Butternut Squash Lasagna Recipe Vegan and Delicious Ideas

There’s something incredibly comforting about a warm, cheesy lasagna bubbling fresh from the oven. Now imagine all of that goodness without any dairy or meat, but instead with the naturally sweet, velvety texture of roasted butternut squash.

This vegan butternut squash lasagna recipe is the perfect dish to satisfy your cravings for a hearty, wholesome meal that’s full of flavor and plant-based goodness. It’s layered with tender noodles, creamy squash sauce, and a luscious vegan cheese blend, making it a crowd-pleaser whether you’re vegan or just looking to try something new.

Plus, it’s a fabulous way to celebrate the fall harvest or any time you want a cozy dinner that’s both nourishing and delicious.

Making this dish from scratch is easier than you might think, and the end result is a stunning, rustic lasagna that will impress your family and friends. Ready to dive into this delightful recipe?

Let’s get started!

Why You’ll Love This Recipe

This vegan butternut squash lasagna is a game-changer for traditional lasagna lovers and plant-based eaters alike. Here’s why it deserves a spot on your weekly dinner rotation:

• Rich and creamy: The butternut squash puree creates a naturally creamy texture without any dairy, making this lasagna luxuriously smooth.
• Nutritious and wholesome: Packed with vitamins, fiber, and antioxidants, this recipe is as healthy as it is tasty.
• Easy to make ahead: Assemble the lasagna in advance and bake it when you’re ready, perfect for busy weeknights or entertaining.
• Customizable layers: Add your favorite veggies or swap out the vegan cheese for different flavors to make it your own.
• Comfort food with a twist: It satisfies those comfort food cravings without the heaviness of traditional meat and cheese.

Ingredients

• 1 medium butternut squash (about 2-3 pounds), peeled, seeded, and cubed
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon fresh sage, chopped (or ½ teaspoon dried sage)
• Salt and black pepper, to taste
• 1 cup raw cashews, soaked for at least 4 hours or overnight
• 1 cup unsweetened almond milk (or other plant milk)
• 2 tablespoons nutritional yeast (for cheesy flavor)
• 1 tablespoon lemon juice
• 9-12 lasagna noodles, cooked according to package instructions (choose gluten-free if needed)
• 2 cups fresh spinach, roughly chopped
• 1 cup vegan mozzarella cheese, shredded (store-bought or homemade)
• Optional: ½ teaspoon smoked paprika for a subtle smoky flavor

Equipment

• Large baking sheet
• Medium saucepan or skillet
• Blender or food processor
• 9×13 inch baking dish
• Mixing bowls
• Knife and cutting board
• Measuring cups and spoons
• Pot for boiling noodles

Instructions

1. Roast the butternut squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon olive oil, salt, and pepper, then spread it out on a baking sheet in a single layer. Roast for 25-30 minutes or until tender and slightly caramelized. Let it cool slightly.
2. Prepare the cashew cream: Drain the soaked cashews and add them to a blender with the almond milk, nutritional yeast, lemon juice, and a pinch of salt. Blend until silky smooth and creamy. Set aside.
3. Sauté aromatics: In a medium skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the chopped onion and cook for 5-7 minutes until translucent and fragrant. Stir in the garlic and sage and cook for an additional 1-2 minutes. Remove from heat.
4. Make the butternut squash sauce: Add the roasted squash and sautéed aromatics to the blender with the cashew cream. Blend until smooth and creamy, adjusting consistency with more almond milk if needed. Season with salt, pepper, and smoked paprika (if using).
5. Cook the noodles: Boil lasagna noodles according to package instructions until al dente. Drain and rinse with cold water to prevent sticking. Lay them flat on a clean kitchen towel.
6. Assemble the lasagna: Preheat your oven to 375°F (190°C). Spread a thin layer of the butternut squash sauce on the bottom of your baking dish. Layer 3-4 noodles over the sauce, then spread about a third of the remaining sauce over the noodles. Sprinkle a layer of chopped spinach, then add a light sprinkle of vegan mozzarella. Repeat these layers two more times, finishing with a generous topping of vegan mozzarella.
7. Bake: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 10-15 minutes or until the cheese is melted and bubbly, and the edges are golden brown.
8. Rest and serve: Let the lasagna cool for 10 minutes before slicing. This helps it set and makes serving easier.

Tips & Variations

“For a nut-free version, swap cashew cream with silken tofu blended with a bit of lemon juice and nutritional yeast.”

• You can add sautéed mushrooms, zucchini, or kale between layers for extra veggies.
• Use no-boil lasagna noodles to save time, just adjust cooking time accordingly.
• Try adding fresh herbs like thyme or rosemary to the sauce for different flavor profiles.
• For a smokier taste, add a dash of liquid smoke or smoked paprika to the sauce.
• If you prefer a chunkier sauce, reserve some roasted squash cubes and stir them into the sauce before layering.

Nutrition Facts

Serving Suggestions

This lasagna pairs beautifully with a crisp green salad dressed in a lemon vinaigrette or a side of garlic roasted Brussels sprouts to round out the meal. For a touch of indulgence, serve with warm crusty bread or your favorite vegan garlic knots.

If you’re looking for a light beverage pairing, try a chilled glass of sparkling water with a splash of fresh lime or a fruity herbal iced tea.

For more comforting vegan dishes, you might want to explore our Lemon Ricotta Pasta With Arugula Recipe or dive into the hearty flavors of our Lion’S Mane Mushroom Crumble Recipes. And if you’re craving something sweet afterward, our Kentucky Bourbon Carrot Cake Recipe is a perfect vegan dessert to complement your meal.

Conclusion

This vegan butternut squash lasagna is a delightful fusion of comfort food and wholesome ingredients. Its creamy texture and subtle sweetness make it a satisfying main course for any occasion, whether it’s a cozy family dinner or a special holiday feast.

By using simple, natural ingredients, you get a dish that’s both nourishing and bursting with flavor.

Not only is it a wonderful way to enjoy butternut squash beyond soups and purees, but it also showcases the versatility of vegan cooking with easy-to-make cashew cream and vegan cheese alternatives. This recipe proves that plant-based meals can be indulgent, rich, and deeply satisfying without any compromise.

Give it a try, and you might just find your new favorite lasagna!

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