Description
Indulge in the rich, creamy flavors of this Vegetable Lasagna with Sweet Potato, Butternut Squash & Cranberry Glaze. This easy 30-minute recipe is perfect for a cozy dinner, featuring layers of tender vegetables and a tangy, sweet cranberry sauce.
Ingredients
– 9 lasagna noodles
– 1 cup chopped sweet potato
– 1 cup chopped butternut squash
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 2 cups cranberry sauce
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon dried oregano
– Salt and pepper to taste
Instructions
1. Preheat oven to 375°F.
2. Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
3. In a skillet, sauté the chopped sweet potato and butternut squash in olive oil over medium heat until tender, about 10 minutes. Season with salt, pepper, and garlic.
4. In a mixing bowl, combine the ricotta, 1/2 cup mozzarella, and Parmesan cheeses.
5. Spread 1 cup of the cranberry sauce in the bottom of a 9×13 inch baking dish.
6. Layer 3 lasagna noodles, half the vegetable mixture, and half the cheese mixture. Repeat the layers, ending with the remaining 3 lasagna noodles.
7. Spread the remaining cranberry sauce over the top and sprinkle with the remaining 1/2 cup mozzarella cheese.
8. Bake for 30 minutes, or until the cheese is melted and bubbly. Allow to cool for 5 minutes before serving.
Notes
This recipe can be easily customized with different types of vegetables, cheeses, or herbs. For a richer flavor, you can also add a layer of ground meat or sausage. Leftovers can be stored in the refrigerator for up to 4 days.
- Prep Time: 15
- Cook Time: 30
- Category: Main Dishes
- Method: Baking
- Cuisine: American