to taste.
For the Cranberry Glaze
  • 2 cups Fresh Cranberries Dried cranberries can be used but may require sugar adjustments.
  • 1/2 cup Brown Sugar Use honey or maple syrup as alternative options.
  • 1/4 cup Balsamic Vinegar Red wine vinegar can provide a different flavor profile.
  • 1 tablespoon Fresh Thyme Or use dried herbs.
  • 1 tablespoon Fresh Rosemary Or use dried herbs.

Equipment

  • Oven
  • baking dish
  • Skillet
  • Saucepan
  • Mixing Bowl
  • pot
  • whisk
  • Baking sheet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Toss diced sweet potato and butternut squash with olive oil, salt, and pepper. Roast for about 15 minutes.
  3. Sauté diced onion and minced garlic in olive oil until translucent. Add spinach and cook until wilted.
  4. Melt butter in a saucepan, whisk in flour, then gradually add milk until thickened. Stir in Parmesan.
  5. Simmer fresh cranberries, brown sugar, balsamic vinegar, thyme, and rosemary until thickened into a glaze.
  6. Cook lasagna noodles in salted water until al dente, then drain and rinse under cold water.
  7. Layer the lasagna in a greased dish, starting with béchamel, then noodles, ricotta, roasted veggies, and sautéed spinach, repeating the layers.
  8. Cover with foil and bake for 25 minutes, then uncover and bake for an additional 10 minutes until the top is golden.
  9. Drizzle the cranberry glaze over the lasagna and let rest for 10 minutes before serving.
  10. Garnish with fresh thyme and serve warm.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 350mgPotassium: 600mgFiber: 6gSugar: 10gVitamin A: 5000IUVitamin C: 30mgCalcium: 250mgIron: 2mg

Notes

Layering the béchamel at the bottom prevents sticking, and fresh ingredients enhance the flavor.

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