I love serving a colorful vegetarian lasagna at Thanksgiving, especially when it has tender squash, spinach, and creamy cheese tucked between the layers. A bright cranberry glaze adds a sweet-tart finish that makes this cozy dish feel right at home on a festive dinner table.
Why You’ll Love This Lasagna
This lasagna brings familiar comfort to the holiday meal while offering a satisfying vegetarian main dish. Roasted butternut squash adds gentle sweetness, spinach keeps the layers fresh, and ricotta and mozzarella make every slice creamy and rich. The cranberry glaze can be made ahead, so it is easy to add just before serving.
This Lasagna Ingredients & Substitutions
- 12 lasagna noodles, regular or no-boil
- 4 cups peeled, diced butternut squash, about 1 medium squash
- 2 tablespoons olive oil, divided
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 1 teaspoon dried sage
- 10 ounces fresh spinach
- 15 ounces ricotta cheese
- 1 large egg
- 1/4 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese, divided
- 3 cups marinara sauce
- 1 cup fresh or frozen cranberries
- 1/3 cup orange juice
- 2 tablespoons maple syrup
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon orange zest
Frozen squash works well if it is thawed and patted dry first. Cottage cheese can stand in for ricotta, and baby kale can replace the spinach. For a gluten-free version, use your favorite gluten-free lasagna noodles and follow their package directions.
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, half the salt, the pepper, and dried sage. Spread it on a baking sheet and roast for 20 to 25 minutes, turning once, until tender and lightly browned. Reduce the oven to 375°F (190°C).
2. Prepare the noodles and spinach
Cook the lasagna noodles according to the package directions, if using regular noodles. Drain and lay them flat on a clean towel. Warm the remaining tablespoon of olive oil in a skillet, add the spinach, and cook for 2 to 3 minutes until wilted. Let it cool slightly, then squeeze out excess moisture and chop.
3. Mix the ricotta filling
In a bowl, stir together the ricotta, egg, Parmesan, chopped spinach, and remaining salt. Mix until evenly combined.
4. Layer the lasagna
Spread about 1/2 cup marinara sauce in the bottom of a 9-by-13-inch baking dish. Add a layer of noodles, one-third of the ricotta mixture, one-third of the roasted squash, about 1/2 cup mozzarella, and a layer of sauce. Repeat the layers twice, finishing with noodles, the remaining sauce, and the remaining mozzarella.
5. Bake until bubbling
Cover the dish with foil, tenting it slightly so it does not touch the cheese. Bake for 30 minutes. Remove the foil and bake for another 15 to 20 minutes, until the cheese is golden and the sauce bubbles around the edges. Rest the lasagna for 15 minutes before slicing.
6. Make the cranberry glaze
While the lasagna bakes, combine the cranberries, orange juice, maple syrup, apple cider vinegar, and orange zest in a small saucepan. Bring to a gentle simmer over medium heat, then cook for 8 to 12 minutes, stirring often, until most cranberries burst and the mixture thickens. Cool for a few minutes, then spoon a little over each slice or serve it at the table.
Tips for Success
- Drain the cooked spinach well so the lasagna layers stay firm instead of watery.
- Let the roasted squash cool slightly before assembling to make layering easier.
- Rest the baked lasagna before slicing. This helps each serving hold its shape.
- Make the cranberry glaze ahead and warm it gently before serving if you prefer it warm.
- If using no-boil noodles, spread the sauce evenly over the edges so the noodles can soften as they bake.
Variations of This Lasagna
For a deeper savory flavor, add sautéed mushrooms to the spinach layer. Chopped toasted pecans make a lovely crunchy garnish, while a pinch of red pepper flakes in the cranberry glaze gives it a gentle kick. You can also swap the butternut squash for roasted pumpkin or sweet potato, keeping the quantity about the same.
Serving Suggestions: What to Pair with This Lasagna
Serve this lasagna with a crisp green salad, roasted Brussels sprouts, or simple green beans. Warm dinner rolls are handy for catching extra sauce, and a bowl of cranberry glaze on the side lets everyone choose how much tart sweetness to add. For a Thanksgiving spread, it pairs especially well with other roasted vegetables and classic seasonal sides.
