Description
This comforting butternut squash lasagna features a creamy, flavorful vegan butternut squash sauce layered with kale, vegan ricotta, and gluten-free lasagna noodles. Baked to perfection and optionally topped with vegan mozzarella, it’s a healthy and hearty dairy-free alternative to traditional lasagna, perfect for cozy meals.
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
Other Ingredients
- 1 Recipe Vegan Ricotta (prepared separately)
- 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 oven to 400°F (200°C) and lightly oil a baking sheet. Peel and cube the butternut squash, then toss it with olive oil and 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).
- Blend the sauce: Transfer roasted squash to a food processor, add unsweetened soy milk, salt, nutmeg, and black pepper. Blend until smooth and creamy, then set aside.
- Prepare the vegan ricotta: While the squash roasts, prepare your vegan ricotta according to your recipe.
- Cook the kale: Steam the chopped kale in a pot with a steamer basket over medium-high heat for about 10 minutes until tender. Season lightly with salt and set aside. Alternatively, you can cook the kale in an Instant Pot.
- Cook the noodles: Bring a large pot of water to a boil, cook the lasagna noodles according to package instructions. Drain and rinse with cold water. Lay noodles on a baking sheet to prevent sticking.
- Assemble the lasagna: In a 9×13 inch baking dish, spread about 3/4 cup of the butternut squash sauce on the bottom. Layer 3-4 noodles, then half of the vegan ricotta in spoonfuls, followed by half the kale, and about 1 cup of butternut squash sauce. Repeat the layers with remaining noodles, ricotta, kale, and squash sauce. Finish with a layer of noodles and spread the remaining squash sauce on top.
- Add cheese and bake: Optionally sprinkle the top with vegan mozzarella cheese. Cover tightly with foil and bake at 375°F (190°C) for 25 minutes.
- Serve: Remove from oven, sprinkle with chopped parsley if desired, slice, and serve warm. Enjoy your healthy and delicious vegan butternut squash lasagna.
Notes
- You can use pre-peeled and chopped butternut squash to save time.
- Use any unsweetened, unflavored non-dairy milk as a substitute for soy milk.
- For gluten-free lasagna, make sure to use gluten-free noodles.
- To make a nut-free version of the vegan ricotta, substitute tofu for nuts as per that recipe’s instructions.
- You may swap kale for baby spinach; no need to pre-cook spinach as it will wilt in the oven.
Nutrition
- Serving Size: 1 slice (1/9th of recipe)
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
