Butternut Squash Lasagna | Kathy’s Vegan Kitchen

Welcome fall with a savory butternut squash lasagna recipe layered with noodles, butternut squash puree, cashew basil cheese sauce, mushrooms, spinach, and onions. For a delicious weeknight meal or holiday dinner, top with vegan parmesan cheese and fresh herbs.

Without a doubt, butternut squash is one of my favorite fall vegetables! When the weather starts to get chilly, I love to make savory comfort foods. Butternut squash lasagna is a flavorful and delicious alternative to traditional lasagna. Instead of a tomato sauce, my butternut squash lasagna recipe combines layers of roasted butternut squash puree, cashew cheese sauce, and a variety of vegetables. 

Not only is butternut squash lasagna a great make-ahead weeknight meal, but it’s perfect for the holidays. Sweet, moist, and nutty-tasting, the flavor of butternut squash is similar to sweet potatoes.

Also, you get more servings per fruit than you might with other squash varieties because it’s so dense. And, since butternut squash is in season, it is also economical this time of year. 

Nutritional Benefits of Butternut Squash 

According to Healthline, one cup (205 grams) of cooked butternut squash provides:

• Calories: 82
• Carbs: 22 grams
• Protein: 2 grams
• Fiber: 7 grams
• Vitamin A: 457% of the Reference Daily Intake (RDI), Vitamin C: 52% of the RDI, and Vitamin E: 13% of the RDI
• Thiamine (B1): 10% of the RDI
• Niacin (B3): 10% of the RDI
• Pyridoxine (B6): 13% of the RDI
• Folate (B9): 10% of the RDI
• Magnesium: 15% of the RDI
• Potassium: 17% of the RDI
• Manganese: 18% of the RDI

As you can see, butternut squash is low in calories but loaded with essential nutrients.

Aside from the vitamins and minerals listed above, it’s also a good source of calcium, iron, phosphorus, and copper.

Although I love a tomato-based Vegan Lasagna, butternut squash lasagna has a sweet and savory flavor, enhanced by the other layers in the recipe. 

How to Cut Butternut Squash

1. Similar to other winter squash, butternut squash has a rugged, tough exterior. In my opinion, the easiest way to cut it is to slice it into equal slices and then cut around each piece, removing the hard skin. 
2. Then, I cut the squash into similar-sized pieces so all the pieces roast equally.

Butternut Squash Puree Ingredients

• Butternut Squash: Roasted butternut squash is both sweet and savory.
• Shallots: Shallots are mild yet rich in flavor when roasted.
• Garlic: I prefer fresh garlic cloves whenever possible.
• Nutmeg: Nutmeg gives the butternut squash a nutty and rich flavor.
• Salt: Just a little salt enhances the flavor of the puree.
• Plant Milk: I prefer oat milk, but any unsweetened, unflavored plant milk works well.

Butternut Squash Puree Ingredient Substitutions

• Acorn squash or sweet potatoes are often used as a substitute for butternut squash.
• Vidalia onions can usually be substituted for shallots.
• Substitute ¼ teaspoon garlic powder for 1 fresh garlic clove. Substitute ½ teaspoon garlic flakes for 1 fresh garlic clove.
• The flavors of mace and nutmeg are similar enough that you can replace one with the other in equal amounts. Use Mace in savory or sweet dishes.
• Any preferred plant milk works well for the butternut squash puree.

This butternut squash recipe requires a few steps.

How to Make Butternut Squash Lasagna

Butternut Squash Puree

First, make the butternut squash puree.

1. Preheat the oven to 400 degrees.
2. Line a baking sheet with a silicone baking mat or parchment paper.
3. Peel and cut butternut squash into similar-sized pieces and place on the pan.
4. Peel shallots and, cut them in half, and place them on the pan.
5. Peel garlic and place whole cloves of garlic on the pan.
6. Sprinkle with nutmeg and salt.
7. Roast in the oven for 40 minutes.
8. Remove from the oven and allow to cool.
9. Place all the ingredients plus the oat milk in a high-speed blender.
10. Blend until smooth.

While the butternut squash roasts, boil the noodles and make the mushroom/spinach layer.

Mushroom/Spinach Mixture

1. In a medium skillet, over medium-high heat, saute diced onions in a skillet until onions are translucent.
2. Add mushrooms and cook until browned.
3. Add raw spinach and add ½ cup vegetable broth; put a top on the skillet to wilt the spinach.
4. Once the spinach is wilted, remove it from the heat.
5. Add the chopped sage and Italian Seasoning.
6. Set aside.

Then, make the cashew bail cheese sauce.

Cashew Basil Cheese Sauce Ingredients

While the butternut squash roasts in the oven, the cashew basil cheese sauce is made in a high-speed blender. 

• Raw Cashews: Raw Cashews give the sauce a creamy texture.
• Vegetable Broth:I use organic vegetable broth (the low-sodium brand).
• Fresh Lemon Juice: Fresh lemon juice is preferred for the best taste.
• Garlic Powder: Garlic powder gives the cheese sauce a rich flavor.
• Onion Powder: Onion powder has a flavor that is milder than fresh onions but highly flavorful in a richer and more concentrated way. 
• Nutritional Yeast: Nutritional Yeast makes the sauce cheesy and is a thickening agent as well.
• Basil: Fresh basil is always best of available.

Cashew Basil Cheese Sauce Substitutions

• For a nut-free option, use silken tofu and reduce the vegetable broth to ¼ cup.
• Or, try using white beans instead of cashews.
• Sunflower seeds are another nut-free option.
• Miso paste is often used in place of nutritional yeast.

