I love bringing this layered vegetarian lasagna to Thanksgiving dinner because it feels cozy and special without being fussy. Tender pasta, spinach, mushrooms, and plenty of cheese are finished with a bright cranberry glaze that adds a festive sweet-tart touch.
Why You’ll Love This Lasagna
This lasagna is hearty enough to be a satisfying main dish, and its layers make it easy to prepare ahead for a busy holiday meal. Savory mushrooms and spinach balance the creamy cheese, while the cranberry glaze brings a pop of seasonal flavor. Serve the glaze on the side so everyone can add as much as they like.
This Lasagna Ingredients & Substitutions
- 12 lasagna noodles
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 12 ounces cremini mushrooms, sliced
- 3 garlic cloves, minced
- 10 ounces fresh spinach
- 24 ounces marinara sauce
- 15 ounces ricotta cheese
- 1 large egg
- 3 cups shredded mozzarella cheese, divided
- 1 cup grated Parmesan cheese, divided
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt, plus more for the pasta water
- 1/4 teaspoon black pepper
- 12 ounces fresh or frozen cranberries
- 1/2 cup orange juice
- 1/3 cup maple syrup
- 2 tablespoons balsamic vinegar
- 1/4 cup water
- 1 small pinch of salt for the glaze
Use no-boil noodles if you prefer, following the package directions for layering. Baby kale can stand in for spinach, and cottage cheese blended until smooth can replace ricotta. If you like a more tart glaze, reduce the maple syrup slightly.
Step-by-Step Instructions to Make This Lasagna
1. Cook the noodles and prepare the oven
Heat the oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the lasagna noodles until just al dente, according to the package directions. Drain and lay the noodles flat on a clean kitchen towel so they do not stick together.
2. Cook the vegetables
Warm the olive oil in a large skillet over medium heat. Add the onion and mushrooms, then cook for 7 to 9 minutes, stirring occasionally, until softened and their excess moisture has cooked off. Stir in the garlic and cook for 30 seconds. Add the spinach in handfuls and stir until wilted. Pour in the marinara, add the Italian seasoning, salt, and pepper, and simmer for 3 minutes.
3. Mix the cheese filling
In a medium bowl, stir together the ricotta, egg, 1/2 cup of the mozzarella, and 1/2 cup of the Parmesan until evenly combined.
4. Layer the lasagna
Spread a thin layer of the vegetable sauce in a 9-by-13-inch baking dish. Add 3 noodles, one-third of the ricotta mixture, and about one-quarter of the remaining sauce. Repeat the layers two more times. Finish with the last 3 noodles, the remaining sauce, and the remaining mozzarella and Parmesan.
5. Bake until bubbling
Cover the dish loosely with foil and bake for 30 minutes. Remove the foil and bake for another 15 to 20 minutes, until the top is golden and the sauce bubbles around the edges. Let the lasagna rest for 15 minutes before cutting.
6. Make the cranberry glaze
While the lasagna bakes, combine the cranberries, orange juice, maple syrup, balsamic vinegar, water, and a pinch of salt in a small saucepan. Bring to a gentle simmer over medium heat, then cook for 10 to 12 minutes, stirring now and then, until the berries burst and the mixture thickens. Mash lightly for a spoonable glaze, or blend carefully for a smoother finish. Serve warm or at room temperature alongside the lasagna.
Tips for Success
- Cook the mushrooms until their liquid evaporates so the finished lasagna holds its layers.
- Keep the noodles just al dente, since they will soften more as the lasagna bakes.
- Rest the baked lasagna before slicing. This gives the layers time to settle and makes serving neater.
- Make the cranberry glaze a day ahead and refrigerate it in a covered container. Warm it gently before serving if you prefer.
Variations of This Lasagna
For extra savory depth, add a roasted red pepper to the vegetable sauce or stir in a handful of chopped fresh herbs. You can use a mix of mozzarella and provolone for a richer cheese layer. For a little texture, sprinkle toasted walnuts over individual servings, keeping them separate from the baking dish so guests can choose.
Serving Suggestions: What to Pair with This Lasagna
Serve this lasagna with the cranberry glaze on the side, along with a crisp green salad or roasted Brussels sprouts. It also fits beautifully beside mashed potatoes, green beans, or a simple platter of roasted seasonal vegetables. Add warm rolls to round out the Thanksgiving table.
