Layered Sweet Potato & Butternut Squash Lasagna with Cranberry Glaze
Description
A cozy, colorful twist on traditional lasagna made with creamy sweet potato, roasted butternut squash, tender lasagna noodles, cheese, and a sweet-tart cranberry glaze. Perfect for fall dinners and holiday gatherings.
Time
- Prep: 30 minutes
- Cook: 50 minutes
- Total: 1 hour 20 minutes
- Servings: 8
Ingredients
For the Lasagna
- 9–12 lasagna noodles
- 2 medium sweet potatoes, peeled and cubed
- 3 cups butternut squash, peeled and cubed
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- Salt and black pepper
- 1½ cups ricotta cheese
- 1 egg
- 1 cup shredded mozzarella
- ½ cup grated Parmesan
- 2 cloves garlic, minced
- ½ tsp nutmeg
- ½ cup vegetable broth or milk
For the Cranberry Glaze
- 1 cup fresh or frozen cranberries
- 2 tbsp maple syrup
- 2 tbsp orange juice
- ¼ cup water
- 1 tsp orange zest
Step-by-Step Instructions
- Preheat oven to 400°F (200°C).
- Toss sweet potatoes and butternut squash with olive oil, Italian seasoning, garlic powder, salt, and pepper.
- Roast for 25–30 minutes, until tender.
- Meanwhile, cook lasagna noodles according to package directions. Drain and set aside.
- Mash the roasted sweet potato and squash together with vegetable broth or milk until creamy.
- In another bowl, mix ricotta, egg, Parmesan, garlic, and nutmeg.
- Reduce oven temperature to 375°F (190°C).
- Spread a thin layer of the vegetable mixture in a baking dish. Add noodles, ricotta mixture, vegetables, and mozzarella.
- Repeat the layers until all ingredients are used, finishing with mozzarella and Parmesan.
- Cover with foil and bake for 25 minutes.
- Remove the foil and bake another 15–20 minutes, until golden and bubbly.
- For the glaze, simmer cranberries, maple syrup, orange juice, orange zest, and water for 8–10 minutes, until the berries soften and the mixture thickens.
- Let the lasagna rest for 10 minutes, then drizzle lightly with cranberry glaze before serving.
Healthy Benefits
- Sweet potatoes provide fiber and beta-carotene.
- Butternut squash adds vitamins, fiber, and natural sweetness.
- Cranberries provide antioxidants and a bright fruity flavor.
- Using roasted vegetables adds richness without relying entirely on heavy sauces.
Pro Tip
Let the lasagna rest before slicing. This helps the layers set and makes serving much easier. Keep the cranberry glaze slightly tart so it balances the creamy, savory lasagna.
Frequency
A great choice for fall dinners, holiday meals, or special weekend gatherings.
Q/A
Can I make it ahead?
Yes. Assemble it up to 24 hours ahead, refrigerate, and bake when ready.
Can I use frozen butternut squash?
Yes. Thaw and drain it well before roasting.
Can I make it vegetarian?
Yes—the recipe is already vegetarian as written.
Serve
Serve with:
- Fresh green salad
- Roasted Brussels sprouts
- Garlic bread
- Steamed green beans
Variations
- Add sautéed spinach between the layers.
- Use goat cheese instead of some of the ricotta.
- Add chopped walnuts or pecans for crunch.
- Replace maple syrup with honey in the cranberry glaze.
- Add fresh sage or rosemary for extra fall flavor.
Related Recipe Ideas
- Sweet Potato & Spinach Lasagna
- Creamy Butternut Squash Pasta
- Roasted Vegetable Lasagna
- Sweet Potato Cottage Cheese Bake
- Butternut Squash & Feta Casserole
Final Thought
This layered lasagna brings together creamy roasted vegetables, cheesy pasta layers, and a bright cranberry-orange glaze for a beautiful seasonal dish that’s both comforting and festive.
