Butternut Squash Lasagna

4.89 stars (18 ratings)

Butternut Squash Lasagna

This Butternut Squash Lasagna is full of flavor and so comforting. With almond ricotta, a creamy butternut squash sauce and kale, this lasagna would be a wonderful addition to your holiday table. Completely vegan and easily made gluten free.

Prep Time30

Cook Time55

Total Time1 25

Course: Main

Cuisine: American, Italian

Servings: servings

Calories: 366kcal

Author: Nora Taylor

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
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

US Customary - Metric

Instructions

Make the butternut squash sauce

Preheat the oven to 400 degrees F and lightly oil a baking sheet. Peel and chop the butternut squash, then add to the pan and drizzle with a little olive oil. Toss to coat the squash, then sprinkle with salt and bake for 25-30 minutes, until tender and golden. Remove from oven. Lower the oven temperature to 375 degrees.
Transfer cooked squash to a food processor, along with the non-dairy milk, salt, nutmeg and pepper and blend until smooth and creamy. Transfer to a bowl and set aside (you will need the food processor for the ricotta as well).

Prepare the vegan ricotta

While the squash is roasting in the oven, prepare the Vegan Ricotta.

Cook the kale

Steam the chopped kale in a large pot with a steamer basket (about 2 cups of water on the bottom) for about 10 minutes on medium-high heat, or until tender. Season with a little salt and set aside. I often cook it in my Instant Pot instead.

Cook the noodles

Bring a large pot of water to a boil, then cook the lasagna noodles according to package instructions. Drain, then rinse in cold water. I like to lay the rinsed noodles on a baking sheet so they don't all stick together.

Assemble

In a 9x13 inch baking dish, place about 3/4 cup of the squash mixture over the bottom.
Place a layer of noodles (3 or 4 noodles), then add 1/2 of the ricotta mixture, in spoonfuls. Layer 1/2 of the kale, then about a cup of the butternut squash sauce. See the photos in the post above for reference.
Repeat with another layer of noodles, then the rest of the ricotta, the rest of the kale, another cup of butternut sauce. Finish with a layer of noodles and the rest of the butternut sauce.
If desired, add a bag of non-dairy mozzarella to the top. Cover tightly with foil and bake for 25 minutes (at 375 degrees). Sprinkle lasagna with chopped parsley, if desired and serve. Enjoy!

Notes

To make this easier, you can purchase pre-peeled and chopped butternut squash.
You may use another kind of non-dairy milk if desired, just make sure it is unsweetened and unflavored.
Gluten free: Use gluten free lasagna noodles, I used Tinkyada brand which I love, made from brown rice.
Nut free: If you need this lasagna to be nut free, use tofu instead of nuts for the ricotta recipe. I include instructions how to do this on that recipe page.
You may sub baby spinach for the kale if desired, there is really no need to pre-cook baby spinach, you could just layer it in raw, it will wilt when in the oven.

Nutrition