Vegan Caramelized Onion Butternut Squash Lasagna
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 20 mins
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Total Time
1 hr 40 mins
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Servings
6
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Calories
314 kcal
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Course
Main Course
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Cuisine
American
Vegan Caramelized Onion Butternut Squash Lasagna
Description
Vegan Caramelized Onion Butternut Squash Lasagna features roasted butternut squash cubes seasoned with thyme, salt, and pepper, paired with sweet caramelized onions flavored with balsamic vinegar and optional vegan Worcestershire sauce. A creamy sauce made by blending cashew nuts, tofu, flour, water, olive oil, lemon juice, nutritional yeast, onion and garlic powders, Italian herbs, salt, black pepper, and miso paste adds richness and depth. The lasagna is assembled with layers of this sauce, roasted vegetables, spinach, vegan mozzarella, and topped with vegan parmesan and red pepper flakes.
The baking process softens the butternut squash until tender and deepens the sweetness of the caramelized onions. The cream sauce binds the layers, creating a smooth, thick texture that simmers and bakes into the noodles and vegetables. The sprinkled vegan cheeses on top add a melty, lightly browned finishing touch. Together, the layers create a balanced vegan dish with subtle herbal notes and umami from the miso and nutritional yeast.
This dish serves as a satisfying vegan main course and can be paired with a fresh salad or crusty bread. Suitable for occasions when a cozy, plant-based meal is desired, it highlights seasonal squash and familiar lasagna comfort without relying on dairy or eggs. Preparation involves stove and oven work, with some advance steps like soaking noodles or blending sauce to streamline assembly.
The recipe allows adjustments such as doubling sauce portions for thicker cream layers or substituting sauces to accommodate nut or soy allergies. Notes suggest soaking regular noodles briefly before layering and mention use of frozen spinach gently squeezed to reduce moisture. Careful roasting times ensure squash and onion reach optimal tenderness and caramelization.
Ingredients
For the butternut squash:
- 10-12 ounces butternut squash use double amount for a double layer, cubed
- 1 teaspoon neutral cooking oil generic cooking oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon thyme
For the caramelized onion:
- 1 yellow onion thinly sliced, or red onion
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 2 teaspoons balsamic vinegar
- 1 teaspoon Worcestershire sauce optional, vegan
- 2 teaspoons neutral cooking oil generic cooking oil
For the cream sauce:
- 3/4 cup cashew nuts raw
- 4 ounces firm tofu or soft tofu
- 1.5 tablespoons flour
- 1 3/4 cup of water
- 1 tablespoon extra virgin olive oil
- 2 teaspoons lemon juice
- 2 tablespoons nutritional yeast
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon italian herbs
- 3/4 teaspoons salt
- 2 teaspoons miso paste use chickpea miso for Soyfree
- 1/4 teaspoon black pepper
For the spinach:
- 6-8 ounces spinach thawed and squeezed lightly to remove excess water, frozen
- 1/4 teaspoon salt
- red pepper flakes to taste
For Lasagna:
- vegan mozzarella about 3/4 cup, shreds, as needed
- vegan parmesan about 1/3 cup, for topping
- red pepper flakes about 1/3 cup, for topping
- 12-16 lasagna sheets see note for regular, no boil
Instructions
- Bake the squash the caramelized onion: Preheat the oven to 400 degrees F(205 c). In a square 9x9 lasagna dish, add the onions, salt, sugar, and oil and toss well.
- In another baking sheet, add the butternut squash and add the oil, salt, pepper, and thyme and toss well to coat. Then spread out evenly.
- Put the onion dish and the butternut squash baking sheet to bake. Check at 12-13 minute mark and mix them around. Add the balsamic vinegar and vegan Worcestershire sauce to the onions and mix in.
- Then continue to bake for another 10 minutes for the onions. Depending on your butternut squash, it might get done in that time, earlier or later. Once the butternut is tender to preference, remove the dish. The onions should also be caramelizing by now. If not, then you can move them around a little bit and then continue to cook for another few minutes.
- Make the cream sauce: by adding all the ingredients to a blender and blending until smooth. Blend for 1 minute then let it rest for 5 minutes and blend again so that the cashews break down really well.
- Thaw the spinach if you haven't already and squeeze it to remove excess moisture. Then add the salt and pepper flakes and mix in and set aside.
- Assemble the lasagna : remove the caramelized onions from the lasagna dish into another bowl. Then add about a 1/4 cup of the blended sauce in the dish, 1/4 cup of water, then place no-boil lasagna noodles (you'll need 12-16 noodles depending on the number of layers).
- Add 3 noodles then add some more of the cream sauce. Put the butternut squash evenly on this layer. Add some more cream sauce.
- Add a layer of the lasagna noodles. Add some cream sauce, some spinach, a little bit of the caramelized onion, and more cream sauce or you can use vegan mozzarella.
- Top it with another layer of lasagna noodles. Add some cream sauce. All of the remaining caramelized onion. Top it with some more cream sauce or you can use a mix of sauce and vegan mozzarella and the next layer of the lasagna noodles.
- Then add all of the cream sauce all over. Then top it with some vegan mozzarella and vegan parmesan and pepper flakes.
- Drizzle another 1/4 cup of water around the edges of the noodles. Then cover the dish with a foil and bake at 350 degrees F (180 c) for about an hour.
- Let the lasagna sit for another 10 minutes then open the foil and serve. Cool compeletely and refrigerate for upto 5 days. Or freeze for upto 2 months. Freeze individual slices tightly wrapped in foil. Reheat in the oven for 20-25 mins.
Notes
- Add a pinch of nutmeg to the cream sauce for a subtle warm flavor variation.
- For nut-free versions, substitute the cream sauce with cauliflower Alfredo, pumpkin seed Alfredo, or creamy tofu sauce, using double quantities.
- To make soy-free, omit Worcestershire sauce, use chickpea miso instead of soy miso, and replace tofu with extra cashews.
- If using regular lasagna noodles, soak them in boiling water for 5 minutes before layering to soften.
- Adjust water amount in the cream sauce slightly when modifying ingredients to maintain proper consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 314 kcal
% Daily Value*
| Calories | 314kcal | 16% |
| Carbohydrates | 41g | 14% |
| Protein | 12g | 24% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Sodium | 696mg | 29% |
| Potassium | 549mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 8360IU | 167% |
| Vitamin C | 14mg | 16% |
| Calcium | 106mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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