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.
WHAT ARE THE 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
- 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.
CUTTING A BUTTERNUT SQUASH FOR BUTTERNUT SQUASH LASAGNE RECIPE
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.
Then, cut the squash into similar-sized pieces so all the pieces roast equally, and then I roast the butternut squash with the shallots and garlic.
Once roasted and cooled, blend the roasted butternut squash, shallots, garlic, salt, nutmeg, and milk.
WHAT INGREDIENTS ARE IN BUTTERNUT SQUASH PUREE?
- Butternut Squash
- Oat Milk (or plant milk of choice)
THE MUSHROOM/SPINACH LAYER FOR BUTTERNUT SQUASH LASAGNA
In a separate skillet, saute onions, mushrooms, fresh sage, and Italian seasoning.
CHEESY CASHEW BASIL CHEESE LAYER FOR THE LASAGNA RECIPE
While the butternut squash roasts in the oven, the cashew basil cheese sauce is made in a high-speed blender.
CASHEW BASIL CHEESE INGREDIENTS?
- Raw Cashews
- Vegetable Broth
- Fresh Lemon Juice
- Garlic Powder
- Onion Powder
- Nutritional Yeast
- Basil (fresh is best)
- Vegan Parmesan Cheese
HOW TO LAYER THE BUTTERNUT SQUASH LASAGNA
Begin with a 9 X 13 pan, and spread a thin layer of butternut squash puree. Also, pour 1/4 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 the process by 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.
COOKING, FREEZING, AND REHEATING BUTTERNUT SQUASH LASAGNA
First, cover the lasagna with aluminum foil and cook for 40 minutes at 375 degrees.
Next, remove the cover and cook for an additional 10 minutes until browned.
I also suggest recovering the lasagna once it's removed from the oven and allow it to set up for about 10 minutes before servings. The paprika, although optional, adds beautiful color and a smoky flavor.
IF YOU LOVE OIL-FREE DELICIOUS PASTA DISHES, CHECK OUT THESE RECIPES
- Vegan Lasagna
- Mexican Lasagna
- Lemon Pasta
- Bruschetta Pasta
- Buffalo Chicken Pasta
- Enchilada Pasta
- Pesto Pasta with Mushrooms
- One-Pot Tomato Basil Pasta
- Vegetarian Bolognese
- Chicken Pot Pie Noodles
- Healthy Mac and Cheese
- Southwestern Bake
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! 🙂