I’m obsessed with this Roasted Butternut Squash Lasagna, almond ricotta and kale make it shockingly good and totally not what you’d expect.

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I’m obsessed with this Roasted Butternut Squash Lasagna because it actually tastes like fall but isn’t cloying. I love the way roasted squash gets sweet and a little smoky, then you hit it with salty almond ricotta and wilted kale so every forkful has heft.

It’s not precious. It’s big, messy, and somehow classy enough to impress guests.

And the almond ricotta makes it sing, no fake cheese nonsense. I keep telling people this Lasagna Recipe With Ricotta is what I want for dinner every weekend.

Try it and you’ll get me. Bring wine and leftovers are never safe, honestly.

Ingredients

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Butternut squash: sweet, creamy base that makes the lasagna cozy and rich.
Olive oil: brings silkiness and helps flavors meld, nothing fussy.
Yellow onion: adds soft savory notes, warms everything up.
Garlic: punchy, aromatic boost you’ll smell before you taste.
Raw almonds: make a nutty, creamy ricotta with good protein.
Water for blending: thins the ricotta so it’s spoonable, not gluey.
Lemon juice: brightens the ricotta, keeps it from tasting flat.
Apple cider vinegar: tiny tang that wakes up the filling.
Salt for ricotta: brings out almond flavor, don’t skip it.
Black pepper: mild heat and bite, simple seasoning lift.
Nutritional yeast: cheesy, savory umami without dairy, very useful.
Dried thyme: herby background note, cozy and earthy.
Sage: warm, slightly peppery, pairs beautifully with squash.
Nutmeg: subtle warmth that screams fall, but gentle.
Vegetable broth: adds depth and thins sauces when needed.
Kale: hearty greens for texture and a slightly bitter counterpoint.
Olive oil or dairy free butter: helps wilt kale and add richness.
Gluten free noodles: they hold the layers, no guilt if you need GF.
Vegan parmesan: salty, cheesy finish that makes it feel complete.
Toasted pine nuts or walnuts: crunch and little protein hits.
Red pepper flakes: optional heat if you like a kick.

Ingredient Quantities

1 medium butternut squash (about 3 to 4 pounds), peeled, seeded and cubed (about 6 cups)

3 tablespoons olive oil, divided

1 medium yellow onion, chopped (about 1 cup)

3 large garlic cloves, minced

1 cup raw almonds, soaked 4 hours or boiled 10 minutes and drained (for almond ricotta)

3/4 to 1 cup water for blending ricotta, plus more to thin sauce as needed

2 tablespoons lemon juice

1/2 teaspoon apple cider vinegar

1/2 teaspoon salt for ricotta, plus 1 to 1 1/2 teaspoons salt for sauce, to taste

1/4 teaspoon black pepper, plus extra for seasoning

1/4 cup nutritional yeast, divided (2 tbsp in ricotta, 2 tbsp for sauce)

1/2 teaspoon dried thyme, plus 1/2 teaspoon fresh or more to taste

1/2 teaspoon ground sage or 1 teaspoon fresh chopped sage

1/4 teaspoon ground nutmeg

2 to 3 cups vegetable broth, divided (about 1 cup for sauce blending, remainder to adjust consistency)

1 to 1 1/2 pounds kale (stems removed), roughly chopped and lightly wilted or sautéed

9 to 12 gluten free lasagna noodles, no boil or pre-cooked as package directs (or about 12 regular lasagna sheets if not GF)

2 tablespoons olive oil or dairy free butter for sautéing kale

1/2 cup vegan parmesan or extra nutritional yeast for topping

Optional: 1/4 cup toasted pine nuts or chopped walnuts for texture

Optional: pinch of red pepper flakes for a little heat

How to Make this

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1. Preheat oven to 375 F and toss cubed butternut squash with 2 tablespoons olive oil, a pinch salt and pepper; roast on a sheet pan for 25 to 30 minutes until very tender and starting to brown.

