A beautiful twist on traditional lasagna, this Layered Sweet Potato, Butternut Squash & Carrot Lasagna is filled with naturally sweet roasted vegetables, creamy layers, crunchy walnuts, and warm herbs. Finished with a tangy cranberry-maple glaze, it’s a cozy, colorful centerpiece that feels just as special as it tastes.
Why You’ll Love This Recipe
- 🍠 Naturally sweet and savory
- 🎃 Packed with roasted seasonal vegetables
- 🌰 Crunchy toasted walnuts throughout
- 🍒 Bright cranberry-maple glaze
- 🥕 Colorful and festive
- 🌱 Easy to make vegan
Perfect For
This lasagna is perfect for Thanksgiving, Christmas dinner, holiday gatherings, Sunday meals, vegetarian dinners, potlucks, and special occasions.
Common Mistakes to Avoid
- Using watery vegetables — Roast them until tender and slightly caramelized.
- Skipping the resting time — Let the lasagna set before slicing.
- Overloading each layer — Thin, even layers create a better structure.
- Adding the glaze too early — Drizzle it over the finished lasagna just before serving.
Required Equipment
- 9 × 13-inch baking dish
- Large baking sheets
- Parchment paper
- Blender or food processor
- Saucepan
- Mixing bowls
- Spatula
- Sharp knife
Storage Instructions
Store leftovers covered in the refrigerator for up to 4 days.
Freeze individual portions for up to 2 months. Thaw overnight in the refrigerator and reheat covered at 350°F (175°C).
Recipe Details
Preparation Time: 35 minutes
Cooking Time: 55 minutes
Resting Time: 15 minutes
Total Time: About 1 hour 45 minutes
Servings: 8
Best Season: Fall & Winter
Total Calories (Per Serving): Approximately 390 calories
📝 Ingredients
Vegetable Layers
- 2 large sweet potatoes, peeled and thinly sliced
- 3 cups butternut squash, peeled and cubed
- 3 large carrots, peeled and sliced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Lasagna Layers
- 9 lasagna noodles, cooked according to package directions
- 1½ cups chopped walnuts, toasted
- 2 cups vegan ricotta
- 1 cup vegan mozzarella, shredded
- ½ cup vegan Parmesan
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
Cranberry-Maple Glaze
- 1 cup fresh or frozen cranberries
- ¼ cup pure maple syrup
- ½ cup water
- 1 tablespoon lemon juice
- ½ teaspoon orange zest
- 1 teaspoon cornstarch
- 1 tablespoon water
Directions
- Preheat the oven.
Preheat your oven to 400°F (200°C). - Prepare the vegetables.
Arrange sweet potato slices, butternut squash, and carrots on parchment-lined baking sheets. - Season.
Drizzle with olive oil and sprinkle with thyme, rosemary, smoked paprika, salt, and pepper. Toss gently. - Roast.
Roast for 25–30 minutes, turning the vegetables halfway through, until tender and lightly caramelized. - Cook the lasagna noodles.
Cook noodles according to the package instructions. Drain and lay them flat so they don’t stick together. - Prepare the ricotta mixture.
Stir together vegan ricotta, minced garlic, parsley, and vegan Parmesan. - Prepare the baking dish.
Lightly grease a 9 × 13-inch baking dish. - Create the first layer.
Spread a thin layer of vegan ricotta over the bottom of the dish. - Add noodles.
Place 3 lasagna noodles over the ricotta. - Add vegetables.
Layer roasted sweet potatoes, butternut squash, and carrots evenly over the noodles. - Add walnuts.
Sprinkle with toasted walnuts. - Add cheese.
Spread another layer of vegan ricotta and sprinkle with vegan mozzarella. - Repeat.
Continue layering noodles, vegetables, walnuts, ricotta, and mozzarella until everything is used. - Finish the top.
Finish with noodles, vegan ricotta, mozzarella, Parmesan, and a small handful of walnuts. - Cover and bake.
Cover tightly with foil and bake at 375°F (190°C) for 30 minutes. - Brown the top.
Remove the foil and bake for another 15–20 minutes, until bubbling and golden. - Rest.
Let the lasagna rest for 15 minutes before slicing. - Make the glaze.
While the lasagna rests, combine cranberries, maple syrup, water, lemon juice, and orange zest in a saucepan. - Cook the cranberries.
Simmer over medium heat for 7–10 minutes, until the cranberries soften and begin to break down. - Thicken.
Mix cornstarch with 1 tablespoon water. Stir it into the cranberry mixture and simmer for another 1–2 minutes until slightly thickened. - Blend if desired.
For a smooth glaze, blend briefly and strain. For a rustic glaze, leave it chunky. - Serve.
Slice the lasagna and drizzle each serving with cranberry-maple glaze.
Tips for the Best Lasagna
- Roast the vegetables until they develop golden edges for deeper flavor.
- Toast the walnuts before layering them into the lasagna.
- Keep the vegetable layers relatively thin so the lasagna holds together.
- Let the finished lasagna rest before slicing.
- Make the cranberry glaze slightly tart to balance the naturally sweet vegetables.
Nutrition Facts
Per Serving — Approximate
- Calories: ~390
- Fat: ~19 g
- Cholesterol: 0 mg
- Sodium: ~450 mg
- Potassium: ~650 mg
- Total Carbohydrates: ~50 g
- Fiber: ~7 g
- Net Carbs: ~43 g
- Sugars: ~15 g
- Protein: ~10 g
- Calcium: ~150 mg
Nutrition values are approximate and depend on the noodles, vegan cheeses, walnuts, and maple syrup used.
Notes
- Vegan: Use vegan lasagna noodles and plant-based ricotta, mozzarella, and Parmesan.
- Gluten-free: Use gluten-free lasagna noodles and check all packaged ingredients.
- Nut-free: Replace walnuts with toasted pumpkin seeds.
- Extra savory: Add sautéed mushrooms or spinach.
- More festive: Garnish with fresh rosemary, pomegranate seeds, and toasted walnuts.
- Make ahead: Assemble the lasagna up to 24 hours ahead and refrigerate before baking.
- Storage: Refrigerate for up to 4 days.
- Freezing: Freeze individual portions for up to 2 months.
Frequently Asked Questions
1. Can I make this lasagna without noodles?
Yes. For a grain-free version, use additional thinly sliced sweet potatoes or zucchini as the layers.
2. Can I prepare it the day before?
Absolutely. Assemble it, cover tightly, refrigerate overnight, and bake the following day.
3. Can I use dried cranberries for the glaze?
Fresh or frozen cranberries are best because they provide the tartness needed to balance the maple syrup.
4. What can I use instead of walnuts?
Pecans, almonds, hazelnuts, or pumpkin seeds work well.
5. Can I make the cranberry glaze ahead of time?
Yes. Prepare it up to 3 days ahead and refrigerate. Warm gently before serving.
