Vegan Butternut Squash Lasagna with Mushrooms and Kale Recipe

I absolutely love sharing this Vegan Butternut Squash Lasagna with Mushrooms and Kale Recipe because it’s one of those dishes that feels cozy and indulgent without any dairy or heavy cream. When I first tried making a vegan lasagna with a rich butternut squash sauce, I was amazed at how creamy and satisfying it turned out—all thanks to the roasted squash and cashews blend. It’s the perfect recipe for cool fall evenings or when you want a comforting, plant-based meal that your whole family will go crazy for.

You’ll find that this Vegan Butternut Squash Lasagna with Mushrooms and Kale Recipe works wonderfully for both weeknight dinners and special occasions because it’s filling, packed with flavor, and beautifully colorful. The combination of earthy mushrooms, tender kale, and slightly sweet butternut squash makes every bite something to savor. Plus, it’s gluten-free friendly if you pick the right noodles—something I learned when hosting friends with different dietary needs.

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Ingredients You’ll Need

This Vegan Butternut Squash Lasagna with Mushrooms and Kale Recipe combines simple, fresh ingredients that come together for maximum flavor and wholesome nutrition. I always recommend using fresh kale and cremini mushrooms for the best texture and taste.

• Butternut Squash: Roasting it with the skin on adds a lovely caramelized flavor and makes it easy to scoop out the flesh afterward.
• Garlic Cloves: Roasted whole for mellow sweetness—they add a subtle depth to the sauce.
• Raw Cashews: Soaked and blended into the squash sauce, they give it that creamy texture you’ll love.
• Lemon Juice: A touch of brightness that balances the richness perfectly.
• Sea Salt: Essential for bringing out all the flavors in the sauce and filling.
• Nutritional Yeast: Optional, but I use it for a cheesy, umami kick.
• Lasagna Noodles: You can use regular or gluten-free noodles—I’m a fan of Tinkyada for gluten-free.
• Olive Oil: Used for sautéing and preventing noodles from sticking.
• Onion: Adds sweetness and body to the sautéed filling.
• Cremini Mushrooms: Their meaty texture makes the filling hearty and satisfying.
• Kale: Finely chopped to evenly distribute its flavor and add nutrients.
• Black Pepper & Dried Thyme: For seasoning the filling—thyme adds an earthy note.
• Fresh Basil & Vegan Parmesan Cheese (Optional): Fantastic garnishes to finish your lasagna with extra flavor and color.

Variations

I love that this Vegan Butternut Squash Lasagna with Mushrooms and Kale Recipe is so versatile—you can make it your own with a few tweaks depending on your mood or what you have on hand.

• Add Red Pepper Flakes: I sprinkle a pinch into the filling sometimes for a bit of heat that pairs beautifully with the creamy squash sauce.
• Use Spinach Instead of Kale: For a milder green that cooks faster, especially if you’re short on time.
• Swap Cashews for Almonds: If you have a nut allergy, soaked blanched almonds can also work to create creaminess.
• Gluten-Free Noodles: I always recommend this option if you’re gluten-sensitive—just be sure to cook them according to package directions for the best texture.

How to Make Vegan Butternut Squash Lasagna with Mushrooms and Kale Recipe

Step 1: Roast the Butternut Squash and Garlic

Start by preheating 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 and is easy to peel off afterward. Rub a bit of oil on the flesh, place the garlic cloves whole onto a parchment-lined baking sheet, and then set the squash cut side down on top so the garlic won’t burn. Roast for about 30-40 minutes until the squash skin is golden and blistered and the flesh is soft when pierced with a knife. This slow roasting brings out an incredible natural sweetness that makes this Vegan Butternut Squash Lasagna with Mushrooms and Kale Recipe so special.

Step 2: Cook the Lasagna Noodles

While your squash is roasting, bring a large pot of salted water to a boil. Cook your lasagna noodles according to the package directions until al dente. Once drained, toss them gently with a little olive oil to keep them from sticking. Pro tip: Make sure not to overcook the noodles because they’ll continue to soften when baked in the sauce and filling.

