Description
A comforting vegetarian lasagna layered with tender roasted sweet potatoes, savoury mushrooms, wilted spinach, creamy ricotta, mozzarella and Parmesan. A cranberry honey glaze adds a bright sweet-tart finish, while walnuts and fresh rosemary bring crunch and freshness.
Ingredients
For the Sweet Potato Layer:
3 medium sweet potatoes, peeled and thinly sliced (about 750 g)
1 tbsp olive oil (15 ml)
½ tsp salt (3 g)
¼ tsp black pepper (1 g)
½ tsp ground cinnamon (1 g)
For the Mushroom & Spinach Filling:
2 tbsp olive oil (30 ml)
12 oz mushrooms, sliced (340 g)
3 cloves garlic, minced (9 g)
5 cups fresh spinach (150 g)
½ tsp salt (3 g)
¼ tsp black pepper (1 g)
For the Ricotta Filling:
15 oz ricotta cheese (425 g)
½ cup grated Parmesan cheese (50 g)
1 large egg (50 g)
1 tsp Italian seasoning (2 g)
¼ tsp nutmeg (0.5 g)
½ tsp salt (3 g)
¼ tsp black pepper (1 g)
For the Lasagna:
9 lasagna noodles, cooked according to package directions (225 g)
1½ cups shredded mozzarella cheese (170 g)
½ cup grated Parmesan cheese (50 g)
For the Cranberry Honey Glaze:
½ cup dried cranberries (60 g)
3 tbsp honey (63 g)
1 tbsp balsamic vinegar (15 ml)
1 tbsp water (15 ml)
½ tsp fresh rosemary, finely chopped (1 g)
For Garnish:
2 tbsp chopped walnuts (15 g)
1 tbsp fresh rosemary leaves (3 g)
Instructions
1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch (23×33 cm) baking dish.
2. Arrange the thinly sliced sweet potatoes on a baking sheet. Toss them with olive oil, salt, black pepper, and ground cinnamon until evenly coated. Roast for 18–22 minutes, until just tender but still firm enough to hold their shape.
3. While the sweet potatoes roast, heat the olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook for 6–8 minutes, stirring occasionally, until browned and most of their moisture has evaporated.
4. Add the minced garlic and cook for about 30 seconds, just until fragrant. Stir in the fresh spinach and cook for 2–3 minutes, until wilted. Season with salt and black pepper, then remove from the heat.
5. In a medium bowl, combine the ricotta, grated Parmesan, egg, Italian seasoning, nutmeg, salt, and black pepper. Stir until smooth and creamy.
6. Spread a thin layer of the mushroom and spinach mixture over the bottom of the prepared baking dish. Arrange a layer of cooked lasagna noodles over the filling.
7. Add a layer of roasted sweet potato slices, followed by spoonfuls of the ricotta mixture and a sprinkle of shredded mozzarella. Continue layering the noodles, mushroom and spinach mixture, sweet potatoes, ricotta, and mozzarella until the ingredients are used.
8. Finish the top with ricotta, the remaining mozzarella, and grated Parmesan.
9. Loosely cover the baking dish with foil and bake for 25 minutes. Remove the foil and continue baking for another 15–20 minutes, until the cheese is melted and lightly golden.
10. While the lasagna bakes, combine the dried cranberries, honey, balsamic vinegar, water, and finely chopped rosemary in a small saucepan.
11. Simmer over low heat for 3–4 minutes, stirring occasionally, until the cranberries soften and the mixture becomes slightly thickened and glossy. Remove from the heat and set aside.
12. Remove the lasagna from the oven and let it rest for 10–15 minutes before slicing.
13. Drizzle a little cranberry honey glaze over each serving and finish with chopped walnuts and fresh rosemary. Serve warm, with extra glaze on the side if desired.
Notes
Slice the sweet potatoes evenly so they roast consistently and layer neatly. Do not overcook the sweet potatoes before assembling because they will continue cooking in the lasagna. Cook the mushrooms thoroughly and allow most of their moisture to evaporate to help prevent a watery lasagna. Spread the fillings evenly so each serving contains sweet potato, vegetables, ricotta, and cheese. Let the finished lasagna rest for 10–15 minutes before slicing so the layers can settle and hold together. Add the cranberry honey glaze just before serving so its sweet-tart flavour remains distinct. Add the chopped walnuts after baking to keep them crisp. Serve warm with a simple green salad or lightly dressed vegetables. The lasagna can be assembled ahead of baking and kept covered until ready to cook. Prepare the cranberry honey glaze separately when making the lasagna ahead. The cranberry honey glaze can be prepared in advance and gently rewarmed if needed. Add a small splash of water if it becomes too thick. The recipe does not use blue cheese. A mild crumbly cheese can be used alongside the ricotta if desired while keeping mozzarella for the topping. Any firm medium sweet potatoes can be used as long as they can be peeled and sliced thinly.
- Prep Time: 25 minutes
- Cook Time: 65 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Vegetarian