Creamy Butternut Squash Lasagna, Vegan and Gf Optional

One of our most popular autumn vegetables of all time is the versatile butternut squash! And having tried this lasagna, you will see why. What started as an attempt at a gluten-free ravioli has turned into something even more awesome! This new twist on the classic lasagna replaces tomato sauce with a spicy, creamy butternut squash cashew sauce that pairs perfectly with lasagna noodles and sauteed kale and mushrooms.

Undeniably soothing and PEOPLE-FRIENDLY, this plant-based (and optional gluten-free) entreé is great as an addition to holiday dinner tables or as a meal prep for midweek lunch! Did we mention that only 10 ingredients are needed? Let us show you how to do it!

How to Make butternut squash lasagna

The butternut squash component of this lasagna is the sauce! Butternut squash is roasted with garlic until it becomes soft and caramelized, and then mixed with creamy cashews, lemon juice, salt, nutritional yeast (optional) and water.

The result is a smooth, balanced and rich sauce that replaces both the “cheese” and “sauce” layers of a classic lasagna.

For pasta, you can go with any variety you like-regular ,whole grain, gluten-free (we like tinkyada), grain-free. Or, if you feel very fashionable and adventurous, we hear that there are even chickpea lasagna noodles these days (let us know how they are in the comments if you try them)!

The last component is the filling of sauteed onions, mushrooms and kale, which is simply seasoned with salt, pepper and (optionally) dried thyme.

Put it between soothing pasta and creamy sauce.

Then bake to bubbly perfection and garnish with vegan parmesan and fresh basil for even more flavor!

We hope you LOVE this butternut squash lasagna! It is:

Rich
Savory
Comforting
Cheeky
Packed with vegetables
And pleasant for the crowd!

It is the perfect appetizer for your holiday table, feeds a crowd, prepares meals and enjoys them all autumn and winter! Although it is more than worthy for a stand-alone meal, it is also served deliciously with our lemon-herb roast chicken, a simple 1-pot tomato soup or a lemon-arugula salad with a crispy shallot.