One-Pan Sweet Potato & Butternut Lasagna with Sage, Feta & Cranberry-Honey Glaze

A gorgeous, cozy, and flavorful vegetarian dinner that’s perfect for holidays, family gatherings, or make-ahead meals! This One-Pan Sweet Potato & Butternut Lasagna combines layers of tender sweet potatoes, creamy butternut squash, savory sage, tangy feta cheese, and a delicious cranberry-honey glaze.

Every bite is a beautiful balance of sweet, savory, creamy, and tangy flavors, finished with golden roasted edges and melted cheese.

Prep Time: 25 minutes
Cook Time: 50–60 minutes
Total Time: 1 hour 25 minutes
Servings: 6–8
Difficulty: Easy to Moderate
Ingredients
1. For the Vegetable Layers
– 2 medium sweet potatoes, peeled and thinly sliced
– 3 cups butternut squash, peeled and cubed
– 2 tablespoons olive oil
– ½ teaspoon salt
– ½ teaspoon black pepper
– ½ teaspoon garlic powder
– ½ teaspoon smoked paprika
– 1 teaspoon fresh thyme
2. For the Creamy Cheese Filling
– 1 cup ricotta cheese
– ¾ cup crumbled feta cheese
– 1 cup shredded mozzarella cheese
– ½ cup grated Parmesan cheese
– ½ cup heavy cream
– 1 large egg
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh sage
– ½ teaspoon dried oregano
– ¼ teaspoon black pepper
3. For the Cranberry-Honey Glaze
– ½ cup dried cranberries
– 3 tablespoons honey
– 2 tablespoons balsamic vinegar
– 2 tablespoons water
– 1 teaspoon fresh lemon juice
– ½ teaspoon fresh thyme
4. For Garnishing
– 2 tablespoons fresh sage leaves
– ¼ cup additional crumbled feta
– 1 tablespoon chopped fresh parsley
– 2 tablespoons toasted walnuts (optional)
Instructions
Step 1: Prepare the Vegetables
1. Preheat the oven to 375°F (190°C).
2. Peel the sweet potatoes and slice them into thin rounds.
3. Peel and cube the butternut squash into bite-sized pieces.
4. Place the vegetables in a large mixing bowl.
5. Add olive oil, salt, black pepper, garlic powder, smoked paprika, and thyme.
6. Toss until evenly coated.
7. Spread the vegetables on a baking sheet.
8. Roast for approximately 15–20 minutes until slightly tender.
Step 2: Prepare the Creamy Cheese Mixture
1. In a large bowl, combine ricotta, feta, mozzarella, and Parmesan.
2. Add the egg and heavy cream.
3. Stir in minced garlic, chopped sage, oregano, and black pepper.
4. Mix until creamy and well combined.
5. Set aside.
Step 3: Make the Cranberry-Honey Glaze
1. Add dried cranberries, honey, balsamic vinegar, and water to a small saucepan.
2. Heat over medium-low heat.
3. Stir gently for 4–5 minutes until the cranberries soften.
4. Add lemon juice and fresh thyme.
5. Remove from heat and allow the glaze to cool slightly.
Step 4: Assemble the One-Pan Lasagna
1. Lightly grease a deep 9 × 13-inch baking dish.
2. Arrange a layer of roasted sweet potato slices across the bottom.
3. Add a layer of roasted butternut squash.
4. Spread some of the ricotta-feta mixture over the vegetables.
5. Sprinkle with mozzarella cheese.
6. Repeat the layers until all ingredients are used.
7. Finish with the remaining cheese mixture and extra mozzarella.
8. Cover loosely with aluminum foil.
Step 5: Bake Until Golden
1. Bake at 375°F (190°C) for 25 minutes.
2. Remove the foil.
3. Continue baking for another 15–20 minutes.
4. Bake until the cheese is bubbling and golden brown and the vegetables are completely tender.
5. Let the dish rest for 10–15 minutes before serving.
Step 6: Add the Cranberry-Honey Glaze
1. Drizzle the cranberry-honey glaze over the baked lasagna.
2. Sprinkle with additional crumbled feta.
3. Add fresh sage leaves and parsley.
4. Scatter toasted walnuts over the top if desired.
5. Serve warm and enjoy!

