If you’ve made my famous Vegan Lasagna, you’ll be especially pumped for this epic fall version of our fave recipe. Like my Vegan Butternut Squash Pasta, she’s oh so creamy and satisfying beyond measure! Because all I want to do this season is curl up in a big cozy chair with a pile of lasagna and a good book. Who’s with me?!
Ingredients
Butternut squash: We’re using a large squash to form the base of our creamy sauce. Lasagna noodles: Regular, whole wheat, gluten free, oven-ready…use whatever you love. Tofu ricotta: You’ll need firm tofu, nutritional yeast, hummus, garlic powder and salt for this creamy ricotta. Cashews: Raw cashews add extra creaminess and body to the sauce. I’ve tested this with roasted and they work in a pinch but I really recommend raw for the most neutral flavor. Broth: The liquid base of our sauce, which adds amazing salty, umami flavor. Nutmeg: I love the extra flair nutmeg adds. It truly pairs beautifully with squash. Olive oil: For roasting the squash. You can also use avocado oil.
Substitutions
Gluten free: Use gluten free noodles like this brown rice pasta or this green lentil one for extra protein and to make it grain free. Veggies: Feel free to use kale or chard instead of spinach. You could also sauté mushrooms and use those in the filling for extra texture and umami. Broth: I really like the savory flavors broth adds, but you can also try unsweetened non-dairy milk. You’ll need to add an extra ½ tsp salt to the recipe.
How to make (step-by-step)
How to cut squash
Expert time-saving tips
The instructions for this recipe may seem lengthy, but lucky for you, I’ve got solutions to make this come together much faster!
Use pre-cut squash. Use no-boil lasagna noodles. Make tofu ricotta the day before to speed up assembly.
Can I use oven-ready lasagna?
Yes, I tested this recipe with no-boil noodles and it worked great. I used Trader Joe’s brand and they were fully cooked in 30 minutes per the recipe. I’ve also used regular noodles and whole wheat noodles with success.
How to make in advance
You can make this up to one day in advance. Assemble the lasagna per the recipe. Instead of baking, wrap tightly with foil and refrigerate until ready to bake the next day. Remove from refrigerator 30 minutes before baking to allow lasagna to get back to room temperature before baking.
Storage
Store leftovers in an airtight container in the fridge for up to 5 days.
How to freeze
Freeze the cooked and fully cooled lasagna tightly wrapped with foil for up to 3 months. You can also bag individual portions and freeze for single servings.
Please let me know how this vegan lasagna turns out for you by leaving a star rating and/or comment! I hope you adore it as much as I do
¾ cup raw cashews 2 cups vegetable broth* (I use Better Than Bouillon) 1 medium-large butternut squash, peeled, seeded, and cut into ¾-inch pieces** 1 ½ tbsp extra virgin olive oil ¾ tsp salt, divided + freshly ground black pepper 1 cup water ¼ tsp ground nutmeg
For the lasagna:
9-12 lasagna noodles 1 batch vegan ricotta 1 10oz bag frozen spinach, thawed and water squeezed out Optional: handful of finely chopped walnuts, for texture on top
*about 5 cups squash To make this gluten free, I recommend Tinkyada brown rice pasta.
