This vegetarian lasagna brings cozy layers of roasted vegetables, tomato sauce, and creamy cheese to the Thanksgiving table, finished with a bright cranberry glaze. I love how the sweet-tart topping makes a familiar main feel festive without making the cooking complicated.
Why You’ll Love This Cranberry Lasagna
This dish is hearty enough to serve as a Thanksgiving centerpiece, yet it still feels colorful and fresh. Roasted squash, spinach, and mushrooms make each layer satisfying, while the cranberry glaze adds a lively contrast to the savory cheese and tomato sauce. You can assemble the lasagna ahead, then bake it when the rest of dinner is coming together.
Cranberry Lasagna Ingredients & Substitutions
- 12 lasagna noodles, regular or oven-ready
- 2 tablespoons olive oil
- 1 small butternut squash, peeled and cut into 1/2-inch cubes, about 3 cups
- 8 ounces cremini mushrooms, sliced
- 1 teaspoon dried thyme
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- 5 ounces baby spinach
- 3 cups marinara sauce
- 15 ounces ricotta cheese
- 1 large egg
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup finely grated Parmesan cheese
- 1 tablespoon chopped fresh sage, plus extra for serving
- 1 cup fresh or frozen cranberries
- 1/3 cup orange juice
- 2 tablespoons maple syrup
- 1 tablespoon apple cider vinegar
Swap the butternut squash for diced sweet potato, or use chopped kale in place of spinach. If you use oven-ready noodles, follow the package directions and make sure the noodles are well covered with sauce.
Step-by-Step Instructions to Make Cranberry Lasagna
1. Roast the vegetables
Heat the oven to 425°F. Toss the squash and mushrooms with olive oil, thyme, salt, and pepper on a rimmed baking sheet. Roast for 20 to 25 minutes, stirring once, until the squash is tender and the mushrooms are browned. Stir in the spinach and let the heat soften it.
2. Make the cranberry glaze
While the vegetables roast, combine the cranberries, orange juice, maple syrup, and apple cider vinegar in a small saucepan. Bring to a gentle simmer over medium heat, then cook for 8 to 10 minutes, stirring occasionally, until the berries burst and the mixture thickens slightly. Set aside to cool. It will thicken more as it cools.
3. Mix the cheese filling
In a bowl, stir together the ricotta, egg, Parmesan, sage, and 1 cup of the mozzarella. Season with a small pinch of salt and a few grinds of black pepper.
4. Cook the noodles and layer the lasagna
If using regular lasagna noodles, cook them in salted water according to the package directions, then drain. Reduce the oven temperature to 375°F. Spread a thin layer of marinara sauce in a 9-by-13-inch baking dish. Add a layer of noodles, then spread on some of the ricotta mixture, roasted vegetables, and sauce. Repeat the layers, finishing with noodles, sauce, and the remaining 1 cup mozzarella.
5. Bake and add the glaze
Cover the dish with foil, tenting it slightly so it does not touch the cheese. Bake for 30 minutes, then uncover and bake for another 15 to 20 minutes, until bubbling and golden in spots. Let the lasagna rest for 15 minutes before slicing. Spoon the cranberry glaze over the top or serve it alongside so everyone can add as much as they like.
Tips for Success
- Roast the vegetables until tender before layering so they do not release too much moisture into the lasagna.
- Let the baked lasagna rest before cutting. This helps the layers hold their shape.
- Keep the cranberry glaze slightly loose on the stove. It thickens as it cools and should be easy to spoon.
- For easier serving, spread the glaze over individual slices instead of the whole pan.
- Check the cheese labels if you prefer cheeses made with vegetarian-friendly enzymes.
Variations of Cranberry Lasagna
For extra crunch, add 1/3 cup toasted chopped pecans to the roasted vegetables. Use sliced zucchini or roasted red peppers in place of the mushrooms, or add a pinch of red pepper flakes to the marinara for gentle heat. For a richer, more herb-forward flavor, stir a little chopped rosemary into the ricotta filling. You can also blend the cranberry glaze briefly for a smoother finish.
Serving Suggestions: What to Pair with Cranberry Lasagna
Serve this lasagna with a crisp green salad, roasted Brussels sprouts, or green beans for a balanced Thanksgiving plate. Warm rolls are lovely for catching extra sauce, and a bowl of simple roasted carrots fits the autumn flavors. Since the lasagna is substantial, smaller portions leave room for other holiday favorites.