2. While squash roasts, heat 1 tablespoon olive oil in a skillet and sauté chopped onion 6 to 8 minutes until soft, add minced garlic and cook 30 seconds more; set aside a little of the onion and garlic for layering if you want extra texture.

3. Make the almond ricotta: drain soaked almonds and blend with 3/4 to 1 cup water, 2 tablespoons lemon juice, 1/2 teaspoon apple cider vinegar, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 2 tablespoons nutritional yeast and 1/2 teaspoon dried thyme until very smooth; taste and adjust water for spreadable ricotta consistency.

4. Make the butternut squash sauce: place roasted squash, the sautéed onion and garlic, 2 tablespoons nutritional yeast, 1/2 teaspoon ground sage (or 1 teaspoon fresh), 1/4 teaspoon nutmeg, 1 to 1 1/2 teaspoons salt, 1/4 teaspoon pepper, 1 cup vegetable broth and a splash more olive oil into a blender; puree until silky, add extra broth a little at a time if you want it thinner. Add a pinch of red pepper flakes if using.

5. Wilt the kale: heat 2 tablespoons olive oil or dairy free butter in a large pan, add chopped kale and a pinch of salt, sauté until just wilted and bright green, about 3 to 5 minutes; squeeze out excess moisture and roughly chop or leave as ribbons.

6. Prep your pan and noodles: lightly oil a 9×13 inch baking dish. If using no boil or pre-cooked gluten free noodles follow package directions; for regular dried lasagna sheets pre-cook to al dente or soften in hot water as needed.

7. Assemble: spread a thin layer of squash sauce on the bottom of the dish to prevent sticking, then layer noodles (3 to 4 per layer), spread about a third of the almond ricotta, a ladle of squash sauce, a handful of sautéed kale and some reserved onion if using; repeat for 2 to 3 layers finishing with sauce on top.

8. Top with 1/2 cup vegan parmesan or extra nutritional yeast and the optional toasted pine nuts or chopped walnuts for crunch; cover loosely with foil and bake at 375 F for 25 to 30 minutes.

9. Remove foil and bake 10 to 15 minutes more until edges bubble and top is lightly golden; let lasagna rest 10 to 15 minutes before slicing so it sets up.

10. Taste and finish: season with extra black pepper, a sprinkle more nutritional yeast or fresh thyme if you like. Serve warm, keeps in fridge 3 to 4 days and freezes well in portions.

Equipment Needed

1. Oven and sheet pan (for roasting the squash)
2. Blender or high speed food processor (for almond ricotta and squash sauce)
3. Large skillet (for sautéing onion and garlic)
4. Large sauté pan or skillet (for wilting the kale)
5. 9×13 inch baking dish (lightly oiled for assembling and baking)
6. Saucepan or pot and a colander/strainer (if you need to precook regular lasagna noodles)
7. Cutting board and chef’s knife (for peeling, cubing and chopping)
8. Measuring cups and spoons (for oils, spices, broth and almonds)
9. Mixing bowls and a spatula or wooden spoon (for mixing and spreading ricotta)
10. Ladle and oven mitts (for layering sauce and safe handling)

FAQ

Q: Can I make the almond ricotta ahead of time? A: Yeah, totally. Make it up to 3 days ahead and keep it in an airtight container in the fridge. If it firms up, just stir in a little water or broth before using so it's spreadable again.

Q: What if I have a nut allergy or no almonds? A: You can swap in firm tofu (about 12 oz) blended with lemon, 2 tablespoons nutritional yeast and a splash of water for a similar texture. Or use sunflower seeds if you can tolerate seeds. The flavor will be a bit different but still tasty.

Q: Do I have to peel and cube the squash, can I roast slices instead? A: You can roast halves or large slices, then scoop out the flesh and mash or blend. It saves time and gives a deeper roast flavor. Just make sure you get about 6 cups cooked squash so the ratio stays right.

