Vegan Butternut Squash Lasagna

Vegan Butternut Squash Lasagna

Now that the holidays are right around the corner, you’re probably thinking to yourself, “Where do i start to have a Vegan Thanksgiving Menu?” Over the next few weeks I will be making some classic Thanksgiving dishes which I will obviously veganize.  I promise you won’t miss the unhealthy version, they will still have all those bold flavors and tastes that you remember having as a child. This would be the perfect non-dairy Lasagna replacement and it gives the added bold colors and flavors of the fall season! It’s a win-win. Oh just know that this recipe has been Toddler Approved by my little two year old vegan!


Start by placing a large skillet over medium high heat, add in the oil, butternut squash, garbanzo beans, and saute 6 minutes.

Then add salt, garlic, onion powder, thyme, salt and pepper, water {or vegetable broth}. Cover and simmer on low for another 6 minutes, or until the butternut squash is tender and you’re able to pierce with a fork.

Transfer the butternut squash mixture to a food processor. Then add in the almond milk and blend it until it has a smooth consistency.

Preheat oven to 400 °F and line a baking dish with parchment paper for easier cleanup.

Before you make the tofu ricotta. Prepare the lasagna sheets. Cook the whole grain lasagna sheets in a large pot of boiling water. Cook for as long as instructed on the packaging about 9 minutes. Drain, rinse and set aside.

Then you need to either have already made or be sure to give yourself enough time to make your non-dairy ricotta cheese for this recipe. You have the option to use either tofu or cashews to make vegan ricotta but in this recipe we will be using tofu. Try my Vegan Tofu Ricotta Cheese. Right now is also when you should make my Vegan Cashew Cheese Sauce and set aside once it’s done.

Prepare my Vegan Tofu Ricotta Cheese. Add all the ingredients into a medium mixing bowl and fold  all ingredients together and set aside.

Next, add some butternut squash purée and spread on the bottom of your baking dish. Add lasagna sheets and spread half of the spinach filling on top. Spread another layer of butternut squash purée. Add another layer of lasagna sheets and spread the remaining amount of spinach filling on top. Top with lasagna sheets. Spread the final layer of butternut squash purée.

Cover the top with panko, and dried thyme. Cover the baking dish with foil and bake for 30 minutes. Remove foil and bake additional 10 minutes. Remove from oven, top with some Vegan Cashew Cheese Sauce, dried thyme and serve!


Print Recipe
Vegan Butternut Squash Lasagna
The creamiest Vegetable Lasagna you’ll ever have and the last vegan lasagna recipe you’ll ever need!
Course Main Dish
Prep Time 30 minutes
Cook Time 40 minutes
Servings
Ingredients
For the Butternut Squash Purée
For the Ricotta and Spinach filling
Course Main Dish
Prep Time 30 minutes
Cook Time 40 minutes
Servings
Ingredients
For the Butternut Squash Purée
For the Ricotta and Spinach filling
Instructions
To Prepare the Butternut Squash Purée:
  1. Start by placing a large skillet over medium high heat, add in the oil, butternut squash, garbanzo beans, and saute 6 minutes.
  2. Then add salt, garlic, onion powder, thyme, salt and pepper, water {or vegetable broth}. Cover and simmer on low for another 6 minutes, or until the butternut squash is tender and you’re able to pierce with a fork.
  3. Transfer the butternut squash mixture to a food processor. Then add in the almond milk and blend it until it has a smooth consistency.
  4. Preheat oven to 400 °F and line a baking dish with parchment paper for easier cleanup.
  5. Before you make the tofu ricotta. Prepare the lasagna sheets. Cook the whole grain lasagna sheets in a large pot of boiling water. Cook for as long as instructed on the packaging. Drain, rinse and set aside.
To Prepare the Ricotta and Spinach Filling:
  1. Prepare my Vegan Tofu Ricotta and add it to a medium mixing bowl and set aside.
Assembling the Lasagna
  1. Add some butternut squash filling and spread on the bottom of your baking dish. Add lasagna sheets and spread half of the spinach filling on top. Spread another layer of butternut squash filling. Add another layer of lasagna sheets and spread the remaining amount of spinach filling on top. Top with lasagna sheets. Spread the final layer of butternut squash filling.
  2. Cover the top with panko, and dried thyme. Cover the baking dish with foil and bake for 30 minutes. Remove foil and bake additional 10 minutes. Remove from oven and serve!
Recipe Notes

Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!

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