Description
Indulge in a creamy, veggie-packed Vegetable Lasagna featuring the sweet and savory flavors of roasted sweet potato, butternut squash, and a tangy cranberry glaze. This family-friendly dish is a comforting and nourishing masterpiece.
Ingredients
– 12 lasagna noodles
– 2 cups ricotta cheese
– 2 cups shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 2 cups diced sweet potato
– 2 cups diced butternut squash
– 1 cup chopped spinach
– 1 jar (12 oz) cranberry sauce or cranberry glaze
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions
1. Preheat oven to 375°F.
2. Bring a large pot of salted water to a boil. Cook lasagna noodles according to package instructions until al dente. Drain and set aside.
3. In a large bowl, mix together the ricotta, 1 cup of the mozzarella, and Parmesan cheeses. Season with salt and pepper.
4. In a separate bowl, toss the diced sweet potato and butternut squash with the olive oil. Season with salt and pepper.
5. Spread a thin layer of the cranberry sauce or glaze in the bottom of a 9×13 inch baking dish.
6. Layer 4 lasagna noodles in the dish. Top with half of the cheese mixture, half of the roasted vegetables, and 1/3 of the remaining cranberry sauce.
7. Repeat the layers of noodles, cheese, vegetables, and cranberry sauce.
8. Top with the remaining 4 lasagna noodles and the remaining cranberry sauce.
9. Cover with foil and bake for 30 minutes. Remove foil, sprinkle with the remaining 1 cup of mozzarella cheese, and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
10. Let the lasagna cool for 10 minutes before serving. Garnish with fresh spinach leaves, if desired.
Notes
For a richer flavor, you can roast the sweet potato and butternut squash with a pinch of cinnamon, nutmeg, or other warm spices. The cranberry glaze can also be made from scratch by simmering cranberries with sugar, orange juice, and a touch of balsamic vinegar.
- Prep Time: 15
- Cook Time: 45
- Category: Pasta & Noodles
- Method: Baking
- Cuisine: Italian