Q: My lasagna came out watery, how do I fix that next time? A: Use no boil or pre-cooked noodles as directed and be careful not to add too much extra broth to the sauce. Also squeeze excess water from wilted kale and let layered lasagna rest 15 to 20 minutes after baking so it sets and all the liquid absorbs.

Q: Can I freeze the lasagna? A: Yes, freeze before baking or after baking. For best results freeze unbaked in a disposable pan, wrap well, bake from frozen adding 20 to 30 minutes to the regular time, cover with foil until hot through. If baked then frozen, thaw overnight and reheat covered at 350 F until warmed.

Q: How do I make it less bland or more savory? A: Boost the umami with more nutritional yeast or a splash of soy sauce or tamari in the sauce, add more salt to taste, or sprinkle toasted pine nuts and extra vegan parmesan on top. A pinch of red pepper flakes also wakes it up.

Butternut Squash Lasagna (Vegan) Recipe Substitutions and Variations

Butternut squash: swap with 3 to 4 medium sweet potatoes or 2 cups cooked pumpkin puree. Sweet potatoes caramelize nicely and give similar sweetness, just roast until soft. You might need a touch more broth if using pumpkin puree, it’s thinner.
Raw almonds (for almond ricotta): use 12 ounces soft silken tofu or 1 cup raw cashews (soaked 2–4 hours). Tofu blends super smooth and is cheaper, cashews give a richer, creamier ricotta. Adjust lemon and salt to taste.
Kale: substitute with 1 1/2 to 2 pounds baby spinach or Swiss chard, stems removed. Spinach wilts faster so saute briefly; chard gives a bit more texture. Both reduce water more quickly so squeeze excess before layering.
Gluten free lasagna noodles: use thinly sliced roasted eggplant or zucchini (about 3 medium), or regular lasagna sheets if GF not needed. For veg slices, roast or grill first so they don’t make the lasagna watery and overlap slightly like noodles.

Pro Tips

1) Roast squash a little longer than you think you need. Letting it get a few more brown spots adds caramelized sweetness that shows up in the sauce. If some pieces char a bit thats fine, it builds flavor. Just don’t burn everything.

2) Make the almond ricotta ahead and chill it. Cold ricotta firms up and spreads better between the noodles, so your layers stay distinct. If it feels too thick warm it in your hands or stir in a tablespoon or two of water or broth until it’s spreadable.

3) Dry the wilted kale well. After sautéing, press it in a colander or squeeze in a clean towel so excess water doesnt make the lasagna watery. Also chop the ribbons smaller for even bites, unless you like big leafy pockets.

4) Give the assembled pan a 10 to 15 minute rest after baking. It seems long but it really helps the layers set so your slices hold together. If you want a crisper top, uncover for the last 10 minutes of baking and move the pan up a rack near the oven heat.

Butternut Squash Lasagna (Vegan) Recipe

Recipe by Francis Mead

0.0 from 0 votes

I'm obsessed with this Roasted Butternut Squash Lasagna, almond ricotta and kale make it shockingly good and totally not what you'd expect.

Servings

servings

Calories

537

kcal

Equipment: 1. Oven and sheet pan (for roasting the squash)
2. Blender or high speed food processor (for almond ricotta and squash sauce)
3. Large skillet (for sautéing onion and garlic)
4. Large sauté pan or skillet (for wilting the kale)
5. 9×13 inch baking dish (lightly oiled for assembling and baking)
6. Saucepan or pot and a colander/strainer (if you need to precook regular lasagna noodles)
7. Cutting board and chef’s knife (for peeling, cubing and chopping)
8. Measuring cups and spoons (for oils, spices, broth and almonds)
9. Mixing bowls and a spatula or wooden spoon (for mixing and spreading ricotta)
10. Ladle and oven mitts (for layering sauce and safe handling)

