Name: Vegan Butternut Squash Lasagna with Kale and Almond Ricotta Recipe
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Cuisine: Vegan
Ingredients: 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; 1 Recipe Vegan Ricotta (almond-based); 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

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If you’re craving a dish that wraps comfort, creaminess, and vibrant fall flavors into one satisfying bite, look no further than this Vegan Butternut Squash Lasagna with Kale and Almond Ricotta Recipe. It’s an absolute winner that balances the natural sweetness of roasted butternut squash with the earthiness of kale and the luscious, tangy creaminess of almond ricotta. The layers of tender noodles and melty vegan mozzarella bring it all together for a wholesome, colorful feast that feels like a warm hug on a plate.

Ingredients You’ll Need

This image shows a clear blender container filled with a smooth, bright yellow-orange mixture. The mixture looks thick and creamy, spreading evenly inside the blender's sharp-edged interior. The blender has a black handle and is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Getting ready to create your own Vegan Butternut Squash Lasagna with Kale and Almond Ricotta Recipe is delightfully simple because the ingredients are straightforward yet incredibly impactful. Each element contributes uniquely—whether it’s the silky squash sauce, the nutrient-packed kale, or the dreamy almond ricotta that adds richness without heaviness.

Butternut squash: The star ingredient; roasting brings out its natural sweetness and creamy texture that forms the luscious sauce base.
Olive oil: Adds a subtle fruity depth and helps roast the squash perfectly golden.
Unsweetened soy milk: Provides creaminess without overpowering; perfect for blending into the squash sauce.
Salt: Essential to balance and enhance the natural flavors of all components.
Ground nutmeg: Adds a gentle warmth that complements the squash beautifully.
Black pepper: Offers a mild kick and rounds out the seasoning.
Vegan ricotta: Made from almonds, this creamy element mimics traditional ricotta but keeps it plant-based and fresh.
Chopped kale: Adds a vibrant green color plus a tender, slightly earthy flavor to offset the sweetness.
Lasagna noodles: Choose gluten-free if you prefer; they’re the perfect canvas for all the delicious layers.
Vegan mozzarella cheese (optional): For those who love that classic melty, gooey top layer.
Parsley (optional): A fresh garnish that brightens every bite.

How to Make Vegan Butternut Squash Lasagna with Kale and Almond Ricotta Recipe

Step 1: Roast the Butternut Squash

Start by peeling and cubing a large butternut squash, then toss it with a drizzle of olive oil and a sprinkle of salt on a baking sheet. Roast at 400 degrees Fahrenheit for about 25 to 30 minutes until the cubes turn tender and golden. This roasting is key—it unlocks the squash’s natural sweetness and gives the sauce a rich, velvety texture.

Step 2: Prepare the Butternut Squash Sauce

Once the squash is roasted and slightly cooled, blend it in a food processor with unsweetened soy milk, salt, nutmeg, and a few shakes of black pepper until smooth and creamy. This sauce will be the luscious, flavorful base tucked between the layers of your lasagna.

Step 3: Make the Almond Ricotta

While the squash roasts, prepare your vegan ricotta using almond ingredients. It’s creamy, tangy, and light—just what you want to add a rich texture without using any dairy. Making your own ricotta adds that special homemade touch you’ll truly appreciate.

Step 4: Cook the Kale

Steam your fresh kale until tender but still vibrant green. Season lightly with salt to enhance its earthy flavors. The kale adds a great nutritional boost and a lovely contrast to the sweetness of the squash sauce throughout the layers.

Step 5: Cook the Lasagna Noodles

Cook the noodles according to package instructions, rinse under cold water, and lay them out on a baking sheet to avoid sticking. Using quality noodles that hold their shape well makes your finished lasagna beautifully layered and easy to slice.

