Layered Sweet Potato & Mushroom Lasagna with Spinach, Ricotta & Cranberry Honey Glaze

Ingredients

* 9 lasagna noodles

* 2 large sweet potatoes, peeled and thinly sliced

* 8 ounces mushrooms, sliced

* 2 tablespoons olive oil

* 3 cloves garlic, minced

* 5 ounces fresh spinach

* 15 ounces ricotta cheese

* 1 large egg

* 1/2 cup grated Parmesan cheese

* 1 teaspoon Italian seasoning

* 1/2 teaspoon salt

* 1/4 teaspoon black pepper

* 2 cups shredded mozzarella cheese

* 1/2 cup cranberry sauce

* 2 tablespoons honey

* 1 tablespoon balsamic vinegar

* 2 tablespoons chopped fresh parsley

**Directions:**

1. Preheat the oven to **375°F**. Cook the lasagna noodles according to package directions, then drain.

2. Toss the sweet potato slices with 1 tablespoon olive oil, salt, and pepper. Roast for **15–20 minutes**, until just tender.

3. Heat the remaining olive oil in a skillet. Sauté the mushrooms and garlic for **5–6 minutes**, then add the spinach and cook until wilted.

4. In a bowl, combine ricotta, egg, Parmesan, Italian seasoning, salt, and pepper.

5. Spread a thin layer of the ricotta mixture in a **9×13-inch** baking dish. Layer noodles, sweet potato, mushrooms and spinach, ricotta mixture, and mozzarella. Repeat, finishing with mozzarella.

6. Cover with foil and bake for **30 minutes**. Remove the foil and bake another **10–15 minutes**, until bubbling and golden.

7. Warm cranberry sauce, honey, and balsamic vinegar for about **2 minutes**. Let the lasagna rest for 10 minutes, then drizzle lightly with the cranberry-honey glaze and garnish with parsley.

**Prep Time:** 30 minutes

**Cooking Time:** 55 minutes

**Total Time:** 1 hour 25 minutes

**Kcal:** 520 per serving

**Servings:** 8