Ingredients
Scale
- 1 box (9 oz) No-Boil Lasagna Noodles
- 1 medium Butternut Squash, peeled and 1/2-inch diced
- 1 large Sweet Potato, peeled and 1/2-inch diced
- 15 oz Whole Milk Ricotta Cheese
- 1 (24 oz) jar Marinara Sauce
- 1 cup Fresh or Frozen Cranberries
- 1/4 cup Maple Syrup
- 4 oz Fresh Goat Cheese (or shredded Mozzarella)
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss the diced butternut squash and sweet potato with 2 tablespoons of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized. Reduce the oven temperature to 375°F (190°C).
- Step 2: Prepare the Cranberry Glaze by combining cranberries, maple syrup, and 1/4 cup of water in a small saucepan. Bring to a simmer over medium heat, stirring occasionally until the cranberries burst and the mixture thickens slightly (about 8 minutes). Set aside.
- Step 3: In a bowl, mix the ricotta cheese with 1/2 cup of the marinara sauce, a pinch of salt, and pepper. Lightly grease a 9×13 inch baking dish. Spread a thin layer of marinara sauce on the bottom of the dish, followed by a layer of lasagna noodles.
- Step 4: Assemble the lasagna layers: Spread half of the ricotta mixture over the noodles, then layer with half of the roasted sweet potato and squash mixture. Cover with more marinara sauce, and repeat the noodle, ricotta, and vegetable layers. Finish the top with a final layer of noodles, the remaining marinara sauce, and crumble the goat cheese on top.
- Step 5: Cover the baking dish tightly with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for another 10-15 minutes, or until the cheese is melted and bubbly and the noodles are tender. Let the lasagna rest for 10 minutes before slicing.
- Step 6: Drizzle the warm cranberry glaze generously over the top of the entire lasagna or individual servings just before serving.
Notes
- For easy storage, slice the cooled lasagna into individual portions, wrap tightly in foil then plastic wrap, and freeze for up to 3 months; thaw overnight before reheating.
- To reheat individual leftover slices without drying them out, cover the portion loosely with foil and bake in a 350°F (175°C) oven until heated through, adding a splash of marinara to the baking dish if needed.
- Pair this rich, sweet-savory lasagna with a crisp, bitter side salad—such as arugula dressed simply with lemon juice and olive oil—to cut through the richness of the root vegetables and ricotta.
- Ensure the squash and sweet potato are fully caramelized during roasting (Step 1); this step is essential, as the caramelization deepens the sweetness and prevents the lasagna layers from becoming watery during the final bake.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American