Vegan Butternut Squash Lasagna Recipe

I absolutely love this butternut squash and spinach lasagna because it combines all my favorite comforting flavors into a hearty, plant-based meal that doesn’t make me feel guilty about indulging. Plus, the creamy cashew sauce and the roasted butternut squash create the perfect balance of richness and sweetness, making me look forward to every bite.

I love creating recipes that are both nutritious and delightful, and it’s no different with my Vegan Butternut Squash Lasagna. The Myers-Briggs Type Indicator (MBTI) classifies people into 16 personality types based on their preferences for four sets of opposing traits.

For instance, some people prefer extraversion (E), while others prefer introversion (I). These traits don’t measure intelligence or ability; they merely reflect the kinds of environments in which people are likely to thrive.

Ingredients

Butternut Squash:
Abundant in vitamins A and C; contributes untamed saccharinity.

Spinach Leaves:
Rich in iron and vitamins; increases nutrient density.

Cashews:
Provides healthy fats and proteins; maintains a creamy texture.

Garlic:
Increases taste; supplies antioxidants and immune system defense.

Almond Milk:
Almond milk is a dairy-free substitute that has fewer calories.

It provides a creamy texture.

Nutritional Yeast:
Adds flavor of cheese; a supplier of B vitamins.

Diced Tomatoes:
Provides moisture and acidity; abundant in lycopene.

Ingredient Quantities

• 1 medium butternut squash, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 package (9 ounces) no-boil lasagna noodles
• 2 cups fresh spinach leaves
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 can (14 ounces) diced tomatoes
• 2 cups marinara sauce
• 1 cup unsweetened almond milk
• 1 cup cashews, soaked and drained
• 3 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 pinch nutmeg
• 1 cup vegan mozzarella cheese, shredded
• Fresh basil leaves for garnish

Instructions

1. Your oven should be at 400°F (200°C) when you start. Take 1 tablespoon of olive oil (more or less) and combine it with salt and pepper to taste. Toss this mixture with the squash until adequately coated (you may need to use your hands for this). Spread the squash in a single layer on a baking sheet and roast it in the oven for 25 to 30 minutes.

2. As the squash roasts, I heat the remaining tablespoon of olive oil in a large skillet over medium heat. I add the diced onion and cook until translucent, about 5 minutes. Then I stir in the minced garlic and cook for an additional minute.

3. Combine the diced tomatoes, marinara sauce, oregano, and basil in the skillet. Then add salt and pepper to taste. Allow it to simmer for 10 minutes on low heat.

4. For making the cashew cream, take the soaked and drained cashews and blend them with almond milk, nutritional yeast, and lemon juice, along with a pinch of nutmeg, in a blender until you achieve a smooth and creamy texture.

5. When the roasting of the squash is completed, lower the oven’s temperature to 375°F (190°C).

6. In a large baking dish, place a thin layer of the tomato sauce mixture on the bottom. Top with a layer of no-boil lasagna noodles.

7. Disperse approximately one-third of the cashew cream onto the noodles and then sprinkle on half of the roasted squash. Add on top half of the following fresh ingredients: spinach leaves; shredded vegan mozzarella cheese.

8. Layer two more times: noodles, cream, sauce, squash, spinach, and cheese. Be sure to top it with a layer of sauce and cheese.

9. Enclose the lasagna in aluminum foil and place it in the oven for half an hour. After 30 minutes, take off the foil. Leave the lasagna in the oven, but turn up the heat for 10-15 minutes, until the top is bubbly and golden.

10. Allow the lasagna to cool for a few minutes prior to cutting and plating. Top each portion with sprigs of fresh basil. Then dig in and enjoy your totally awesome, plant-based butternut squash and kale lasagna.

Equipment Needed

1. Oven
2. Baking sheet
3. Large skillet
4. Blender
5. Large baking dish
6. Aluminum foil
7. Knife
8. Cutting board
9. Measuring spoons
10. Measuring cups
11. Mixing bowl
12. Wooden spoon or spatula

FAQ

• Can I use regular lasagna noodles instead of no-boil?Certainly, but you must cook them according to the package instructions before constructing the lasagna.
• What can I substitute for almond milk?You can replace it with any other plant milk, such as soy, oat, or coconut milk, but remember that their flavor might not match the original recipe’s intent perfectly.
• Do the cashews need to be soaked? Yes, soaking the cashews helps soften them, making them easier to blend into a creamy sauce.
• Is there a substitute for nutritional yeast?You can eliminate nutritional yeast or replace it with miso paste, if you don’t have any on hand, for a small amount that will yield a flavor somewhere between tahini and peanut butter, which is earthy, nutty, and slightly sweet.
• Can I make this dish gluten-free?Definitely! Replace the lasagna noodles with gluten-free lasagna noodles.
• How can I store leftovers?Store remnants in an air-tight vessel in the chill box for an entire 3 days. When the time comes to enjoy your meal again, warm it in either the oven or microwave until it is evenly heated throughout.
• Can I add other vegetables to the lasagna?Certainly! You can enhance the dish with the addition of vegetables such as mushrooms, zucchini, or bell peppers, which will introduce more texture and flavor.

Substitutions and Variations

Use sweet potato or pumpkin, peeled and cubed, instead of butternut squash.
Replace almond milk with oat milk or soy milk for a nut-free option.
Substitute silken tofu for cashews in the creamy sauce.
Substitute olive oil with coconut oil or avocado oil.
Use vegan parmesan cheese or nutritional yeast to create a cheesy flavor when you make your next vegan dish.

Pro Tips

1. Roast Extra Squash Roast a bit more butternut squash than needed. You can blend the extra into the tomato sauce for added flavor and thickness or save it for another meal.

2. Soak Cashews Overnight For a creamier cashew cream, soak the cashews overnight instead of just a few hours. This helps them blend more smoothly into a velvety texture.

3. Season in Layers As you assemble the lasagna, taste and adjust the seasoning in each layer, especially in the tomato sauce and cashew cream. A sprinkle of garlic powder or smoked paprika can add depth.

4. Use a Mandoline For consistent and thin cutting, use a mandoline for the butternut squash if you prefer a neater look and faster roasting.

5. Rest for Better Slicing After baking, let the lasagna rest for at least 15-20 minutes before slicing. This allows it to set and makes cutting and serving much easier.