Hey there, plant lovers!
Are you in the mood for something comforting and delicious? I’ve got the perfect recipe for you!
Today, we’re whipping up a vegan butternut squash lasagna that’s sure to impress.
It’s creamy, savory, and packed with flavor. Plus, it’s a fun twist on a classic dish!
Whether you’re a veggie lover or just curious, this lasagna is worth a try. Let’s dive in!
Suggestions for Ingredient Substitution
Butternut squash can be replaced with pumpkin or sweet potato for a similar creamy texture and slightly sweet flavor. Use the same amount of purée as called for in the original recipe. For those seeking a lower-carb option, cauliflower can be used, though it may alter the flavor profile slightly.
Cashews, which form the base of the vegan cheese sauce, can be substituted with sunflower seeds or hemp seeds for those with nut allergies. Soak the seeds before blending and adjust the water content as needed to achieve the desired consistency.
Lasagna noodles can be swapped with zucchini slices or eggplant slices for a low-carb, gluten-free alternative. If using vegetables instead of pasta, reduce the cooking time and monitor moisture levels to prevent the dish from becoming too watery. For a gluten-free pasta option, use rice or corn-based lasagna noodles, following the package instructions for cooking times.
| Preparation Time | 20-30 minutes |
| Cooking Time | 60-75 minutes |
| Total Time | 80-105 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 25-30 g
- Fat: 40-50 g
- Carbohydrates: 90-100 g
Ingredients
For the creamy squash sauce:
- 3 tbsp lemon juice
- 1 small butternut squash
- 1 1/4 cups raw cashews (soaked in hot water for 30 minutes)
- 1/2 tsp sea salt
- 1 1/2 cups water
- 10-12 garlic cloves (roasted until tender with the squash)
- 1 tbsp nutritional yeast (adds a cheesy flavor and umami)
For the noodles:
- 10 oz dry lasagna noodles (oven-ready or no-boil preferred)
- 1/2 tsp olive oil
- 1 tbsp salt
For the vegetable filling:
- 1 tsp dried thyme
- 1 large onion (roughly chopped)
- 1 1/2 tbsp olive oil (I use Bertolli Extra Virgin Olive Oil)
- 8 cups kale (stems removed, roughly chopped)
- 6 cups cremini mushrooms (sliced)
- 1/2 tsp black pepper (freshly ground recommended)
- 1/2 tsp sea salt
For the garnish:
- fresh basil (roughly chopped)
- vegan Parmesan
Step 1: Prepare and Roast the Squash
Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper.
Slice your squash in half lengthwise, remove the seeds, but leave the skin on.
Rub the flesh of the squash with a bit of oil.
Arrange garlic cloves on the prepared baking sheet and place the squash cut side down over the garlic, ensuring the garlic is covered to prevent burning.
Bake for 30-40 minutes, or until the skin is blistered, golden brown, and a knife inserted into the squash easily slides through.
Step 2: Cook the Lasagna Noodles
While the squash is roasting, bring a large pot of salted water to a boil.
Cook the lasagna noodles in the boiling water until al dente according to package instructions.
Drain the noodles and set them aside, gently tossing with a little olive oil to prevent sticking.
Step 3: Sauté the Vegetables
Heat a large rimmed skillet over medium heat.
When hot, add olive oil and chopped onions, sautéing for 3-4 minutes until softened.
Add mushrooms and continue sautéing for another 5-7 minutes until lightly browned.
Stir in the kale, along with salt, pepper, and thyme (optional).
Continue sautéing for 5-7 minutes until the kale is tender.
Step 4: Make the Creamy Squash Sauce
When the roasted squash is tender and cool enough to handle, scoop about 2 cups (~480 g) into a high-speed blender.
Add the roasted garlic cloves, cashews, lemon juice, salt, nutritional yeast (optional), and water.
Blend until smooth, adding more water and scraping down the sides of the blender as needed, until the mixture is thick, creamy, and scoopable.
Taste the sauce and adjust with more salt, lemon juice, garlic, or nutritional yeast to your preference.
Step 5: Assemble the Lasagna
Reduce the oven temperature to 350°F (177°C).
In a 9 x 13-inch (or similar size) glass or ceramic baking dish, spread 1/2 cup (120 ml) of the squash sauce evenly over the bottom.
Add a layer of lasagna noodles followed by 1/3 of the sautéed vegetable filling.
Repeat this layering two more times with sauce, noodles, and filling.
Finish with a top layer of noodles followed by the remaining sauce, ensuring it fully coats the noodles.
Step 6: Bake and Serve the Lasagna
Bake the lasagna at 350°F (177°C) for 30 minutes, until the top layer is slightly dry and a bit darker.
Remove from the oven and allow it to cool for 5-10 minutes before slicing and serving.
For added flavor, garnish with freshly chopped basil and vegan parmesan cheese.
Enjoy your delicious homemade lasagna!
See notes for freezing instructions if needed.