Storage & Reheating Instructions
Store leftover lasagna and cranberry glaze separately in airtight containers in the refrigerator 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 (175°C) oven until heated through. The lasagna can also be frozen in portions for up to 3 months. Thaw overnight in the refrigerator before reheating for the best texture.
Memories Made Around the Table
I like setting the cranberry glaze on the table in a little bowl so everyone can make their plate their own. The bright color feels right at home among the Thanksgiving sides, and the warm, cheesy layers make this a dish I’m happy to bring back year after year.
FAQs
Can I make this lasagna ahead of time?
Yes. Assemble the lasagna up to one day ahead, cover it, and refrigerate. Bake it cold, adding about 10 to 15 minutes to the covered baking time, and check that it is hot in the center before serving.
Can I use frozen spinach?
Yes. Thaw it completely and squeeze out as much liquid as possible before adding it to the skillet. This helps keep the filling from becoming watery.
Can I make the cranberry glaze in advance?
Yes. Prepare it up to 3 days ahead and refrigerate it in a covered container. Rewarm it gently on the stove, adding a spoonful of water or orange juice if it has thickened too much.
How do I know when the lasagna is done?
The cheese should be golden in spots, and the sauce should bubble around the edges. Let it rest for 15 minutes after baking so the slices hold together more easily.
Final Thoughts
This Thanksgiving vegetarian lasagna brings together familiar comfort and a cheerful seasonal finish. Make the glaze ahead, let the lasagna rest before slicing, and serve both right at the center of the table.
Thanksgiving Vegetarian Lasagna
Equipment
- 1 Large Pot for cooking the noodles
- 1 Large Skillet
- 1 medium bowl for the cheese filling
- 1 9-by-13-inch baking dish
- 1 Small saucepan for the cranberry glaze
- 1 Foil for covering the lasagna while baking
Ingredients
Lasagna
- 12 lasagna noodles
- 2 tablespoons olive oil
- 1 medium yellow onion finely chopped
- 12 ounces cremini mushrooms sliced
- 3 cloves garlic minced
- 10 ounces fresh spinach
- 24 ounces marinara sauce
- 15 ounces ricotta cheese
- 1 large egg
- 3 cups shredded mozzarella cheese divided
- 1 cup grated Parmesan cheese divided
- 1 teaspoon dried Italian seasoning
- 0.5 teaspoon salt plus more for the pasta water
- 0.25 teaspoon black pepper
Cranberry Glaze
- 12 ounces fresh or frozen cranberries
- 0.5 cup orange juice
- 0.333 cup maple syrup
- 2 tablespoons balsamic vinegar
- 0.25 cup water
- 1 pinch salt small pinch, for the glaze
Instructions
Lasagna
- Heat the oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the lasagna noodles until just al dente, according to the package directions. Drain and lay the noodles flat on a clean kitchen towel so they do not stick together.
- Warm the olive oil in a large skillet over medium heat. Add the onion and mushrooms, then cook for 7 to 9 minutes, stirring occasionally, until softened and their excess moisture has cooked off. Stir in the garlic and cook for 30 seconds. Add the spinach in handfuls and stir until wilted. Pour in the marinara, add the Italian seasoning, salt, and pepper, and simmer for 3 minutes.
- In a medium bowl, stir together the ricotta, egg, 1/2 cup of the mozzarella, and 1/2 cup of the Parmesan until evenly combined.
- Spread a thin layer of the vegetable sauce in a 9-by-13-inch baking dish. Add 3 noodles, one-third of the ricotta mixture, and about one-quarter of the remaining sauce. Repeat the layers two more times. Finish with the last 3 noodles, the remaining sauce, and the remaining mozzarella and Parmesan.
- Cover the dish loosely with foil and bake for 30 minutes. Remove the foil and bake for another 15 to 20 minutes, until the top is golden and the sauce bubbles around the edges. Let the lasagna rest for 15 minutes before cutting.
Cranberry Glaze
- While the lasagna bakes, combine the cranberries, orange juice, maple syrup, balsamic vinegar, water, and a pinch of salt in a small saucepan. Bring to a gentle simmer over medium heat, then cook for 10 to 12 minutes, stirring now and then, until the berries burst and the mixture thickens. Mash lightly for a spoonable glaze, or blend carefully for a smoother finish. Serve warm or at room temperature alongside the lasagna.