I absolutely love how this Vegan Butternut Squash Lasagna with Mushrooms and Kale Recipe comes together — it’s like a warm hug on a plate. The creaminess of the roasted butternut squash blended with garlic and cashews makes the sauce so rich, yet light enough to leave you feeling satisfied without any heaviness. You’ll find that veggies like mushrooms and kale add a wonderful earthiness and texture, making every bite interesting and comforting.
When I first tried this recipe, I was amazed at how the flavors meld perfectly to create a dish that even my meat-loving friends rave about. It’s perfect for cozy dinners, family gatherings, or when you want to impress without spending hours in the kitchen. Plus, it’s naturally gluten-free if you swap the noodles, so it works beautifully for many dietary needs. This Vegan Butternut Squash Lasagna with Mushrooms and Kale Recipe truly stands out as a beautiful main dish you’ll want to make again and again.
Why You’ll Love This Recipe
- Rich, Creamy Sauce: The roasted butternut squash and cashew blend creates a velvety sauce without dairy.
- Loaded with Flavorful Veggies: Mushrooms and kale add a hearty texture and vibrant nutrients.
- Gluten-Free Friendly: Easily swap in gluten-free noodles to keep it allergy-conscious.
- Make-Ahead and Freeze: Assemble in advance for easy weeknight meals or meal prep sessions.
Ingredients You’ll Need
Each ingredient plays a key role in balancing this Vegan Butternut Squash Lasagna with Mushrooms and Kale Recipe’s flavors and textures — from the nutty creaminess of cashews to the earthy mushrooms that make it so satisfying. If you’re shopping, opt for fresh kale and mushrooms for the best flavor punch.
- Butternut squash: Roasting it with garlic brings out natural sweetness and depth of flavor.
- Garlic cloves: Roasting whole keeps them mellow and creamy, perfect for the sauce.
- Raw cashews: Soaked or raw, they blend into a luscious, dairy-free cream.
- Lemon juice: Adds a fresh brightness that balances the richness.
- Sea salt: Enhances all the flavors — always season to your taste.
- Nutritional yeast (optional): For that cheesy, umami note without actual cheese.
- Water: Used to thin the sauce to the perfect creamy consistency.
- Dry lasagna noodles: Choose gluten-free if needed, and toss with olive oil to prevent sticking.
- Olive oil: Used in both cooking veggies and seasoning noodles for extra flavor.
- Onion: Adds sweetness and depth when sautéed.
- Cremini mushrooms: Their meaty texture holds up well in the filling.
- Kale: Finely chopped so it blends nicely and softens during cooking.
- Black pepper and dried thyme (optional): Enhances the savory notes in the filling.
- Fresh basil and vegan parmesan (optional for serving): Beautiful garnishes to brighten and add a finishing touch.
Variations
I like to keep this Vegan Butternut Squash Lasagna with Mushrooms and Kale Recipe flexible — it helps make it your own! Don’t be shy about swapping or adding ingredients depending on what you have on hand or your family’s preferences.
- Kale swap: I’ve used spinach or Swiss chard before; they soften nicely and brighten the layers.
- Mushroom mix: Sometimes I like to mix cremini with shiitake or portobello for even more umami.
- Nut-free option: Blend silken tofu instead of cashews to keep it creamy without nuts.
- Spice it up: Adding a pinch of smoked paprika or red pepper flakes brings a subtle heat that my family loves.
How to Make Vegan Butternut Squash Lasagna with Mushrooms and Kale Recipe
Step 1: Roast the Butternut Squash and Garlic
Preheat your oven to 425°F (218°C). Slice the butternut squash in half lengthwise and scoop out the seeds, but keep the skin on—it helps the flesh roast beautifully. Lightly rub the flesh with a bit of oil. Place the whole garlic cloves on a parchment-lined baking sheet, then top them with the squash halves, cut side down, to protect the garlic from burning. Roast for 30 to 40 minutes until the squash skin is golden and blistered, and when you insert a knife, it slides in easily. This step is where much of the sweet, roasted flavor develops, so don’t rush it.
Step 2: Cook the Noodles
While the squash is roasting, bring a large pot of water to a boil and add the salt — this seasons the noodles properly. Cook the lasagna noodles according to package instructions until al dente, then drain and toss gently with olive oil to keep them from sticking. I recommend gently laying them out on a clean tray if your kitchen is warm, so they don’t clump together before assembling.
Step 3: Prepare the Filling
Heat olive oil in a large skillet over medium heat. Sauté diced onion for 3-4 minutes until translucent and fragrant, then add the mushrooms. Cook the mushrooms for about 5-7 minutes until lightly browned — this caramelization adds such depth! Toss in your finely chopped kale, season with salt, pepper, and thyme if you’re using it, and continue to cook for another 5-7 minutes until tender. The filling should be tasty and juicy but not watery.
