Description
This Butternut Squash Lasagna is a delicious vegan and gluten-free twist on a classic Italian favorite. Featuring a creamy butternut squash sauce combined with kale, vegan ricotta, and optional vegan mozzarella, this comforting dish layers rich flavors and wholesome ingredients for a satisfying meal perfect for any occasion.
Ingredients
Scale
Butternut Squash Sauce
- 1 large butternut squash, peeled and cubed (about 6 cups cubed)
- 2-3 tablespoons olive oil
- 1 cup unsweetened soy milk
- 3/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- few shakes of black pepper
The Rest
- 1 Recipe Vegan Ricotta (see vegan ricotta recipe)
- 4 cups packed chopped kale, stems removed (1 bunch)
- 12 lasagna noodles, gluten free if needed
- 1 bag (2 cups) vegan mozzarella cheese, optional
- parsley, optional for garnish
Instructions
- Make the Butternut Squash Sauce: Preheat the oven to 400°F (204°C) and lightly oil a baking sheet. Peel and cube the butternut squash, then toss with olive oil and sprinkle with salt. Spread on the baking sheet and roast for 25-30 minutes until tender and golden. Remove from oven and lower oven temperature to 375°F (190°C). Transfer the roasted squash to a food processor along with unsweetened soy milk, salt, nutmeg, and black pepper. Blend until smooth and creamy. Set aside.
- Prepare the Vegan Ricotta: While the squash roasts, prepare your vegan ricotta according to your preferred recipe, using the food processor if needed. Set aside.
- Cook the Kale: Using a steamer basket over about 2 cups of boiling water, steam the chopped kale on medium-high heat for about 10 minutes until tender. Season with salt and set aside. Alternatively, you can cook the kale in an Instant Pot if preferred.
- Cook the Noodles: Bring a large pot of water to a boil and cook the lasagna noodles according to package instructions. Drain and rinse them with cold water to prevent sticking. Lay noodles out on a baking sheet individually.
- Assemble the Lasagna: In a 9×13 inch baking dish, spread about 3/4 cup of the butternut squash sauce on the bottom. Layer with 3-4 noodles, then spoon half of the vegan ricotta over the noodles. Add half the kale, followed by about 1 cup of butternut squash sauce. Repeat the layering with noodles, remaining ricotta, remaining kale, and another cup of squash sauce. Finish with a final layer of noodles topped with the remaining squash sauce.
- Add Mozzarella and Bake: If desired, sprinkle vegan mozzarella evenly over the top layer. Cover the dish tightly with foil and bake in the preheated oven at 375°F (190°C) for 25 minutes.
- Serve: Remove foil, sprinkle chopped parsley if using, slice, and serve warm. Enjoy your wholesome vegan lasagna!
Notes
- For convenience, you can purchase pre-peeled and cubed butternut squash to save prep time.
- Any unsweetened, unflavored non-dairy milk may be substituted in the sauce if soy milk is unavailable.
- To keep the lasagna gluten free, be sure to use gluten free lasagna noodles.
- If you require a nut-free option, use tofu instead of nuts in the vegan ricotta recipe; instructions are available on the ricotta recipe page.
- Baby spinach can be used instead of kale, and does not require pre-cooking as it will wilt during baking.
Nutrition
- Serving Size: 1 slice (1/9 of recipe)
- Calories: 280
- Sugar: 6g
- Sodium: 360mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg
