I love bringing a colorful, comforting main dish to Thanksgiving, and this vegetarian cranberry lasagna feels right at home on the holiday table. It layers tender pasta with spinach, mushrooms, and creamy cheese, then gets a bright cranberry glaze for a festive sweet-tart finish.
Why You’ll Love This Cranberry Lasagna
This lasagna is hearty enough to serve as a centerpiece, with savory mushrooms and spinach tucked between layers of pasta and cheese. The cranberry glaze adds a fresh pop of flavor and color without making the whole dish sweet. You can prepare the components ahead, too, which makes dinner day feel a little more relaxed.
Cranberry Lasagna Ingredients & Substitutions
- 12 lasagna noodles, regular or oven-ready
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 12 ounces mushrooms, finely chopped
- 5 ounces baby spinach
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt, plus more for the pasta water
- 1/4 teaspoon black pepper
- 15 ounces ricotta cheese
- 1 large egg
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup finely grated Parmesan cheese
- 3 cups marinara sauce
- 12 ounces fresh or frozen cranberries
- 1/2 cup orange juice
- 1/3 cup maple syrup
- 1 tablespoon balsamic vinegar
- 1 teaspoon orange zest
Use cottage cheese in place of ricotta if you prefer a lighter filling. Frozen spinach works well, too. Thaw it completely and squeeze out as much liquid as possible before adding it to the mushrooms.
Step-by-Step Instructions to Make Cranberry Lasagna
1. Cook the noodles
Heat the oven to 375°F (190°C). If using regular lasagna noodles, cook them in salted water until just shy of tender, following the package directions. Drain and lay them flat on a clean towel. Skip this step if your noodles are oven-ready.
2. Make the vegetable filling
Warm the olive oil in a large skillet over medium heat. Add the onion and cook for about 4 minutes, until softened. Stir in the garlic and mushrooms, then cook for 7 to 9 minutes, until the mushrooms have released their moisture and the pan looks mostly dry. Add the spinach, Italian seasoning, salt, and pepper. Stir until the spinach wilts, then remove the pan from the heat.
3. Mix the cheese filling
In a bowl, stir together the ricotta, egg, Parmesan, and 1 cup of the mozzarella. Fold in the cooled vegetable mixture until evenly combined.
4. Assemble the lasagna
Spread about 1/2 cup of marinara sauce over the bottom of a 9-by-13-inch baking dish. Add a layer of noodles, then spread on about one-third of the ricotta filling and spoon over some marinara. Repeat the layers, finishing with noodles and the remaining marinara. Sprinkle the remaining 1 cup of mozzarella on top.
5. Bake until bubbling
Cover the dish with foil, keeping the foil from touching the cheese if possible. Bake for 30 minutes. Remove the foil and bake for another 15 to 20 minutes, until the edges bubble and the top is lightly golden. Let the lasagna rest for 15 minutes before slicing.
6. Prepare the cranberry glaze
While the lasagna bakes, combine the cranberries, orange juice, maple syrup, balsamic vinegar, and orange zest in a small saucepan. Bring to a gentle simmer over medium heat, stirring often. Cook for 10 to 12 minutes, until the berries burst and the mixture thickens. Mash lightly for a smooth, spoonable glaze, or leave some berries whole. Cool slightly, then spoon a little over each serving.
Tips for Success
- Cook the mushrooms until their released liquid has evaporated. This helps keep the lasagna layers from turning watery.
- Let cooked vegetables cool a little before mixing them with the cheese filling.
- Rest the baked lasagna before cutting so the slices hold together neatly.
- Keep the glaze on the side or add it just before serving, so everyone can choose how much tangy cranberry flavor they want.
Variations of Cranberry Lasagna
For extra texture, add 1/2 cup chopped toasted walnuts to the vegetable filling. Swap the mushrooms for roasted butternut squash, or use kale in place of spinach after wilting it until tender. For a more savory glaze, reduce the maple syrup slightly and add a pinch of black pepper. You can also make individual portions in small oven-safe dishes, adjusting the baking time as needed.
Serving Suggestions: What to Pair with Cranberry Lasagna
Serve this lasagna with roasted Brussels sprouts, green beans, or a crisp salad with apples and toasted nuts. Warm rolls are lovely for catching extra marinara and glaze. If your Thanksgiving table already has plenty of rich sides, a simple green salad makes a fresh, balanced pairing.