Step 4: Blend the Butternut Squash Sauce
When the squash is cool enough, scoop around 2 cups of roasted butternut squash along with the roasted garlic into your high-speed blender. Add cashews, lemon juice, salt, nutritional yeast (if using), and 1½ cups water to start blending. The sauce should be creamy, thick, and easy to spread, so add extra water a little at a time as needed. Taste and adjust seasoning—more salt for depth, lemon juice if you want brightness, or garlic for extra savoriness. This sauce is the heart of the Vegan Butternut Squash Lasagna with Mushrooms and Kale Recipe, so take your time to get it just right.
Step 5: Assemble the Lasagna
Lower the oven temperature to 350°F (177°C). In a 9×13 baking dish, spread ½ cup of the butternut squash sauce evenly on the bottom. Layer noodles over the sauce, then spread one third of the mushroom and kale filling on top. Repeat this layering process two more times—sauce, noodles, filling—then finish with a final layer of noodles topped generously with the remaining sauce. Make sure the top layer is fully coated; it’ll bake to a slightly drier, golden finish that looks beautiful.
Step 6: Bake and Serve
Bake your lasagna uncovered for 30 minutes until the sauce looks set and lightly browned on top. Let it cool for 5 to 10 minutes before slicing—this resting time allows the layers to firm up so they don’t fall apart on serving. I usually garnish with freshly chopped basil and a sprinkle of vegan parmesan cheese—it adds a lovely fresh and cheesy touch without any dairy.
Pro Tips for Making Vegan Butternut Squash Lasagna with Mushrooms and Kale Recipe
- Roasting Garlic Protects Flavor: Covering garlic with the squash while roasting prevents it from burning, resulting in sweet, mellow cloves perfect for blending.
- Don’t Overcook the Noodles: Al dente noodles hold their shape better and absorb sauce without becoming mushy after baking.
- Layer Evenly: Spreading sauce and filling evenly helps to cook the layers uniformly and makes slicing cleaner.
- Cool Before Slicing: Allowing the lasagna to rest prevents it from falling apart when serving and helps flavors to meld.
How to Serve Vegan Butternut Squash Lasagna with Mushrooms and Kale Recipe
Garnishes
I love topping mine with fresh basil leaves right before serving because it adds a pop of color and a fresh, herby contrast to the rich sauce. A sprinkle of vegan parmesan cheese or nutritional yeast adds that perfect cheesy note everyone craves.
Side Dishes
A crisp, simple green salad with a tangy vinaigrette pairs wonderfully to balance the richness of the lasagna. Sometimes I serve it with roasted Brussels sprouts or a side of garlic bread made with olive oil instead of butter to keep it vegan-friendly.
Creative Ways to Present
For special occasions, I like to assemble this Vegan Butternut Squash Lasagna with Mushrooms and Kale Recipe in individual ramekins or mini casserole dishes for a charming presentation. Adding a colorful drizzle of basil pesto on top just before serving makes it feel extra festive and flavorful.
Make Ahead and Storage
Storing Leftovers
I store leftover lasagna in an airtight container in the fridge, and it keeps beautifully for up to 4 days. When reheating, I cover it so it doesn’t dry out, and the sauce stays creamy and luscious.
Freezing
This Vegan Butternut Squash Lasagna with Mushrooms and Kale Recipe freezes like a dream. Assemble it fully, then cover tightly with foil and plastic wrap before freezing for up to one month. When ready to enjoy, bake it straight from the freezer covered with foil at 350°F (176°C) for 45 minutes to an hour, then uncover for a final 5–10 minutes to get a bubbly top.
Reheating
I reheat slices gently in the oven wrapped in foil at 350°F (176°C) or in the microwave covered on medium power to help keep the sauce creamy and prevent drying out. Adding a little splash of water before reheating helps maintain the texture.
FAQs
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Can I make this Vegan Butternut Squash Lasagna with Mushrooms and Kale Recipe nut-free?
Absolutely! If you need to avoid nuts, substitute the cashews in the sauce with silken tofu or cooked white beans for creaminess. The flavor will be slightly different but still delicious and creamy.
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Is it necessary to roast the butternut squash and garlic?
Roasting brings out the natural sweetness and deep flavor that you won’t get from boiling or microwaving. It also softens the squash perfectly for blending. So while not absolutely necessary, I highly recommend roasting for the best taste.
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Can I use fresh spinach instead of kale?
Yes, fresh spinach is a great swap and will give you a milder flavor and softer texture. Just remember to chop it finely and cook it until wilted to avoid excess moisture in your filling.
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How do I make this recipe gluten-free?
Simply use gluten-free lasagna noodles. I like varieties made from brown rice or quinoa. Cook them as normal and toss with a little oil to prevent sticking before assembling your lasagna.
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Can I prepare this Vegan Butternut Squash Lasagna with Mushrooms and Kale Recipe ahead of time?