Step 6: Assemble the Lasagna

In a 9×13 inch baking dish, spread about three-quarters of a cup of the butternut squash sauce on the bottom. Layer noodles on top, adding half of the almond ricotta in dollops, followed by half of the kale, and another cup of the squash sauce. Repeat the layering with noodles, ricotta, kale, and squash sauce. Finish with a final layer of noodles topped with the remaining butternut sauce. For an extra indulgent finish, sprinkle vegan mozzarella on top before covering and baking. This step builds all the flavors and textures that make this recipe unforgettable.

Step 7: Bake

Cover your assembled lasagna tightly with foil and bake at 375 degrees Fahrenheit for 25 minutes. This melts the cheese (if using) and melds all the layers into the perfect harmony of flavors.

How to Serve Vegan Butternut Squash Lasagna with Kale and Almond Ricotta Recipe

A white rectangular baking dish contains a nine-piece cheesy baked dish arranged in a 3x3 grid, each piece showing a melted light golden-yellow cheese layer on top, sprinkled with small green herb bits. The edges of the dish reveal a slightly crisp, darker golden-brown cheese layer, with creamy layers beneath. The dish sits on a wooden surface with a worn look. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle freshly chopped parsley over your hot lasagna just before serving. It adds a burst of color and freshness that complements the rich squash and creamy ricotta perfectly.

Side Dishes

This lasagna shines as the centerpiece, so consider serving it alongside a crisp green salad with a tangy vinaigrette or some roasted seasonal vegetables to continue the comforting, wholesome vibe.

Creative Ways to Present

For a fun twist, try making individual portions in small ramekins, perfect for dinner parties or meal prepping. You can also add a few toasted almond slivers on top for a delightful crunch that pairs beautifully with the almond ricotta.

Make Ahead and Storage

Storing Leftovers

This Vegan Butternut Squash Lasagna with Kale and Almond Ricotta Recipe tastes just as good the next day, making it a fantastic meal to prepare ahead of time. Store leftovers covered tightly in the refrigerator for up to 4 days, allowing the flavors to deepen wonderfully.

Freezing

Planning ahead is easy because this lasagna freezes beautifully. Wrap it tightly in foil or place in an airtight container, then freeze for up to 3 months. When you want a comforting meal fast, just thaw it overnight in the fridge before reheating.

Reheating

Reheat in the oven at 350 degrees Fahrenheit until warmed through, about 20-25 minutes, or microwave individual portions for a quick, cozy dinner. Cover with foil to prevent drying out and retain all that lovely creaminess.

FAQs

Can I use a different type of greens instead of kale?

Absolutely! Swiss chard, spinach, or even collard greens can be wonderful alternatives. Just be sure to steam or sauté them until tender before layering in the lasagna.

Is it necessary to use vegan mozzarella cheese on top?

Not at all. The Vegan Butternut Squash Lasagna with Kale and Almond Ricotta Recipe is delicious on its own without mozzarella. However, adding it grants a melty, cheesy finish that’s irresistibly comforting.

How do I make the almond ricotta from scratch?

Making almond ricotta is simple—blend soaked almonds with lemon juice, nutritional yeast, garlic, and a pinch of salt until creamy but still slightly textured. It adds a fresh, tangy richness that mimics traditional ricotta.

Can I make this recipe gluten-free?

Definitely! Just swap out the lasagna noodles for gluten-free versions available at most grocery stores, and the dish stays just as tasty and satisfying.

What’s the best way to ensure the noodles don’t stick together?

After boiling, rinse the noodles in cold water and lay them flat on a baking sheet so they don’t clump up. This simple step makes assembling much easier and keeps your layers neat.

Final Thoughts

I can’t recommend this Vegan Butternut Squash Lasagna with Kale and Almond Ricotta Recipe enough if you’re looking to impress your friends or just treat yourself to a cozy, nourishing meal. Its creamy texture, rich flavors, and beautiful layers make it a standout, whether it’s a weeknight family dinner or a special occasion. Give it a try—you’ll love how this plant-based classic brings warmth and joy to your table!

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