Cozy, Creamy Vegetable Lasagna for Busy Nights

If you’re looking for a hearty vegetable lasagna that feels like true comfort food, this sweet potato lasagna layered with butternut squash is exactly what you need. It’s a creamy, satisfying meatless lasagna recipe that’s perfect for busy weeknights when you want something wholesome but still cozy.

This isn’t a “light” dinner that leaves everyone hungry. It’s rich, layered, cheesy, and balanced with a subtle cranberry glaze that adds just enough brightness.

Let’s cook.

Before You Start

Preheat your oven to 375°F and lightly grease a 9×13 baking dish.

Ingredients

Lasagna Layers:

• 9–12 lasagna noodles (oven-ready or cooked)
  
• 2 cups ricotta cheese
  
• 2 cups shredded mozzarella
  
• ½ cup grated Parmesan
  
• 1 large sweet potato, thinly sliced
  
• 2 cups peeled and cubed butternut squash (roasted)
  
• 2 cups fresh spinach
  
• 2 cups marinara sauce
  
• 1 egg
  
• 2 cloves garlic, minced
  
• 1 tsp Italian seasoning
  
• Salt and black pepper
  

Simple Cranberry Glaze:

• ½ cup whole cranberry sauce
  
• 1 tbsp balsamic vinegar
  
• 1 tbsp honey
  

Instructions

1. Roast the Squash

Toss butternut squash with olive oil and a pinch of salt. Roast at 400°F for 20–25 minutes until fork-tender and lightly caramelized.
You’re looking for golden edges and soft centers.

2. Prep the Ricotta Mixture

In a bowl, combine ricotta, egg, garlic, Italian seasoning, salt, and pepper. Stir until smooth and creamy.

3. Mix the Cranberry Glaze

In a small bowl, whisk cranberry sauce, balsamic vinegar, and honey until glossy. It should taste slightly sweet with a tangy finish.

4. Layer the Lasagna

Start with a thin layer of marinara on the bottom.

Layer in this order:

• Noodles
  
• Ricotta mixture
  
• Sweet potato slices
  
• Roasted squash
  
• Spinach
  
• Marinara
  
• Mozzarella
  

Repeat layers until ingredients are used, finishing with noodles, sauce, mozzarella, and Parmesan on top.

5. Bake

Cover with foil and bake for 35 minutes.
Remove foil and bake another 10–15 minutes until bubbly and golden on top.

You’ll know it’s ready when the cheese is lightly browned and the edges are bubbling.

6. Finish with Glaze

Let it rest 10–15 minutes.
Drizzle the cranberry glaze lightly over the top before serving.

Why This Works for Busy Nights

• Make-ahead friendly
  
• Feels indulgent but packed with veggies
  
• Kid-approved creamy texture
  
• Leftovers taste even better
  
• Great meatless option without complaints
  

Variations

• Add sautéed mushrooms for extra depth
  
• Swap spinach for kale
  
• Use cottage cheese instead of ricotta
  
• Add crushed red pepper for gentle heat
  
• Use whole wheat noodles for extra fiber
  

Storage & Reheat

Fridge: Store covered up to 4 days.
Freezer: Freeze slices individually for up to 2 months.

Reheat in the oven at 350°F until warmed through, or microwave in 60-second intervals.

FAQ

This is the kind of vegetable lasagna that makes everyone go back for seconds. It’s cozy, balanced, and surprisingly simple.