Vegetable Lasagna with Sweet Potato, Butternut Squash & Cranberry Glaze Delight
A delicious and colorful vegetable lasagna featuring sweet potato, butternut squash, and a tangy cranberry glaze.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 2 cups sweet potato, peeled and diced
- 2 cups butternut squash, peeled and diced
- 3 cups spinach, fresh
- 9 sheets lasagna noodles
- 2 cups ricotta cheese
- 3 cups mozzarella cheese, shredded
- 1 cup cranberry sauce
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 375°F (190°C).
- In a pan, cook sweet potato and butternut squash until tender.
- In a baking dish, layer noodles, ricotta, vegetables, and mozzarella.
- Repeat layers and top with cranberry sauce.
- Bake for 40 minutes until golden and bubbly.
Notes
- You can substitute the vegetables with your favorite ones.
- Allow the lasagna to cool for a few minutes before slicing.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 6 grams
- Sodium: 550 mg
- Fat: 18 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 5 grams
- Trans Fat: 0 grams
- Carbohydrates: 35 grams
- Fiber: 5 grams
- Protein: 15 grams
- Cholesterol: 45 mg