Description
A hearty and comforting vegan and gluten-free friendly butternut squash lasagna featuring a creamy roasted squash and garlic sauce, sautéed mushrooms and kale filling, and tender noodles baked to perfection. This dish is perfect for a cozy dinner and can be made ahead and frozen for convenience.
Ingredients
Scale
Butternut Squash Sauce
- 1 small butternut squash (about 2 cups or 480 g purée)
- 10-12 cloves garlic, peeled and left whole
- 1 ¼ cup raw cashews
- 3 Tbsp lemon juice
- ½ 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)
- ½ 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)
- ½ tsp sea salt
- ½ tsp black pepper
- 1 tsp dried thyme (optional)
For Serving (Optional)
- Freshly chopped basil
- Vegan parmesan cheese
Instructions
- Roast the Butternut Squash and Garlic: Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper. Slice the butternut squash in half lengthwise and scoop out the seeds, keeping the skin on. Rub the flesh lightly with oil. Place the garlic cloves on the baking sheet and cover them with the squash halves cut side down to protect the garlic from burning. Bake for 30-40 minutes until the squash skin is blistered and golden, and a knife slides in easily.
- Cook the Lasagna Noodles: While the squash roasts, bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to package instructions until al dente. Drain and set aside, tossing gently with olive oil to prevent sticking.
- Prepare the Filling: Heat a large rimmed skillet over medium heat. Add olive oil and sauté diced onion for 3-4 minutes until softened. Add mushrooms and cook for 5-7 minutes until lightly browned. Stir in kale, sea salt, black pepper, and optional thyme; cook for another 5-7 minutes until the kale is tender.
- Make the Butternut Squash Sauce: Once roasted squash is cool enough to handle, scoop out about 2 cups (480 g) of the flesh into a high-speed blender. Add the roasted garlic cloves, raw cashews, lemon juice, salt, nutritional yeast (if using), and water. Blend until thick and creamy, adding more water as needed to reach a scoopable consistency. Taste and adjust seasoning with more salt, lemon juice, garlic, or nutritional yeast to your preference.
- Lower Oven Temperature: Reduce the oven temperature to 350°F (177°C) for baking the lasagna.
- Assemble the Lasagna: In a 9 x 13-inch glass or ceramic baking dish, spread ½ cup (120 ml) of the butternut squash sauce evenly on the bottom. Lay down a layer of noodles, spread ⅓ of the sautéed vegetable filling, then top with another layer of sauce. Repeat this layering two more times, finishing with noodles and the remaining sauce on top.
- Bake the Lasagna: Bake uncovered at 350°F (177°C) for 30 minutes or until the top layer is slightly dry and takes on a little darker color.
- Cool and Serve: Remove from oven and let cool for 5-10 minutes to set. Slice and serve garnished with freshly chopped basil and vegan parmesan cheese if desired.
Notes
- To make freezer-friendly: Assemble as directed, cover well, and freeze for up to 1 month. When ready 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 sauce is bubbly and hot.
- Nutrition estimates exclude optional ingredients and account for only ¼ tsp of salt absorbed from pasta water.
Nutrition
- Serving Size: 1 slice (1/6 of lasagna)
- Calories: 310
- Sugar: 6g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg
