Vegan Butternut Squash Lasagna Recipe

This vegan butternut squash lasagna recipe is perfect for special occasions!

I don’t often make such decadent meals. But with the holidays upon us, I wanted something I could enjoy while everyone else eats their non-vegan meals.

Yep, I will be the only vegan at our holiday gatherings this year. So I pretty much have to bring my own holiday meal to the table.

Vegan Butternut Squash Lasagna Recipe

I’m okay with that, I just hope I can inspire some of those around me to, at the very least, eat less meat. Maybe even try a plant-based diet themselves! But until that happens, I’m on my own.

So I came up with this creamy, delicious, vegan butternut squash lasagna recipe and have been enjoying it for dinner for several nights now. And yes, I’ll make it again for the holidays.

It’s definitely not low on fat due to the nuts, but I figure once or twice a year for a special occasion is totally acceptable.

RECIPE NOTES:

If you can’t do all of this in one day, please know that I didn’t either! I baked the squash at prepped the cashews for soaking on day one. Then stored them in the fridge.

On day two, I made the sauce and the butternut puree.

On day three, I cooked the pasta and assembled the lasagna.

Totally worth the effort!

MORE VEGAN RECIPES:

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VEGAN BUTTERNUT SQUASH LASAGNA RECIPE:

0 from 0 votes
Vegan Butternut Squash Lasagna Recipe
Vegan Butternut Squash Lasagna
Prep Time
20 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 50 mins
 

A very creamy, decadent lasagna for special, decadent occasions.

Course: Main Course, Pasta
Cuisine: American, Italian
Servings: 12 servings
Calories: 292 kcal
Author: Last Minute Vegan
Ingredients
  • 1 batch Cashew Bachemel Sauce (see recipe below)
  • 1 batch butternut puree (see recipe below)
  • 1/2 lb. lasagna noodles (gluten free if needed)
  • 3 cups walnut pieces
  • 1 1/2 lb. sliced mushrooms
  • 1 cup chopped yellow onion
  • 1 large shallot (minced - 2 "cloves)
  • 2 tbsp. olive oil
  • 1 tbsp. garlic powder
  • 1/2 tsp. salt
Instructions
  1. Prepare the bechamel sauce and the butternut puree. These can be made and stored in the fridge up to 2 days in advance.

  2. Cook the lasagna noodles in a large stock pot to package directions, being sure to add at least 1 tbsp. of salt to the cooking water. This will give the noodles wonderful flavor.

  3. Preheat oven to 350 F.

  4. In a large skillet, saute the mushrooms, onions, shallot in the oil.

  5. Add in the garlic powder and salt. Taste and adjust seasonings to your liking.

  6. Spray your lasagna pan with a spritz of oil from an oil sprayer.

  7. Lay down the first layer of noodles. Spread on some of the walnut mixture, then pour some butter nut puree over the top and then some of the bechamel sauce over that. Top with noodles and repeat.

  8. End with a top layer of noodles and the last of the bechamel sauce covering the top.

  9. Bake for 30 minutes, uncovered.

  10. Slice into 12 equal servings and serve with a side salad for extra veggies.

Recipe Notes

Please note that the nutrition data below is a ballpark figure. Exact data is not possible. Please add the data in the other recipes to this data to get totals.

Nutrition Facts
Vegan Butternut Squash Lasagna
Amount Per Serving (1 servings)
Calories 292 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 2g13%
Cholesterol 0mg0%
Sodium 82mg4%
Potassium 205mg6%
Carbohydrates 20g7%
Fiber 2g8%
Sugar 1g1%
Protein 7g14%
Vitamin A 5IU0%
Vitamin C 1.4mg2%
Calcium 37mg4%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Vegan Butternut Squash Lasagna Recipe

Here’s how to make the butternut squash puree:

0 from 0 votes
Vegan Butternut Squash Lasagna Recipe
Vegan Butternut Squash Puree
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
 

A light, flavorful puree that works well in many recipes.

Course: Base Recipe, Vegetable
Cuisine: American
Servings: 1 batch
Calories: 621 kcal
Author: Last Minute Vegan
Ingredients
  • 2 1/2 lb. butternut squash (cut in half and de-seeded)
  • 1 cup vegetable stock
  • 1 tbsp. garlic powder
  • 1 tbsp. onion powder
  • salt to taste
Instructions
  1. Bake the butternut squash on a try with about 1/2 an inch of water in it. Place the squash cut side down and place in the oven at 350 F. for about 1 hour. You should be able to easily pierce a knife through the skin and flesh when it's done. Allow to cool.

  2. Place all ingredients in a blender and blend until smooth.

  3. IMPORTANT: Adjust seasonings to your liking. A lasagna is only as good as it's filling, so make sure this tastes good to you before moving on.

  4. Either pack this in the fridge for up to 2 days, or set aside temporarily to continue prepping your lasagana

Recipe Notes

Please note that the nutrition data below is a ballpark figure. Exact data is not possible.

Nutrition Facts
Vegan Butternut Squash Puree
Amount Per Serving (1 recipe)
Calories 621 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 1005mg44%
Potassium 4313mg123%
Carbohydrates 158g53%
Fiber 26g108%
Sugar 28g31%
Protein 15g30%
Vitamin A 121045IU2421%
Vitamin C 241.6mg293%
Calcium 613mg61%
Iron 9.3mg52%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s how to make the Cashew Bechamel Sauce:

0 from 0 votes
Vegan Butternut Squash Lasagna Recipe
Vegan Cashew Bechamel Sauce
Prep Time
10 mins
Soaking Time
8 hrs
Total Time
10 mins
 

This creamy sauce is great over so many things. But it's particularly nice in lasagna!

Course: Condiment, Sauce
Cuisine: American, French
Servings: 15 servings
Calories: 116 kcal
Author: Last Minute Vegan
Ingredients
  • 2 cups raw cashews
  • 6 cups water
  • 2 tbsp. onion powder
  • 1 tbsp. garlic powder
  • 1 1/2 cups vegetable stock (+ more if needed for consistency)
  • 1 tbsp. apple cider vinegar
  • 2 tbsp. nutritional yeast
  • 1/2 tsp. ground nutmeg
  • 1 tsp. ground cinnamon
  • 1/8 tsp. ground cloves
  • 6 medium medjool dates (pitted)
  • 1/2 tsp. salt (+plus more to taste if needed)
Instructions
  1. Soak the cashews in the water over night, or for at least 8 hours, then drain.

  2. Place all ingredients in a blender and blend until completely smooth.

  3. Adjust salt to taste.

  4. Add more vegetable broth if needed. This is a thick and creamy sauce, but you also need it to be just fluid enough to pour over your lasagna.

Nutrition Facts
Vegan Cashew Bechamel Sauce
Amount Per Serving (15 servings)
Calories 116 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Cholesterol 0mg0%
Sodium 166mg7%
Potassium 186mg5%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 1g1%
Protein 4g8%
Vitamin A 50IU1%
Vitamin C 0.6mg1%
Calcium 21mg2%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.


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