My favorite kitchen staple, packed with rich, full flavor in every bite. The sweet butternut squash lasagna sauce is easily prepared by roasting garlic and sweet squash, then layered into the mushroom, onion, and spinach filling wrapped around soft noodles. This comfort food dish is packed with healthy and nutritious flavors that wow any palate.
Puree packed with flavor
You'll need about two cups of tender squash for this butternut squash puree - roasted or steamed.
This recipe also calls for roasted garlic. Cut the garlic bulb's tip exposing the cloves, drizzle with oil, and wrap in parchment paper. Bake at 350 Fahrenheit for thirty minutes until the cloves are tender and soft. This is important to the dish's flavor and brings a beautiful taste to the sauce. Wait until the bulb has cooled before squeezing the garlic from its skin.
Roasting garlic is a great cooking habit; you'll always have something to add it to, and the mouth-watering aroma is unmatched.
Mix & match vegetables
Sauteeing white onion, cremini mushrooms, and fresh spinach for the filling packs this lasagna with nutrients and flavors that pair well with butternut squash. This garden-filled lasagna can be adapted to whatever veggies you are craving or have on hand!
Tips for success
*Printable recipe card with full instructions at the bottom of this page.
⭐ Don't forget to soak the cashews in hot filtered water; this should be done as the first step so they can soak for at least 30 minutes. Overnight is preferred for extra creaminess.
⭐ Slice the butternut squash lengthwise, rub the flesh with oil and place face down to roast. Alternatively, steam the squash until tender.
⭐ Cut the top of the garlic bulb, so the cloves are visible, drizzle with good quality oil (like avocado oil), and wrap in parchment paper, twisting the top sealed. This will yield delicious garlic for the puree!
⭐ While the squash and garlic roast, boil lasagna noodles per package instructions (commonly 4 minutes). Drizzle with oil to ensure there is no sticking in the boiling water, and then again once drained. You'll want to work fast once the noodles are al dente.
⭐ Sautee the veggies with ½ cup of filtered water until tender. The water will evaporate after about 7 minutes or drain.
⭐ Add the puree ingredients to a high-speed blender or food processor with all the other sauce ingredients. A high-speed blender will pulverize and ensure a thick but pourable consistency.
⭐ When assembling the lasagna, be sure to pour the remaining sauce over the top layer. Covering the noodles entirely prevents them from drying out during baking.
⭐ I recommend adding a final layer of vegan parmesan cheese, sliced tomatoes, and finely chopped basil.
Cover with parchment paper
I prefer covering my casserole dish with a sheet of parchment paper and placing a baking sheet over top versus wrapping it in aluminum foil. Cooking with aluminum foil isn't something I do due to the potential health risks of consuming aluminum leaked into food.
The cashews in the sauce provide a creamy texture; if you're allergic or want to omit them, you can leave them out entirely or use sunflower seeds in their place.
Use the exact measurements and soak them in hot water, like the cashews, and drain with ready.
Why you'll love this dish
This Butternut Squash Lasagna recipe is for you if you're looking for a garden-filled main dish to share with the pickiest eaters!
Using simple ingredients, enjoy healthy eating with quick steps and simple seasonings.
Butternut Squash Lasagna is a great meal to enjoy throughout the week, packed with nutritious veggies and creamy flavors.
Leftovers can be stored in an airtight container for up to five days in the refrigerator and warmed up when ready to eat.
Other veggie-packed recipes to check out:
Butternut Squash Lasagna
Creamy Butternut Squash Puree:
- 2 cups cooked butternut 1 small squash equals 2 cups
- 1 bulb roasted garlic 8-10 cloves
- 1 cup raw cashews, soaked overnight
- 1 tablespoon nutritional yeast
- 3 tablespoons lemon juice
- ½ teaspoon sea salt
- 1 cup filtered water + more when blending to reach pourable consistency
For the Filling:
- 1 small white onion, diced
- 3 cups diced cremini mushrooms
- 1 bunch spinach about three handfuls
- 16 ounces cannellini beans, cooked
- ½ teaspoon salt to taste
- ½ teaspoon black pepper to taste
- 1 package lasagna noodles gluten-free if neccessary
- ½ teaspoon salt add to water
- 1 tablespoon olive oil or avocado oil add to boiling water and then also to noodles after drained to keep from sticking
- Grated vegan parmesan cheese I like the brand Violife
- Sliced tomato
- Fresh chopped basil wait to add until plated
- Start by soaking the cashews in hot filtered water until needed.
- Set the oven to 400 degrees Fahrenheit and cover a baking tray with parchment paper. Slice the butternut squash lengthwise, rub the flesh with oil, and place face down. Cut the top of the garlic bulb so the cloves are visible, drizzle with good quality oil and wrap in parchment paper, twisting the top sealed. Roast for 30 minutes until the squash is tender and the garlic is soft.
- While the squash and garlic roast, boil noodles per package instructions (commonly 4 minutes). Drain and set aside. Drizzle with oil to ensure there is no sticking.
- Dice a small white onion and cremini mushrooms. Sautee the onion until browned, then add in the mushrooms with ½ cup of filtered water until tender and the water has evaporated, 7 minutes. Finally, add the spinach and cannellini beans, cook for another 5 minutes, or until al dente.
- Reduce the oven temperature to 350 degrees Fahrenheit and once the squash and garlic have cooled, add them to a high-speed blender or food processor with all the other sauce ingredients. Mix until smooth, adding filtered water to reach a pourable, sauce-like consistency.
- Pour a layer of creamy sauce into the bottom of the dish covering it entirely. Then start to assemble by adding a row of cooked noodles, ⅓ of the filling, and then more sauce. Continue this for two more layers, then top with lasagna noodles. Pour the remaining sauce over the top layer, covering the noodles entirely to prevent drying out during baking.
- I recommend adding a final layer of vegan parmesan cheese, sliced tomatoes, and finely chopped basil. Bake covered at 350 degrees Fahrenheit for 30 minutes. Remove from oven, allow to cool & enjoy!