Butternut Squash Lasagna (Vegan & GF)

Comforting Butternut Squash Lasagna is vegan consolation meals bliss! Made with tender squash, meaty mushrooms, and tacky tofu “cheese,” it’s excellent for Sunday supper, vacation meals, and extra. Naturally gluten-free and bursting with greens!

This recipe was initially revealed on January 30, 2014. It was up to date with new recipe data and images on December 20, 2024.

This vegan butternut squash lasagna recipe proves that consuming plant-based doesn’t require giving up our favourite meals! Tender roasted squash is layered with savory tomato sauce, tofu “cheese,” and hearty mushrooms for a comforting and scrumptious meal even meat eaters will love!

Lasagna was considered one of my favourite meals rising up. My mother wasn’t the largest prepare dinner, however she made it very often and she or he made it so nicely. It was love on a plate, layered with noodles, sauce, cheese, and turkey meat (we didn’t eat crimson meat).

Naturally, after I transitioned to veganism, making a plant-based model of this dish was excessive on my listing. I discovered the very best substitutions—swapping agency tofu for ricotta and including tacky dietary yeast to the sauce—and I additionally found that lasagna doesn’t want noodles to be amazingly scrumptious! 

Tender roasted squash provides taste and texture whereas maintaining the dish gentle and nutritious, eliminating the necessity to take a post-dinner nap! As a result of this butternut squash lasagne (because the Italians say!) is made with squash as an alternative of noodles, it’s naturally gluten-free, too.

For extra tasty vegan pasta recipes, try my Mushroom Alfredo Pasta, Vegan Creamy Pasta with Seared Mushrooms, and Vegan Pasta Puttanesca.

Substances

Butternut Squash: This recipe requires one giant squash, peeled, halved, and thinly sliced into half-moon shapes, or 5 cups of squash. If wanted, it’s also possible to use two small butternut squash.

Mushrooms: For hearty texture and umami! You should utilize any mixture of 4 cups of sliced shiitake, white button, cremini, or oyster mushrooms.

Child Spinach: This tender and candy inexperienced provides colour, diet, and taste. If wanted, it’s also possible to use kale, chard, or collard greens.

Agency Tofu: When blended, this has a texture much like ricotta. Use a 14 oz block and drain off any extra moisture earlier than mixing.

Dietary Yeast: Also referred to as ‘nooch,’ this provides plant-based cheesiness and diet to the sauce and tofu ‘cheese.”

Tomato Sauce: To make the lasagna sauce. Use a 14 oz can of plain tomato sauce, not marinara or pasta sauce.

Seasonings: Dried Italian seasoning provides basic Italian taste. Sea salt and black pepper improve the opposite substances.

Garlic and Herbs: Use minced recent garlic for the very best outcomes, although bottled can work in a pinch. Contemporary tarragon and rosemary had scrumptious herbaceous notes. If wanted, you possibly can substitute 1 teaspoon every of dried tarragon and rosemary.

Olive Oil: For roasting the squash, sautéing the garlic, and cooking the mushrooms. You will want 4 tablespoons or 1/4 cup of virgin or further virgin olive oil.

Learn how to Make Butternut Squash Lasagna

• Roast Squash. Preheat oven to 350°F and line a rimmed baking sheet with parchment paper. Toss the sliced butternut squash with 2 tablespoons of olive oil and season it with 1/2 teaspoon sea salt. Unfold the squash onto the baking sheet. Use a second baking sheet or layer it if it doesn’t all match. Roast the squash for half-hour, till tender however not mushy. Preserve the oven at 350°F after eradicating the squash.

• Make Tomato Sauce. Warmth 1 tablespoon of olive oil in a saucepan over medium-high warmth. Add the minced garlic and prepare dinner for 30-60 seconds till golden, being cautious to not burn it. Scale back the warmth and stir within the tomato sauce. Add 1/4 cup of the dietary yeast, dried Italian seasoning, and black pepper. Cowl the sauce and simmer on medium-low warmth as you prepare dinner the mushrooms and spinach.

• Cook dinner Mushrooms & Spinach. Warmth 1 tablespoon of olive oil in a big skillet on medium-high warmth. Add the mushrooms and a beneficiant pinch of sea salt, and stir. Cook dinner for 5-8 minutes, stirring the mushrooms periodically, till they launch moisture. Add the spinach, tarragon, and rosemary. Stir nicely, take away from warmth, and drain the combination in a advantageous mesh or a cheesecloth-lined strainer.

• Make Tofu “Cheese.” Break the tofu up and place it in a meals processor. Course of till clean, then add the remaining 1/2 cup of dietary yeast, apple cider vinegar, and 1 1/2 teaspoons salt. Course of once more till clean and season with extra salt to style.

• Assemble. Coat an 8×8-inch baking dish with olive oil or non-stick cooking spray. Line the underside of the baking dish with a layer of roasted squash. Unfold on 1/2 cup of tofu “cheese,” sprinkle 1/2 cup of the mushrooms and spinach, and unfold on half of the sauce. Repeat the layers on this order till all substances have been used.

• Bake. Place the lasagna within the preheated oven (350°F) and bake for 40 minutes or till golden brown and effervescent across the edges. Let sit at room temperature for 5-10 minutes and luxuriate in sizzling!

Jenné’s Recipe Professional-Suggestions

• Preserve the oven on. Don’t flip off the oven after roasting the butternut squash; additionally, you will want it to bake the lasagna.
• Cook dinner concurrently. Save time by prepping different elements of the recipe whereas earlier elements prepare dinner. That’s, whereas the squash roasts, make the sauce. Whereas the sauce simmers, sauté the mushrooms and greens!
• Don’t burn the garlic. It tastes bitter and unsightly. For the very best taste, prepare dinner it for simply 30-60 seconds, stirring it periodically, till golden brown.
• Layer as desired. When you’ve added the roasted squash, layer on the remaining substances within the desired quantities. I choose so as to add them in 1/2 cup increments to maintain the layers seen, however you may make thicker layers if desired.
• Let the lasagna relaxation. After baking, let the lasagna relaxation at room temperature for at the least 10 minutes to let the sauce thicken, making for simple serving and an attractive presentation.

Recipe Variations

Adapt this butternut squash lasagna recipe to your preferences or substances readily available with any of the next changes:

• Totally different Squash: Don’t have or don’t choose butternut squash? Merely substitute zucchini or one other winter squash, comparable to honeynut.
• Vegan Cheese Topping: For an additional “tacky” end, sprinkle the vegan squash lasagna with dairy-free vegan mozzarella or parmesan shreds midway via the baking time.
• Greens: Swap chard, kale, or collard greens for the spinach for a scrumptious and nonetheless nutritious twist!

Serving Options

Take pleasure in this vegan lasagna recipe sizzling, served along with your favourite Italian facet dishes, comparable to sizzling crusty bread, garlic bread, a inexperienced salad, or any of the next recipes:

Make Forward Instructions

This vegan lasagna might be made as much as two days forward of time. Put together it as directed, omitting the baking step. Refrigerate the lasagna lined tightly with plastic wrap or aluminum foil and bake it as directed, including an additional 5 minutes of baking time if wanted till golden brown and effervescent.

Storage Instructions

• Refrigeration: Leftovers maintain lined in an hermetic container for as much as 5 days.
• Freezing: The baked lasagna will also be frozen for as much as 3 months. Cool it to room temperature earlier than freezing it in a freezer-safe container. Defrost the lasagna in a single day within the fridge.
• Reheating: Heat lasagna lined in an oven preheated to 300°F for 5-10 minutes per serving till sizzling. It additionally might be heated within the microwave on mild warmth.

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