Definitely! You can assemble the lasagna and refrigerate it overnight before baking or assemble and freeze for longer storage. This makes it a fantastic meal prep recipe or a perfect dish to bring to potlucks.
Final Thoughts
This Vegan Butternut Squash Lasagna with Mushrooms and Kale Recipe has become a go-to favorite in our home, and I know you’ll appreciate how it balances comfort, nutrition, and plant-based goodness. It’s more than just a meal—it’s a way to get creative in the kitchen and bring friends and family together over something wholesome and delicious. I can’t recommend trying it enough, whether you’re a seasoned vegan or just exploring new ways to enjoy more veggies. Give it a go, and I’m pretty sure it will become a staple in your recipe repertoire too!
Print
Vegan Butternut Squash Lasagna with Mushrooms and Kale Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 6 slices
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegan, Gluten Free (optional)
Description
This Vegan Butternut Squash Lasagna is a nourishing and flavorful plant-based dish featuring roasted butternut squash blended into a creamy sauce, layered with sautéed mushrooms, kale, and gluten-free lasagna noodles. Perfectly baked to golden perfection, this recipe is both comforting and wholesome, offering a dairy-free, gluten-free option for a hearty meal.
Ingredients
Butternut Squash Sauce
- 1 small butternut squash (yields ~2 cups or 480 g purée)
- 10-12 cloves garlic, peeled and left whole
- 1 ¼ cup raw cashews
- 3 Tbsp lemon juice
- 1/2 tsp sea salt (plus more to taste)
- 1 Tbsp nutritional yeast (optional)
- 1 ½ cups water (plus more as needed to blend)
Noodles
- 10 ounces dry lasagna noodles (gluten-free as needed, e.g., Tinkyada)
- 1 Tbsp salt (for salting pasta water)
- 1/2 tsp olive oil
Filling
- 1 ½ Tbsp olive oil
- 1 large onion, diced (about 3 cups chopped)
- 6 cups roughly chopped cremini mushrooms
- 8 cups finely chopped kale (1 bundle)
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1 tsp dried thyme (optional)
For Serving (optional)
- Freshly chopped basil
- Vegan parmesan cheese
Instructions
- Roast Butternut Squash and Garlic: Preheat oven to 425°F (218°C). Line a baking sheet with parchment paper. Slice the squash lengthwise, remove seeds, but keep skin on. Rub flesh with oil. Place garlic cloves on the baking sheet and position squash cut side down over the garlic to prevent burning. Roast for 30-40 minutes until the skin is blistered and a knife easily pierces the squash.
- Cook Lasagna Noodles: Meanwhile, bring a large pot of salted water to a boil. Cook lasagna noodles according to package instructions until al dente. Drain and toss gently with olive oil to prevent sticking. Set aside.
- Sauté Vegetables: Heat a large rimmed skillet over medium heat. Add olive oil and sauté diced onions for 3-4 minutes until softened. Add mushrooms and cook for 5-7 minutes until lightly browned. Stir in kale, salt, pepper, and thyme if using, and sauté for another 5-7 minutes until kale is tender.
- Prepare Butternut Squash Sauce: Once roasted squash is cool enough to handle, scoop out 2 cups (480 g) of squash flesh into a high-speed blender. Add roasted garlic cloves, cashews, lemon juice, sea salt, nutritional yeast if using, and 1½ cups water. Blend until smooth and creamy, adding more water as needed. Taste and adjust seasoning with extra salt, lemon juice, garlic, or nutritional yeast.
- Reduce Oven Temperature: Lower oven temperature to 350°F (177°C) to prepare for baking the lasagna.
- Assemble Lasagna: In a 9 x 13 inch baking dish, spread ½ cup (120 ml) of butternut squash sauce evenly at the bottom. Layer noodles over the sauce, then spread one-third of the sautéed vegetable filling. Repeat layering two more times with sauce, noodles, and filling. Finish with a final layer of noodles topped with the remaining sauce, making sure noodles are fully coated.
- Bake the Lasagna: Bake uncovered at 350°F (177°C) for 30 minutes or until the top layer is slightly dry and lightly browned.
- Cool and Serve: Remove the lasagna from oven and let it cool for 5-10 minutes to set. Slice, garnish with freshly chopped basil and vegan parmesan cheese if desired, and serve warm.
Notes
- To freeze: Assemble the lasagna as directed. Cover tightly and freeze up to 1 month. To bake, preheat oven to 350°F (176°C). Bake covered with foil for 25 minutes if thawed, or 45 minutes to 1 hour if frozen. Remove foil and bake an additional 5-10 minutes until bubbly and heated through.
- Nutrition estimates do not include optional nutritional yeast or vegan parmesan cheese and assume ¼ tsp salt absorbed in pasta water.
Nutrition
- Serving Size: 1 slice (1/6 of recipe)
- Calories: 330 kcal
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 7 g
- Protein: nine g
- Cholesterol: 0 mg