Storage & Reheating Instructions
Store leftover lasagna and cranberry glaze separately in airtight containers in the refrigerator for up to 4 days. Reheat individual slices covered in the microwave, or warm a larger portion in a 350°F (175°C) oven until heated through. Add a splash of marinara if the pasta looks dry. The glaze can be warmed gently in a small saucepan or served chilled.
Memories Made Around the Table
I love the moment a bubbling casserole reaches the table and everyone leans in for a look. The familiar layers of pasta and cheese feel wonderfully cozy, while the cranberry glaze brings a little Thanksgiving color to each plate. It is the kind of dish that makes room for seconds and easy conversation.
FAQs
Can I make cranberry lasagna ahead of time?
Yes. Assemble the lasagna up to a day ahead, cover it, and refrigerate. Let it sit at room temperature for about 20 minutes while the oven heats, then bake until hot and bubbling. Make the glaze ahead as well and store it separately.
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.
How do I keep vegetarian lasagna from getting watery?
Cook the mushrooms until their liquid evaporates, and drain or squeeze excess water from thawed spinach. Resting the lasagna after baking also helps the layers set.
Can I freeze this lasagna?
Yes. Freeze the baked lasagna in airtight portions for up to 3 months. Thaw overnight in the refrigerator and reheat covered until hot. Freeze the cranberry glaze separately for the best texture.
Final Thoughts
This vegetarian cranberry lasagna pairs classic cheesy comfort with a lively, festive finish. Make it ahead for a calmer Thanksgiving, then bring the glaze to the table so guests can add just the amount they like.
Cranberry Lasagna
Equipment
- 1 Large Skillet
- 1 Large Pot for cooking the noodles
- 1 9-by-13-inch baking dish
- 1 Mixing Bowl
- 1 Small saucepan
- 1 Aluminum foil
Ingredients
Lasagna
- 12 lasagna noodles regular or oven-ready
- 1 tablespoon olive oil
- 1 medium yellow onion finely chopped
- 3 cloves garlic minced
- 12 ounces mushrooms finely chopped
- 5 ounces baby spinach
- 1 teaspoon dried Italian seasoning
- 0.5 teaspoon salt plus more for the pasta water
- 0.25 teaspoon black pepper
- 15 ounces ricotta cheese
- 1 large egg
- 2 cups shredded mozzarella cheese divided
- 0.5 cup finely grated Parmesan cheese
- 3 cups marinara sauce
Cranberry Glaze
- 12 ounces fresh or frozen cranberries
- 0.5 cup orange juice
- 0.333 cup maple syrup
- 1 tablespoon balsamic vinegar
- 1 teaspoon orange zest
Instructions
- Heat the oven to 375°F (190°C). If using regular lasagna noodles, cook them in salted water until just shy of tender, following the package directions. Drain and lay them flat on a clean towel. Skip this step if your noodles are oven-ready.
- Warm the olive oil in a large skillet over medium heat. Add the onion and cook for about 4 minutes, until softened. Stir in the garlic and mushrooms, then cook for 7 to 9 minutes, until the mushrooms have released their moisture and the pan looks mostly dry. Add the spinach, Italian seasoning, salt, and pepper. Stir until the spinach wilts, then remove the pan from the heat.
- In a bowl, stir together the ricotta, egg, Parmesan, and 1 cup of the mozzarella. Fold in the cooled vegetable mixture until evenly combined.
- Spread about 1/2 cup of marinara sauce over the bottom of a 9-by-13-inch baking dish. Add a layer of noodles, then spread on about one-third of the ricotta filling and spoon over some marinara. Repeat the layers, finishing with noodles and the remaining marinara. Sprinkle the remaining 1 cup of mozzarella on top.
- Cover the dish with foil, keeping the foil from touching the cheese if possible. Bake for 30 minutes. Remove the foil and bake for another 15 to 20 minutes, until the edges bubble and the top is lightly golden. Let the lasagna rest for 15 minutes before slicing.
- While the lasagna bakes, combine the cranberries, orange juice, maple syrup, balsamic vinegar, and orange zest in a small saucepan. Bring to a gentle simmer over medium heat, stirring often. Cook for 10 to 12 minutes, until the berries burst and the mixture thickens. Mash lightly for a smooth, spoonable glaze, or leave some berries whole. Cool slightly, then spoon a little over each serving.