Description
This Vegan Butternut Squash Lasagna is a creamy and comforting dish perfect for fall dinners. It features layers of roasted butternut squash sauce, almond-based vegan ricotta, tender kale, and gluten-free lasagna noodles, topped optionally with vegan mozzarella cheese. The recipe is dairy-free, rich in flavor, and makes a hearty plant-based meal.
Ingredients
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
The Rest
- 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
Instructions
- Make the butternut squash sauce: Preheat oven to 400°F and lightly oil a baking sheet. Peel and cube the butternut squash (about 6 cups). Toss with olive oil and sprinkle with salt. Roast for 25-30 minutes until tender and golden. Remove from oven and lower oven temperature to 375°F. Transfer roasted squash to a food processor with soy milk, salt, nutmeg, and pepper. Blend until smooth and creamy. Set aside.
- Prepare the vegan ricotta: While the squash roasts, prepare the almond-based vegan ricotta according to the separate recipe instructions (typically blending soaked almonds with lemon juice, nutritional yeast, garlic, and seasonings until creamy).
- Cook the kale: Steam chopped kale in a pot with a steamer basket using about 2 cups of water on medium-high heat until tender, about 10 minutes. Season lightly with salt and set aside. Alternatively, steam using an Instant Pot.
- Cook the noodles: Bring a large pot of water to a boil. Cook lasagna noodles according to package instructions (usually 8-10 minutes). Drain and rinse under cold water to stop cooking. Lay noodles flat 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 over the sauce. Spoon half of the vegan ricotta over noodles, then add half of the steamed kale. Spread about 1 cup of butternut squash sauce over the kale. Repeat: noodles, remaining ricotta, remaining kale, and another cup of squash sauce. Finish with a final layer of noodles and top with the remaining butternut squash sauce.
- Add cheese and bake: If desired, sprinkle 2 cups of vegan mozzarella cheese on top. Cover tightly with foil and bake at 375°F for 25 minutes until heated through and slightly bubbling.
- Serve: Remove from oven, sprinkle with chopped parsley if desired, slice, and serve warm. Enjoy this creamy, comforting vegan lasagna!
Notes
- Use gluten-free lasagna noodles if gluten intolerance is a concern.
- Unsweetened soy milk is recommended for creaminess and flavor in the squash sauce.
- You can steam kale in an Instant Pot for convenience.
- Make sure to rinse noodles after boiling to prevent sticking and make layering easier.
- Vegan ricotta can be prepared in advance to save time.
- The vegan mozzarella topping is optional but adds a nice melted texture.
- Leftovers store well in the refrigerator for up to 4 days and freeze well for up to 3 months.
