Best Vegan Butternut Lasagna Recipe for Cozy Dinners

Lasagna is a timeless comfort food beloved around the world, but traditional versions often rely heavily on dairy and meat. If you’re craving something hearty, flavorful, and entirely plant-based, this best vegan butternut lasagna recipe is your new go-to.

Bursting with roasted butternut squash, creamy cashew béchamel, and layers of tender pasta, this dish brings together the perfect balance of sweetness and savory delight.

This recipe is perfect for cozy dinners, special occasions, or meal prepping for the week ahead. It’s packed with nutrients, textures, and warming spices that make it irresistible even to non-vegans.

Whether you’re new to vegan cooking or a seasoned pro, this lasagna will impress your family and guests alike. Let’s dive into the details and get cooking!

Why You’ll Love This Recipe

Versatility: You can easily swap ingredients to suit your pantry or taste preferences without sacrificing flavor.

Rich, Creamy Texture: The cashew-based béchamel sauce is luxuriously smooth, adding a luscious layer that mimics traditional cheese sauces perfectly.

Nutritious & Satisfying: Butternut squash is full of vitamins A and C, fiber, and antioxidants, making this dish both comforting and nourishing.

Make-Ahead Friendly: Assemble in advance and bake when ready — perfect for busy schedules or entertaining.

This vegan lasagna is a delicious way to enjoy the classic Italian favorite with a fresh, plant-powered twist!

Ingredients

• 1 medium butternut squash (about 3 lbs), peeled and cubed
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• 9-12 lasagna noodles (use no-boil or regular boiled noodles)
• 1 ½ cups raw cashews, soaked for at least 4 hours
• 2 cups unsweetened plant milk (almond, oat, or soy work well)
• 3 tablespoons nutritional yeast
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• ¼ teaspoon nutmeg
• 1 small onion, finely chopped
• 2 cups fresh spinach, roughly chopped
• 1 cup mushrooms, sliced (optional)
• Marinara sauce, about 3 cups (store-bought or homemade)
• Fresh basil leaves for garnish

Equipment

• Large baking dish (9×13 inches recommended)
• Mixing bowls
• Blender or food processor
• Baking sheet
• Large pot for boiling noodles (if using regular noodles)
• Skillet or frying pan
• Measuring cups and spoons
• Sharp knife and cutting board

Instructions

1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized. Remove and set aside.
2. Prepare the béchamel sauce: Drain the soaked cashews and add them to a blender with plant milk, nutritional yeast, lemon juice, garlic, sage, thyme, nutmeg, and a pinch of salt. Blend until completely smooth and creamy. Adjust seasoning to taste.
3. Cook the lasagna noodles: If using regular noodles, boil according to package instructions until al dente. Drain and lay flat on a clean towel to prevent sticking. If using no-boil noodles, skip this step.
4. Sauté the veggies: In a skillet, heat the remaining tablespoon of olive oil over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Stir in mushrooms (if using) and cook until softened. Add spinach and cook until wilted. Season with salt and pepper.
5. Assemble the lasagna: Spread a thin layer of marinara sauce on the bottom of your baking dish. Layer 3-4 noodles on top. Spread half the roasted butternut squash over noodles, then half the sautéed veggies. Spoon over a third of the béchamel sauce. Repeat layers once more, then finish with a final layer of noodles and remaining marinara and béchamel sauce on top.
6. Bake uncovered for 35-40 minutes until bubbly and golden on top. If the top begins to brown too quickly, cover loosely with foil for the last 10 minutes.
7. Let rest: Remove from oven and let the lasagna sit for 10-15 minutes before slicing to allow it to set perfectly.
8. Garnish with fresh basil leaves and serve warm.

Tips & Variations

“For extra depth, try adding a layer of sautéed kale or roasted eggplant.”

If you prefer a cheesier flavor, sprinkle some vegan parmesan or a sprinkle of toasted pine nuts between layers.

To save time, roast the butternut squash and prepare the béchamel sauce the day before. This lasagna also freezes beautifully – just thaw overnight and bake as directed.

Swap butternut squash with pumpkin or sweet potato for a seasonal twist. For a gluten-free version, use gluten-free lasagna noodles.

Nutrition Facts

Serving Suggestions

This lasagna pairs beautifully with a crisp green salad dressed with lemon vinaigrette or a simple arugula salad topped with toasted walnuts and dried cranberries.

For a more filling meal, serve alongside garlic roasted Brussels sprouts or steamed green beans with a squeeze of fresh lemon.

Complement this dish with a crusty artisan bread or try a light soup like a vegan tomato basil or minestrone before serving.

Conclusion

This vegan butternut lasagna is a celebration of seasonal produce and plant-based comfort food. It combines the natural sweetness of roasted squash with a creamy, herbaceous cashew sauce and fresh greens for a dish that’s both nourishing and indulgent.

Perfect for family dinners or impressing guests, this recipe proves that vegan cooking can be rich, satisfying, and bursting with flavor. Don’t hesitate to experiment with different vegetables or spices to make it your own.

For other delicious plant-based recipes, check out our Jamaican Minced Beef Recipes, try the delightful Magic Dough Recipe, or indulge in the sweet treat of our Marzipan Challah Recipe.

Happy cooking and bon appétit!

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