8

Nutritional Information
Estimated per serving, based on 8 servings with optional walnuts omitted.
Nutrient Amount
Calories 390 kcal
Protein 13 g
Carbohydrates 39 g
Fiber 5 g
Sugar 17 g
Total Fat 21 g
Saturated Fat 11 g
Cholesterol 75 mg
Sodium 510 mg

Nut Information & Allergens
Nuts included:
– Walnuts: 2 tablespoons, optional garnish.
– Almonds: Not included.
– Pecans: Not included.
– Cashews: Not included.
– Pistachios: Not included.
– Hazelnuts: Not included.
– Peanuts: Not included.
Nut information:
– Walnuts provide plant-based omega-3 ALA, fiber, and unsaturated fats.
– Toasting walnuts enhances their crunchy texture and nutty flavor.
– You can omit walnuts completely for a nut-free version.
Other allergens:
– Milk (ricotta, feta, mozzarella, Parmesan, heavy cream).
– Egg.
Check packaged ingredients for possible nut cross-contact.
Make-Ahead Instructions
This recipe is excellent for preparing ahead!

The day before:
1. Roast the sweet potatoes and butternut squash.
2. Prepare the ricotta and feta cheese mixture.
3. Make the cranberry-honey glaze.
4. Store each component separately in airtight containers in the refrigerator.
Before serving:
1. Assemble the vegetable and cheese layers in the baking dish.
2. Cover with foil.
3. Bake at 375°F (190°C) until heated through and bubbling, approximately 35–50 minutes depending on the temperature of the ingredients.
4. Uncover for the final 10–15 minutes to brown the cheese.
5. Add the cranberry-honey glaze and fresh herbs just before serving.
Helpful Tips for Best Results
– Slice sweet potatoes evenly for consistent cooking.
– Roast vegetables before assembling to remove excess moisture.
– Use fresh sage for a beautiful earthy flavor.
– Don’t add too much cream, or the casserole may become watery.
– Allow the dish to rest before slicing.
– Add the cranberry glaze after baking to preserve its bright flavor.
– Toast walnuts separately for extra crunch.
Frequently Asked Questions (Q&A)
Q1: Is this recipe vegetarian?

Yes! It is vegetarian when made with suitable cheeses that do not contain animal rennet.

Q2: Can I make this recipe without ricotta?

Yes! Cottage cheese, mascarpone, or cream cheese can be used instead.

Q3: Can I use frozen butternut squash?

Absolutely! Thaw and drain it well before roasting to remove excess moisture.

Q4: Can I replace feta cheese?

Yes! Goat cheese or additional ricotta can be used, although the flavor will be less tangy.

Q5: Can I make this recipe without honey?

Yes! Maple syrup works wonderfully and adds a delicious sweetness.

Q6: Can I prepare this dish two days ahead?

You can prepare the individual components up to 2 days ahead. For the best texture, assemble and bake closer to serving time.

Q7: Can I freeze this lasagna?

Yes. Freeze baked portions in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating.

Q8: How do I prevent the casserole from becoming watery?

Roast the vegetables first, drain any excess liquid, and avoid adding too much cream.

Q9: What can I use instead of dried cranberries?

Dried cherries, chopped dates, or fresh cranberries cooked with a little extra honey are excellent alternatives.

Q10: How long can leftovers be stored?

Refrigerate in an airtight container for 3–4 days. Reheat until steaming hot throughout.
Serving Suggestions
– Fresh arugula salad with lemon dressing.
– Roasted Brussels sprouts.
– Garlic green beans.
– Warm crusty bread.
– Mediterranean cucumber and tomato salad.
– Extra crumbled feta and fresh sage.
Final Result: A stunning golden vegetable lasagna filled with tender sweet potatoes, buttery butternut squash, creamy ricotta, tangy feta, aromatic sage, and sweet cranberry-honey glaze. It’s a beautiful make-ahead holiday centerpiece that brings comfort, color, and incredible flavor to your table! ❤️