This Vegan Butternut Squash Lasagna is the perfect comfort food for chilly nights. Creamy butternut squash filling, savory vegan ricotta, and layers of pasta come together in a dish that is both flavorful and satisfying.
Why You’ll Love This Recipe
This recipe transforms seasonal butternut squash into a hearty main course that’s sure to impress. Here’s why you’ll love it:
- Flavorful: The combination of sweet butternut squash, earthy spices, and tangy vegan ricotta creates a symphony of flavors.
- Easy to make: Don’t let lasagna intimidate you! This recipe breaks down the process into simple steps.
- Great for meal prep: Make ahead and reheat for easy weeknight dinners.
- Crowd-pleaser: This lasagna is a hit with vegans and non-vegans alike.
Assortment of ingredients for vegan butternut squash lasagna.
Ingredients You’ll Need
For the butternut squash filling:
- 1 medium butternut squash, peeled, seeded, and cubed
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
- 1/2 cup vegetable broth
For the vegan ricotta:
- 1 cup raw cashews, soaked for at least 2 hours
- 1/2 cup plant-based milk
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
Other:
- 9-12 lasagna noodles (use gluten-free if needed)
- 1 1/2 cups marinara sauce of your choice
- Vegan mozzarella cheese (optional)
High-speed blender filled with vegan ricotta ingredients.
How To Make Vegan Butternut Squash Lasagna
This vegan butternut squash lasagna recipe is easy to follow, even if you’re new to making lasagna.
1. Roast the butternut squash:
- Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20-25 minutes, or until tender.
2. Make the vegan ricotta:
- While the squash is roasting, prepare the vegan ricotta. Drain and rinse the soaked cashews. Combine all ricotta ingredients in a high-powered blender and blend until completely smooth and creamy.
3. Sauté the aromatics:
- In a large skillet, heat the remaining olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic, thyme, and rosemary and cook for another minute, until fragrant.
4. Prepare the butternut squash filling:
- Transfer the roasted butternut squash to the skillet with the aromatics. Add the vegetable broth and use a potato masher or fork to mash the squash into a smooth puree. Season with salt, pepper, and nutmeg to taste.
5. Assemble the lasagna:
- Spread a thin layer of marinara sauce in the bottom of a 9×13 inch baking dish. Top with a layer of lasagna noodles, followed by half of the butternut squash filling. Spread half of the vegan ricotta over the squash, then top with another layer of noodles and the remaining marinara sauce. Repeat the layers, ending with a layer of noodles.
Hands layering vegan butternut squash lasagna in a baking dish.
6. Bake:
- Cover the lasagna tightly with aluminum foil and bake at 375°F (190°C) for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and bubbly. If desired, sprinkle with vegan mozzarella cheese during the last 5 minutes of baking.
7. Rest and serve:
- Let the lasagna rest for at least 10 minutes before slicing and serving. This allows the layers to set and the flavors to meld.
Tips for the Best Vegan Butternut Squash Lasagna
- Cashew substitute: For a nut-free vegan ricotta, use sunflower seeds instead of cashews.
- Spice it up: Add a pinch of red pepper flakes to the butternut squash filling for a touch of heat.
- Save time: Use pre-cut butternut squash to save on prep time.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Sliced vegan butternut squash lasagna on a plate with fresh basil garnish.
FAQs About Vegan Butternut Squash Lasagna
Can I freeze vegan butternut squash lasagna?
Yes, you can freeze this lasagna for up to 2 months. Thaw overnight in the refrigerator before reheating.
What can I serve with vegan butternut squash lasagna?
This lasagna pairs well with a simple green salad or roasted vegetables.
Can I use a different type of squash?
Yes, you can substitute other winter squashes like acorn squash or kabocha squash for the butternut squash.
This vegan butternut squash lasagna is a delicious and satisfying meal that’s perfect for any occasion. With its creamy texture, cheesy flavor, and comforting aroma, it’s sure to become a new family favorite.
