This vegetarian lasagna with cranberry glaze brings cozy layers of roasted squash, spinach, and cheese to the Thanksgiving table. A bright, tart cranberry topping adds a festive finish that makes each slice feel a little special.
Why You’ll Love This Lasagna
This dish has all the comforting layers of a classic baked lasagna, with seasonal vegetables and a lively cranberry topping to suit a holiday meal. You can prepare the components ahead, then bake the lasagna when you’re ready to gather around the table. The glaze is served on the side or spooned over individual slices, so everyone can choose how much they like.
This Lasagna Ingredients & Substitutions
- 12 lasagna noodles, cooked according to package directions
- 2 cups peeled, diced butternut squash
- 2 tablespoons olive oil, divided
- 8 ounces cremini mushrooms, finely chopped
- 3 cups baby spinach
- 2 cloves garlic, minced
- 15 ounces ricotta cheese
- 1 large egg
- 1 teaspoon dried Italian herbs
- 3 cups shredded mozzarella, divided
- 1 cup grated Parmesan cheese, divided
- 24 ounces marinara sauce
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 1 cup fresh or frozen cranberries
- 1/2 cup orange juice
- 2 tablespoons maple syrup
- 1 teaspoon apple cider vinegar
- 1 teaspoon cornstarch mixed with 1 tablespoon cold water
Frozen squash works well; thaw and pat it dry before cooking. You can swap the mushrooms for finely chopped zucchini, or use cottage cheese in place of ricotta for a slightly different filling.
Step-by-Step Instructions to Make This Lasagna
1. Roast the squash
Heat the oven to 400°F (200°C). Toss the squash with 1 tablespoon olive oil and a pinch of salt and pepper. Spread it on a baking sheet and roast for 20 to 25 minutes, until tender and lightly browned. Set aside, then lower the oven to 375°F (190°C).
2. Cook the mushrooms and spinach
Warm the remaining olive oil in a skillet over medium heat. Add the mushrooms and cook for 6 to 8 minutes, stirring occasionally, until their moisture has cooked off. Stir in the garlic and spinach, and cook just until the spinach wilts. Season lightly and remove from the heat.
3. Mix the cheese filling
In a bowl, stir together the ricotta, egg, dried herbs, half of the mozzarella, and half of the Parmesan. Add a little salt and black pepper. Keep the roasted squash and mushroom mixture separate so they can be layered evenly.
4. Layer the lasagna
Spread a thin layer of marinara in a 9-by-13-inch baking dish. Add a layer of noodles, followed by some ricotta mixture, squash, mushrooms and spinach, and a little sauce. Repeat the layers, finishing with noodles, the remaining sauce, mozzarella, and Parmesan.
5. Bake until bubbling
Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 15 to 20 minutes, until the cheese is golden in spots and the sauce bubbles around the edges. Let the lasagna rest for 15 minutes before cutting.
6. Make the cranberry glaze
While the lasagna bakes, combine the cranberries, orange juice, maple syrup, and apple cider vinegar in a small saucepan. Bring to a gentle simmer over medium heat and cook for about 8 minutes, until the berries soften and burst. Stir in the cornstarch mixture and cook for 1 to 2 minutes, until glossy and lightly thickened. Serve warm alongside the lasagna or spoon a little over each slice.
Tips for Success
- Let the roasted squash cool a little before layering, so the filling stays easy to spread.
- Drain cooked noodles well and lay them flat to help prevent sticking.
- Rest the baked lasagna before slicing. This gives the layers time to settle and makes serving neater.
- Keep the cranberry glaze separate until serving. Its sweet-tart flavor is easy to adjust from one slice to the next.
Variations of This Lasagna
For extra savory depth, add a pinch of smoked paprika to the mushrooms. Chopped toasted pecans make a lovely crunchy garnish, while a handful of fresh sage adds a cozy seasonal note. If you prefer a smoother topping, mash the cooked cranberries lightly before stirring in the cornstarch mixture.
Serving Suggestions: What to Pair with This Lasagna
Serve this lasagna with a crisp green salad, roasted Brussels sprouts, or green beans for a colorful Thanksgiving spread. Warm rolls are handy for catching any extra sauce, and the cranberry glaze pairs nicely with other savory holiday sides.