Storage & Reheating Instructions
Cool leftovers, then store them in an airtight container in the refrigerator for up to 4 days. Keep the cranberry glaze in a separate covered container for up to 5 days. Reheat individual portions in the microwave, or cover the baking dish with foil and warm it in a 350°F (175°C) oven until hot throughout. The lasagna can also be assembled a day ahead and refrigerated before baking. Add a few extra minutes to the covered baking time if it goes into the oven cold.
Memories Made Around the Table
I always enjoy the moment a bubbling casserole is carried to the table and everyone leans in to see what is inside. This lasagna gives a holiday meal a colorful centerpiece, and the little bowl of cranberry glaze often starts a conversation about who likes an extra spoonful. It is the kind of cozy dish that invites everyone to settle in for another slice.
FAQs
Can I make this lasagna ahead of Thanksgiving?
Yes. Assemble it up to one day ahead, cover tightly, and refrigerate. Bake it cold, allowing extra time for the center to heat through. The cranberry glaze can also be prepared ahead and stored separately.
Can I freeze vegetarian Thanksgiving lasagna?
Yes. Freeze the baked, cooled lasagna in portions or as a whole dish, well wrapped, for up to 3 months. Thaw it overnight in the refrigerator and reheat covered until hot. Freeze the cranberry glaze separately for the best texture.
How do I keep the lasagna from turning watery?
Squeeze excess liquid from the wilted spinach, roast the squash until tender rather than wet, and let the lasagna rest before cutting. These steps help the layers stay neat.
Can I use frozen cranberries for the glaze?
Yes. Add them straight to the saucepan without thawing. They may need an extra minute or two to burst and thicken.
Final Thoughts
This vegetarian Thanksgiving lasagna layers cozy roasted vegetables and creamy cheese with a lively cranberry finish. Make it the centerpiece of your holiday dinner, or prepare it ahead to make the day feel a little easier. Either way, serve it warm and let everyone add cranberry glaze to taste.
Thanksgiving Lasagna
Equipment
- 1 Baking Sheet
- 1 Skillet
- 1 9-by-13-inch baking dish
- 1 Mixing Bowl
- 1 Small saucepan
Ingredients
Lasagna
- 12 lasagna noodles regular or no-boil
- 4 cups butternut squash peeled and diced (about 1 medium squash)
- 2 tablespoons olive oil divided
- 1 teaspoon kosher salt divided
- 0.5 teaspoon black pepper divided
- 1 teaspoon dried sage
- 10 ounces fresh spinach
- 15 ounces ricotta cheese
- 1 large egg
- 0.25 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese divided
- 3 cups marinara sauce
Cranberry Glaze
- 1 cup cranberries fresh or frozen
- 0.333 cup orange juice
- 2 tablespoons maple syrup
- 1 tablespoon apple cider vinegar
- 0.25 teaspoon orange zest
Instructions
- Heat the oven to 400°F (200°C). Toss the squash with 1 tablespoon olive oil, half the salt, the pepper, and dried sage. Spread it on a baking sheet and roast for 20 to 25 minutes, turning once, until tender and lightly browned. Reduce the oven to 375°F (190°C).
- Cook the lasagna noodles according to the package directions, if using regular noodles. Drain and lay them flat on a clean towel. Warm the remaining tablespoon of olive oil in a skillet, add the spinach, and cook for 2 to 3 minutes until wilted. Let it cool slightly, then squeeze out excess moisture and chop.
- In a bowl, stir together the ricotta, egg, Parmesan, chopped spinach, and remaining salt. Mix until evenly combined.
- Spread about 1/2 cup marinara sauce in the bottom of a 9-by-13-inch baking dish. Add a layer of noodles, one-third of the ricotta mixture, one-third of the roasted squash, about 1/2 cup mozzarella, and a layer of sauce. Repeat the layers twice, finishing with noodles, the remaining sauce, and the remaining mozzarella.
- Cover the dish with foil, tenting it slightly so it does not touch the cheese. Bake for 30 minutes. Remove the foil and bake for another 15 to 20 minutes, until the cheese is golden and the sauce bubbles around the edges. Rest the lasagna for 15 minutes before slicing.
- While the lasagna bakes, combine the cranberries, orange juice, maple syrup, apple cider vinegar, and orange zest in a small saucepan. Bring to a gentle simmer over medium heat, then cook for 8 to 12 minutes, stirring often, until most cranberries burst and the mixture thickens. Cool for a few minutes, then spoon a little over each slice or serve it at the table.