Storage & Reheating Instructions
Refrigerate leftover lasagna and 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 it in a 350°F oven until heated through. Add a spoonful of sauce or a splash of water before reheating if the edges look dry. The baked lasagna can also be frozen, tightly wrapped, for up to 2 months. Thaw it overnight in the refrigerator before reheating.
Memories Made Around the Table
I like bringing a dish like this to Thanksgiving because it gives the table a colorful centerpiece that feels a little unexpected but still comforting. The tart cranberry topping always starts a conversation, and serving it on the side lets everyone make the plate their own. It is the kind of meal I enjoy sharing slowly, with second helpings and plenty of time around the table.
FAQs
Can I make cranberry lasagna ahead of time?
Yes. Assemble the lasagna up to a day ahead, cover it, and refrigerate. Bake it straight from the refrigerator, adding about 10 to 15 minutes to the covered baking time. Make the glaze ahead too, then warm it gently before serving.
Can I use frozen cranberries?
Yes. Add them straight to the saucepan without thawing. The glaze may need an extra minute or two to simmer and thicken.
How do I keep the lasagna from becoming watery?
Roast the vegetables until tender and let excess moisture evaporate before layering. Also allow the lasagna to rest for 15 minutes after baking so the sauce settles.
Can I freeze this lasagna?
Yes. For best results, freeze it baked and fully cooled, wrapped tightly. Thaw overnight in the refrigerator and reheat covered until hot. Freeze the cranberry glaze separately.
Final Thoughts
This vegetarian lasagna combines familiar, comforting layers with a cheerful cranberry finish that suits Thanksgiving dinner beautifully. Make it ahead, set the glaze on the table, and enjoy a festive main that is easy to share.
Cranberry Lasagna
Equipment
- 1 Rimmed baking sheet
- 1 Small saucepan
- 1 Mixing Bowl
- 1 9-by-13-inch baking dish
- 1 Aluminum foil
Ingredients
- 12 lasagna noodles regular or oven-ready
- 2 tablespoons olive oil
- 1 small butternut squash peeled and cut into 1/2-inch cubes, about 3 cups
- 8 ounces cremini mushrooms sliced
- 1 teaspoon dried thyme
- 0.5 teaspoon kosher salt plus more to taste
- 0.25 teaspoon black pepper
- 5 ounces baby spinach
- 3 cups marinara sauce
- 15 ounces ricotta cheese
- 1 large egg
- 2 cups shredded mozzarella cheese divided
- 0.5 cup finely grated Parmesan cheese
- 1 tablespoon fresh sage chopped, plus extra for serving
- 1 cup cranberries fresh or frozen
- 0.3333 cup orange juice
- 2 tablespoons maple syrup
- 1 tablespoon apple cider vinegar
Instructions
- Heat the oven to 425°F. Toss the squash and mushrooms with olive oil, thyme, salt, and pepper on a rimmed baking sheet. Roast for 20 to 25 minutes, stirring once, until the squash is tender and the mushrooms are browned. Stir in the spinach and let the heat soften it.
- While the vegetables roast, combine the cranberries, orange juice, maple syrup, and apple cider vinegar in a small saucepan. Bring to a gentle simmer over medium heat, then cook for 8 to 10 minutes, stirring occasionally, until the berries burst and the mixture thickens slightly. Set aside to cool; it will thicken more as it cools.
- In a bowl, stir together the ricotta, egg, Parmesan, sage, and 1 cup of the mozzarella. Season with a small pinch of salt and a few grinds of black pepper.
- If using regular lasagna noodles, cook them in salted water according to the package directions, then drain. Reduce the oven temperature to 375°F. Spread a thin layer of marinara sauce in a 9-by-13-inch baking dish. Add a layer of noodles, then spread on some of the ricotta mixture, roasted vegetables, and sauce. Repeat the layers, finishing with noodles, sauce, and the remaining 1 cup mozzarella.
- Cover the dish with foil, tenting it slightly so it does not touch the cheese. Bake for 30 minutes, then uncover and bake for another 15 to 20 minutes, until bubbling and golden in spots. Let the lasagna rest for 15 minutes before slicing. Spoon the cranberry glaze over the top or serve it alongside.