Butternut Squash Lasagna (Vegan, GF Optional)
User Reviews
4.9
-
Prep Time
30 mins
-
Cook Time
1 hr
-
Total Time
1 hr 30 mins
-
Servings
6 (Slices)
-
Calories
436 kcal
-
Course
Main Course, Dinner
-
Cuisine
Greek, Italian, International
Butternut Squash Lasagna (Vegan, GF Optional)
Description
Butternut Squash Lasagna (Vegan, GF Optional) is built around a smooth sauce made from roasted butternut squash, whole roasted garlic cloves, cashews, lemon juice, and seasoning. This sauce provides a velvety base that complements the sautéed filling of onions, cremini mushrooms, and kale seasoned with salt, pepper, and optional thyme. The noodles are cooked al dente and gently coated in olive oil to prevent sticking.
After assembling, the dish is baked until heated through and bubbly, delivering layers of flavor and texture with the sweet richness of squash balanced by the earthiness of mushrooms and the freshness of kale. The oven-roasting of the squash and garlic enhances their natural sweetness and depth.
This lasagna can be served with fresh herbs or vegan parmesan cheese as a garnish. It makes a substantial meal on its own or paired with a simple salad. The recipe offers an option for gluten-free noodles, accommodating dietary needs.
To make it freezer-friendly, assemble fully and freeze covered for up to one month. Bake from thawed or frozen with covered foil initially, then uncover to finish baking until the sauce is bubbly and the dish is heated throughout. This makes it practical for meal planning or batch cooking.
Ingredients
BUTTERNUT SQUASH SAUCE
- 1 small butternut squash (1 small squash yields ~2 cups or 480 g purée)
- 10-12 cloves garlic peeled and left whole
- 1 ¼ cup cashew nuts raw
- 3 Tbsp lemon juice
- 1/2 tsp salt plus more to taste, sea salt
- 1 Tbsp nutritional yeast (optional)
- 1 ½ cups water (plus more as needed to blend)
NOODLES
- 10 ounces lasagna noodle gluten-free as needed // we used Tinkyada, dry
- 1 Tbsp salt (for salting pasta water)
- 1/2 tsp olive oil
FILLING
- 1 ½ Tbsp olive oil
- 1 large onion 1 onion yields ~3 cups chopped, diced
- 6 cups cremini mushroom roughly chopped
- 8 cups kale 1 bundle yields ~8 cups, finely chopped
- 1/2 tsp each salt sea salt
- 1/2 tsp each black pepper sea salt
- 1 tsp thyme optional, dried
FOR SERVING optional
- basil freshly chopped
- vegan parmesan cheese
Instructions
- Preheat oven to 425 F (218 C) and line a baking sheet with parchment paper. Slice your squash in half lengthwise and remove the seeds, but leave the skin on. Rub squash flesh with a bit of oil. Place garlic cloves on the prepared baking sheet and top with squash cut side down (the scooped-out squash should cover the garlic so it doesn’t burn). Bake for 30-40 minutes, or until the skin is blistered and golden brown and a knife inserted into the squash comes out very easily.
- While the squash is cooking, bring a large pot of salted water to a boil. Cook the lasagna noodles in the salted water according to package instructions or until al dente. Then drain, set aside, and gently toss with a little olive oil to prevent the noodles from sticking together.
- Heat a large rimmed skillet over medium heat. Once hot, add the olive oil and onion and sauté for 3-4 minutes or until softened, then add the mushrooms and sauté another 5-7 minutes or until lightly browned. Then add kale, salt, pepper, and thyme (optional) and sauté for another 5-7 minutes or until tender.
- Once the squash is tender and cool enough to handle, scoop 2 cups (~480 g) roasted squash (adjust amount if altering number of servings) into a high-speed blender. Add roasted garlic cloves, cashews, lemon juice, salt, nutritional yeast (optional), and water and blend until smooth, adding more water and scraping down the sides of the blender as needed. It should be thick, creamy, and scoopable. Taste and adjust as needed, adding more salt for overall flavor, lemon for brightness, garlic for savory flavor, or nutritional yeast for cheesiness.
- Reduce oven temperature to 350 F (177 C).
- Assemble the lasagna in a 9 x 13 (or similar size) glass or ceramic baking dish. Add 1/2 cup (120 ml) sauce to the bottom of the pan and spread it evenly. Then add a layer of noodles followed by 1/3 of the filling. Repeat with two more layers of sauce, noodles, and filling. Then finish with a layer of noodles and the remaining sauce as the top layer (it should be a thicker layer fully coating the noodles).
- Bake lasagna at 350 F (177 C) for 30 minutes or until the top layer is slightly dry and a little darker in color.
- Carefully remove from the oven and let cool 5-10 minutes before serving. Then slice, serve, and enjoy. We recommend garnishing with freshly chopped basil and vegan parmesan cheese. See notes below for freezing instructions.
Notes
- The assembled lasagna can be frozen for up to one month, then baked covered, removing foil near the end for a bubbly finish.
- Optional vegan parmesan cheese and fresh basil work well as toppings to add fresh flavors.
- Cooking times for baking vary if lasagna is frozen or thawed; adjust accordingly between 25 minutes to an hour.
- Nutrition info is estimated without optional ingredients and assumes some salt is absorbed in pasta water.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6(Slices)
Amount Per Serving
Calories 436 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 436 | 22% |
| Carbohydrates | 61.9g | 21% |
| Protein | 13g | 26% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3.4g | 20% |
| Monounsaturated Fat | 9.7g | 49% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 519mg | 22% |
| Potassium | 878mg | 19% |
| Fiber | 8.6g | 34% |
| Sugar | 6.7g | 13% |
| Vitamin A | 10530IU | 211% |
| Vitamin C | 51mg | 57% |
| Calcium | 147mg | 15% |
| Iron | 4.1mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