Ingredients

1 medium butternut squash (about 3 to 4 pounds), peeled, seeded and cubed (about 6 cups)
3 tablespoons olive oil, divided
1 medium yellow onion, chopped (about 1 cup)
3 large garlic cloves, minced
1 cup raw almonds, soaked 4 hours or boiled 10 minutes and drained (for almond ricotta)
3/4 to 1 cup water for blending ricotta, plus more to thin sauce as needed
2 tablespoons lemon juice
1/2 teaspoon apple cider vinegar
1/2 teaspoon salt for ricotta, plus 1 to 1 1/2 teaspoons salt for sauce, to taste
1/4 teaspoon black pepper, plus extra for seasoning
1/4 cup nutritional yeast, divided (2 tbsp in ricotta, 2 tbsp for sauce)
1/2 teaspoon dried thyme, plus 1/2 teaspoon fresh or more to taste
1/2 teaspoon ground sage or 1 teaspoon fresh chopped sage
1/4 teaspoon ground nutmeg
2 to 3 cups vegetable broth, divided (about 1 cup for sauce blending, remainder to adjust consistency)
1 to 1 1/2 pounds kale (stems removed), roughly chopped and lightly wilted or sautéed
9 to 12 gluten free lasagna noodles, no boil or pre-cooked as package directs (or about 12 regular lasagna sheets if not GF)
2 tablespoons olive oil or dairy free butter for sautéing kale
1/2 cup vegan parmesan or extra nutritional yeast for topping
Optional: 1/4 cup toasted pine nuts or chopped walnuts for texture
Optional: pinch of red pepper flakes for a little heat

Directions

Preheat oven to 375 F and toss cubed butternut squash with 2 tablespoons olive oil, a pinch salt and pepper; roast on a sheet pan for 25 to 30 minutes until very tender and starting to brown.
While squash roasts, heat 1 tablespoon olive oil in a skillet and sauté chopped onion 6 to 8 minutes until soft, add minced garlic and cook 30 seconds more; set aside a little of the onion and garlic for layering if you want extra texture.
Make the almond ricotta: drain soaked almonds and blend with 3/4 to 1 cup water, 2 tablespoons lemon juice, 1/2 teaspoon apple cider vinegar, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 2 tablespoons nutritional yeast and 1/2 teaspoon dried thyme until very smooth; taste and adjust water for spreadable ricotta consistency.
Make the butternut squash sauce: place roasted squash, the sautéed onion and garlic, 2 tablespoons nutritional yeast, 1/2 teaspoon ground sage (or 1 teaspoon fresh), 1/4 teaspoon nutmeg, 1 to 1 1/2 teaspoons salt, 1/4 teaspoon pepper, 1 cup vegetable broth and a splash more olive oil into a blender; puree until silky, add extra broth a little at a time if you want it thinner. Add a pinch of red pepper flakes if using.
Wilt the kale: heat 2 tablespoons olive oil or dairy free butter in a large pan, add chopped kale and a pinch of salt, sauté until just wilted and bright green, about 3 to 5 minutes; squeeze out excess moisture and roughly chop or leave as ribbons.
Prep your pan and noodles: lightly oil a 9×13 inch baking dish. If using no boil or pre-cooked gluten free noodles follow package directions; for regular dried lasagna sheets pre-cook to al dente or soften in hot water as needed.
Assemble: spread a thin layer of squash sauce on the bottom of the dish to prevent sticking, then layer noodles (3 to 4 per layer), spread about a third of the almond ricotta, a ladle of squash sauce, a handful of sautéed kale and some reserved onion if using; repeat for 2 to 3 layers finishing with sauce on top.
Top with 1/2 cup vegan parmesan or extra nutritional yeast and the optional toasted pine nuts or chopped walnuts for crunch; cover loosely with foil and bake at 375 F for 25 to 30 minutes.
Remove foil and bake 10 to 15 minutes more until edges bubble and top is lightly golden; let lasagna rest 10 to 15 minutes before slicing so it sets up.
Taste and finish: season with extra black pepper, a sprinkle more nutritional yeast or fresh thyme if you like. Serve warm, keeps in fridge 3 to 4 days and freezes well in portions.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.