Garnishes (Optional): 

Layering and Baking Butternut Squash Lasagna

• Preheat the oven t o 375 degrees.
• Begin with a 9 X 13 pan, and spread a thin layer of butternut squash puree.
• Also, pour ¼ cup of vegetable broth on the top of the butternut squash puree to prevent it from sticking. 
• For the next step, place cooked lasagna noodles slightly crossing over each other on top of the butternut squash puree and vegetable broth in the bottom of the pan. 
• Now, add a thin layer of cashew basil cheese, spreading with a spatula, covering the noodles, followed by a layer of spinach and mushroom mixture.
• And then top with butternut squash puree. 

• Continue adding more noodles, followed by cashew basil cheese, mushroom/spinach mixture, and butternut squash puree until all the ingredients are gone.
• Then, sprinkle with Vegan Parmesan Cheese, fresh sage, and basil. 

• First, cover the lasagna with aluminum foil and cook for 40 minutes at 375 degrees.
• Next, remove the cover and cook for 10 minutes until browned.
• I also suggest covering the lasagna again once removed from the oven and allowing it to set up for about 10 minutes before servings.
• The paprika, although optional, adds beautiful color and a smoky flavor. 

Recipe FAQs

Tips

• I often make and cook this butternut squash lasagna recipe the day before and then heat it again. The flavors enhance in the refrigerator after the lasagna is cooked, and it stays together better when cooked ahead of time. However, it tastes fabulous if cooked and eaten immediately as well.
• To freeze, cook first, then freeze individual pieces or pieces in a larger container with wax paper between the pieces.
• I suggest leaving ½ inch or more space between the top of the container and the top of the lasagna to prevent freeze burn.
• To thaw, remove the frozen pieces of lasagna and allow to thaw overnight in the refrigerator overnight.
• Then, microwave or reheat pieces in the oven at 350 degrees for 20 minutes, covered.
• If using store-bought vegan cheese, increase the heat of the oven to 400 degrees. Vegan cheese melts at 400 degrees.

You will love this butternut squash lasagna recipe for a weeknight meal or holiday dinner this fall.

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📖 Recipe

Butternut Squash Lasagna

Kathy Carmichael

Welcome fall with a savory butternut squash lasagna layered with noodles, butternut squash puree, cashew basil cheese, mushrooms, spinach, and onions. Top with vegan parmesan cheese and fresh herbs for a delicious weeknight meal or holiday dinner.

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Entrees

Cuisine Italian

Servings 8 servings

Calories 392 kcal

Ingredients  

1x2x3x

Roasted Butternut Squash Puree

Instructions 

Butternut Squash Puree

• Preheat the oven to 400 degrees.

• Line a baking sheet with a silicone baking mat or parchment paper.

• Peel and cut butternut squash into similar-sized pieces and place on the pan.

• Peel shallots and cut in half and place on the pan.

• Peel garlic and place whole cloves of garlic on the pan.

• Sprinkle with nutmeg and salt.

• Roast in the oven for 40 minutes.

• Remove from the oven and allow to cool.

• Place all the ingredients plus the oat milk in a high-speed blender.

• Blend until smooth.

Mushroom Spimach Mixture

• Sautee diced onions in a skillet until onions are translucent

• Add mushrooms and cook until brown

• Add raw spinach and add ½ cup vegetable broth; put a top on the skillet to wilt the spinach.

• Once the spinach is wilted, remove it from the heat.

• Set aside.

Layering the Lasagna Ingredients

• In a 9 X 13 inch pan, pour a small amount of butternut squash puree, and spread it in the bottom of the pan, and pour ¼ cup vegetable broth over the butternut squash.

• Lay a single-layer noodles across the bottom of the pan, slightly crossing the noodles.

• Now, spread a small amount of cashew basil cheese on the noodles, spreading it across the noodles with a spatula.

• Then add a third of the mushroom/spinach mixture and spread it across the cashew cheese.

• Add ⅓ of the butternut squash puree, drizzling across the mushroom spinach mixture.

• Next, add another layer of noodles, cashew basil cheese sauce, mushroom/spinach mixture, and butternut squash puree.

• Then, repeat; noodles, cashew basil cheese sauxe, mushroom/spinach mixture, squash puree, vegan parmesan cheese, chopped sage, and basil.

Cooking

• Preheat the oven to 375 degrees.

• Cover the lasagna and cook for 40 minutes.

• Remove the cover and cook for an additional 10 minutes.

• Remove from the oven and replace the cover. Allow the lasagna to sit for 10 minutes before serving.

• Cut and serve with additional chopped basil and sage. Sprinkle with paprika and vegan parmesan cheese (optional).

Notes

• I often make and cook butternut squash lasagna the day before and then heat it again. The flavors enhance in the refrigerator after the lasagna is cooked and stay together better when cooked ahead of time. However, it tastes fabulous if cooked and eaten immediately as well.
• To freeze, cook first, then freeze individual pieces or freeze pieces in a larger container with wax paper between the pieces.
• I suggest leaving ½ inch or more space between the container’s top and the lasagna’s top to prevent freeze burn.
• To thaw, remove the frozen pieces of lasagna and let thaw overnight in the refrigerator.
• Then, microwave or reheat pieces in the oven at 350 degrees for 20 minutes, covered.
• If using store-bought vegan cheese, increase the oven’s heat to 400 degrees. Vegan cheese melts at 400 degrees.

Nutrition

Calories: 392kcalCarbohydrates: 69gProtein: 17gFat: 4gPolyunsaturated Fat: 4gSodium: 762mgPotassium: 1094mgFiber: 5gSugar: 8gVitamin A: 14197IUVitamin C: 36mgCalcium: 175mgIron: 6mg

Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