Step 3: Sauté the Filling

Heat a large skillet over medium heat and add the olive oil. Toss in the diced onion and sauté until translucent, about 3-4 minutes. Then add the cremini mushrooms and cook them until they release their moisture and start getting a nice brown color—usually 5-7 minutes. Finally, stir in the kale, salt, pepper, and thyme if you’re using it, cooking again for 5-7 minutes until the kale is tender. This trio forms a savory, earthy filling that perfectly complements the creamy butternut squash sauce.

Step 4: Blend the Butternut Squash Sauce

Once your squash is cool enough to handle, scoop about 2 cups of the roasted flesh into a high-speed blender. Add the roasted garlic cloves, soaked cashews, lemon juice, salt, nutritional yeast if you want that cheesy hint, and 1 ½ cups of water to start. Blend until super smooth, scraping down the sides if needed. The sauce should be thick and creamy, easy to scoop but not runny. Taste and adjust it by adding more salt, lemon, or garlic depending on your preference. I found this step really important to get the balance of flavors just right in my Vegan Butternut Squash Lasagna with Mushrooms and Kale Recipe.

Step 5: Assemble and Bake

Lower your oven temperature to 350°F (177°C). In a 9×13 baking dish, spread ½ cup of the butternut squash sauce to coat the bottom. Layer with noodles, then a third of the mushroom and kale filling, and more sauce, repeating two more times. Finish with a final layer of noodles topped with the remaining sauce spread thickly across the top. Pop it into the oven and bake for about 30 minutes until the top looks slightly browned and a little dry around the edges. Let it rest for 5-10 minutes before slicing—this helps everything set and makes serving easier.

How to Serve Vegan Butternut Squash Lasagna with Mushrooms and Kale Recipe

Garnishes

I like to top my slices with freshly chopped basil for a burst of freshness and a sprinkle of vegan parmesan cheese to add that cheesy finish that everyone loves. Sometimes I add a drizzle of good-quality olive oil or even a little crushed red pepper for heat when serving.

Side Dishes

This lasagna pairs beautifully with a crisp green salad or roasted Brussels sprouts for some extra veggies. Garlic bread or simple crusty bread is great if you want to round out the meal with something to soak up any extra sauce.

Creative Ways to Present

For special dinners, I make individual mini lasagnas in small ramekins or muffin tins—perfect for elegant plating and portion control. Another fun idea is layering the filling in a clear glass dish for a beautiful stacked look that shows off the colors and textures inside.

Make Ahead and Storage

Storing Leftovers

Leftovers store beautifully in the fridge for up to 4 days. I like to cover mine loosely with foil or plastic wrap and always keep an eye out for moisture buildup—draining off any watery bits before reheating helps the lasagna keep its perfect texture.

Freezing

This Vegan Butternut Squash Lasagna with Mushrooms and Kale Recipe freezes very well. I freeze it assembled in an airtight container or tightly wrapped in foil for up to a month. When I’m ready to bake, I just thaw it overnight in the fridge for the best results or bake straight from frozen with a bit of extra bake time.

Reheating

To reheat, I cover the lasagna with foil to retain moisture and bake at 350°F (177°C) until heated through, about 15-20 minutes if refrigerated. If reheating individual slices, microwaving covered for 2-3 minutes works well too—you’ll want to add a splash of water if it seems dry.

FAQs

Final Thoughts

This Vegan Butternut Squash Lasagna with Mushrooms and Kale Recipe has become a personal favorite not just because it tastes amazing but because it’s a comforting, wholesome meal that invites everyone to the table—whether vegan or not. I love how it’s packed with veggies, vibrant flavors, and creamy goodness all in one dish. I truly hope you enjoy making it as much as I do and that it becomes a staple in your kitchen for those days when you want a little extra love on your plate. Give it a try—you might just fall in love like I did!

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