Butternut Squash Lasagna
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.
Servings: 8 servings
Calories: 392kcal
Ingredients
Roasted Butternut Squash Puree
- 1 package whole grain vegan lasagna noodles
- 1 large butternut squash peeled and cut into bite-sized pieces
- 2 shallots peeled and cut in half
- 2 cloves garlic
- 2 teaspoon nutmeg
- 2 teaspoon salt
- 1 cup oat milk or plant-milk of choice
Cashew Basil Cheese
- 1 cup raw cashews soaked if you don't have a high-speed blender
- ½ cup vegetable broth
- 1 teaspoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ⅓ cup nutritional yeast
- ½ cup fresh basil
Mushroom/Spinach Mixture
- 1 large white onion diced
- 12 ounces fresh spinach
- 16 ounces of sliced mushrooms
- 4 sage leaves chopped
- 1 Tablespoon Italian Seasoning
Other Ingredients
- ¼ cup fresh basil chopped
- 4 sage leaves chopped
- ½ cup vegetable broth
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.
Cashew Bail Cheese Sauce
- Soak cashews in water overnight if you don't have a high-speed blender.
- Drain cashews.
- Add the ingredients to a high-speed blender; blend on high until smooth. Set aside.
Noodles
- Cook the noodles according to package directions.
- Drain and rinse noodles in cold water; 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: 392kcal | Carbohydrates: 69g | Protein: 17g | Fat: 4g | Polyunsaturated Fat: 4g | Sodium: 762mg | Potassium: 1094mg | Fiber: 5g | Sugar: 8g | Vitamin A: 14197IU | Vitamin C: 36mg | Calcium: 175mg | Iron: 6mg