Storage & Reheating Instructions
Refrigerate leftover lasagna and cranberry glaze separately in airtight containers for up to 4 days. Reheat individual portions in the microwave, or cover the baking dish with foil and warm in a 350°F (175°C) oven until heated through. Add a small splash of water or marinara before reheating if the edges look dry. The lasagna can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.
Memories Made Around the Table
I love bringing a colorful main dish to the Thanksgiving table, especially one that welcomes both familiar comforts and a seasonal twist. The first time I served this lasagna, the cranberry topping sparked plenty of curious questions, and soon everyone was trying a spoonful on their slice. It’s a cheerful dish to share when the table is full and there’s room for one more holiday favorite.
FAQs
Can I assemble the lasagna ahead of time?
Yes. Assemble it, cover tightly, and refrigerate for up to 24 hours before baking. Let the dish sit at room temperature while the oven heats, and allow a little extra baking time if it is still cold.
Can I make the cranberry glaze in advance?
Yes. Prepare it up to 3 days ahead and store it in the refrigerator. Warm it gently in a saucepan, adding a spoonful of orange juice or water if it has thickened too much.
Can I use no-boil lasagna noodles?
Yes. Use the amount recommended for your baking dish and make sure the noodles are well covered with sauce so they soften evenly. Follow the package directions if they give specific layering or liquid guidance.
How do I know when the lasagna is ready?
The sauce should bubble around the edges, and the cheese should be melted with a few golden spots. Let it rest for 15 minutes before serving so the layers hold together.
Final Thoughts
This festive lasagna brings tender vegetables, creamy cheese, and a tart cranberry finish together in a satisfying Thanksgiving main. Make the glaze a day ahead, set it out with the meal, and let everyone add a little to their plate.
Cranberry Glaze Lasagna
Equipment
- 1 Baking Sheet
- 1 Skillet
- 1 Mixing Bowl
- 1 9-by-13-inch baking dish
- 1 Small saucepan
- 1 Aluminum foil
Ingredients
- 12 lasagna noodles cooked according to package directions
- 2 cups butternut squash peeled and diced
- 2 tablespoons olive oil divided
- 8 ounces cremini mushrooms finely chopped
- 3 cups baby spinach
- 2 cloves garlic minced
- 15 ounces ricotta cheese
- 1 large egg
- 1 teaspoon dried Italian herbs
- 3 cups shredded mozzarella divided
- 1 cup grated Parmesan cheese divided
- 24 ounces marinara sauce
- 0.5 teaspoon salt plus more to taste
- 0.25 teaspoon black pepper
- 1 cup cranberries fresh or frozen
- 0.5 cup orange juice
- 2 tablespoons maple syrup
- 1 teaspoon apple cider vinegar
- 1 teaspoon cornstarch mixed with 1 tablespoon cold water
Instructions
- Heat the oven to 400°F (200°C). Toss the squash with 1 tablespoon olive oil and a pinch of salt and pepper. Spread it on a baking sheet and roast for 20 to 25 minutes, until tender and lightly browned. Set aside, then lower the oven to 375°F (190°C).
- Warm the remaining olive oil in a skillet over medium heat. Add the mushrooms and cook for 6 to 8 minutes, stirring occasionally, until their moisture has cooked off. Stir in the garlic and spinach, and cook just until the spinach wilts. Season lightly and remove from the heat.
- In a bowl, stir together the ricotta, egg, dried herbs, half of the mozzarella, and half of the Parmesan. Add a little salt and black pepper. Keep the roasted squash and mushroom mixture separate so they can be layered evenly.
- Spread a thin layer of marinara in a 9-by-13-inch baking dish. Add a layer of noodles, followed by some ricotta mixture, squash, mushrooms and spinach, and a little sauce. Repeat the layers, finishing with noodles, the remaining sauce, mozzarella, and Parmesan.
- Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 15 to 20 minutes, until the cheese is golden in spots and the sauce bubbles around the edges. Let the lasagna rest for 15 minutes before cutting.
- While the lasagna bakes, combine the cranberries, orange juice, maple syrup, and apple cider vinegar in a small saucepan. Bring to a gentle simmer over medium heat and cook for about 8 minutes, until the berries soften and burst. Stir in the cornstarch mixture and cook for 1 to 2 minutes, until glossy and lightly thickened. Serve warm alongside the lasagna or spoon a little over each slice.