Description
Indulge in this comforting Vegetable Lasagna with layers of tender sweet potato, roasted butternut squash, and a tangy-sweet cranberry glaze. This 5-ingredient dish is perfect for a cozy winter meal.
Ingredients
– 1 large sweet potato, peeled and sliced into 1/4-inch thick rounds
– 1 small butternut squash, peeled, seeded, and cut into 1/2-inch cubes
– 1 jar (15 oz) cranberry sauce
– 1 container (15 oz) ricotta cheese
– 1 box (9 oz) no-boil lasagna noodles
– 2 cups shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 teaspoon dried oregano
– 1/2 teaspoon garlic powder
– 1/4 teaspoon salt
– 1/8 teaspoon black pepper
Instructions
1. Preheat the oven to 375°F. Grease a 9×13-inch baking dish.
2. In a medium bowl, mix the cranberry sauce until smooth.
3. In another bowl, combine the ricotta, 1 cup of the mozzarella, Parmesan, oregano, garlic powder, salt, and pepper.
4. Arrange a layer of lasagna noodles in the prepared baking dish. Top with half of the sweet potato slices, half of the butternut squash, half of the ricotta mixture, and half of the cranberry sauce. Repeat the layers.
5. Top with the remaining lasagna noodles and the remaining 1 cup of mozzarella cheese.
6. Cover the dish with foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes, or until the lasagna is heated through and the cheese is melted.
7. Let the lasagna cool for 10 minutes before serving.
Notes
This Vegetable Lasagna can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat in the oven before serving. You can also try using different types of winter squash, such as acorn or kabocha, in place of the butternut squash.
- Prep Time: 20
- Cook Time: 60
- Category: Main Course
- Method: Baking
- Cuisine: Italian