Butternut Squash Lasagna (Vegan, GF Optional)

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Close up shot of a slice of butternut squash lasagna topped with vegan parmesan and fresh basil

One of our all-time favorite fall vegetables is the ever-versatile butternut squash! And after you try this lasagna, you’ll see why. What started as an attempt at gluten-free ravioli turned into something even more AMAZING! This new twist on classic lasagna swaps tomato sauce for a savory, creamy, butternut squash cashew sauce that pairs perfectly with lasagna noodles and sautéed kale and mushrooms. 

This plant-based (and gluten-free optional) entreé is undeniably comforting and crowd-pleasing and will make an excellent addition to holiday dinner tables or as meal prep for the week’s lunches! Did we mention just 10 ingredients are required? Let us show you how it’s done!

Kale, mushrooms, butternut squash, garlic, salt, pepper, nutritional yeast, lemon, water, lasagna noodles, cashews, and olive oil

Origins of Lasagna

Perhaps like many of you, we were under the impression that lasagna originated in Italy. Turns out, its origins are a bit more complicated!

Some say the concept originated in ancient Greece where layered dough sheets (called laganon) were cut into strips and baked. Others claim it resembles a Roman dish recorded in a cookbook from the 1st century AD. And still others place its origin in England or Italy in the 14th century, where cookbooks describe the concept of layering cheese and pasta in a dish and baking it. (Source)

The following is a plant-based twist on the soul-satisfying concept of layering “cheese” and pasta and baking in a casserole dish.

How to Make Butternut Squash Lasagna

The butternut squash component of this lasagna is the sauce! Butternut squash is roasted with garlic until both become tender and caramelized, then they’re blended with creamy cashews, lemon juice, salt, nutritional yeast (optional), and water.

Pouring water into a blender with roasted squash, garlic, cashews, nutritional yeast, and salt

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

Butternut squash sauce in a baking dish

For the noodles, you can go with any type you enjoy — regular, whole wheat, gluten-free (we like Tinkyada), grain-free. Or, if you’re feeling extra trendy and adventurous, we hear there are even chickpea lasagna noodles out there these days (let us know how they are in the comments if you try them)!

Butternut squash sauce topped with lasagna noodles

The final component is the sautéed onion, mushroom, and kale filling seasoned simply with salt, pepper, and (optional) dried thyme.

Skillet of sautéed kale, mushrooms, and onions

Layer it between comforting noodles and creamy sauce.

Layering mushroom kale filling over lasagna noodles

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

Fork and slice of butternut squash lasagna on a plate

We hope you LOVE this butternut squash lasagna! It’s:

Rich
Savory
Comforting
Saucy
Veggie-packed
& Crowd-pleasing!

It’s the perfect entrée for your holiday table, feeding a crowd, meal prep, and enjoying all fall and winter long! While plenty worthy as a standalone meal, it would also be delicious served with our Lemon & Herb Roasted Chicken, Easy 1-Pot Tomato Soup, or Lemony Arugula Salad with Crispy Shallot.

More Delicious Lasagna Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Fork holding up a bite of butternut squash, kale, and mushroom lasagna

Butternut Squash Lasagna (Vegan, GF Optional)

Creamy butternut squash sauce meets pasta, kale, and mushrooms in a delicious twist on classic lasagna. Bursting with fall flavor and just 10 ingredients required!
Author Minimalist Baker
Print
Slice of butternut squash lasagna topped with vegan parmesan and fresh basil
4.89 from 44 votes
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 6 (Slices)
Course Dinner, Entree
Cuisine Gluten-Free (optional), Greek-Inspired, Italian-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days

Ingredients

BUTTERNUT SQUASH SAUCE

  • 1 small butternut squash (1 small squash yields ~2 cups or 480 g purée)
  • 10-12 cloves garlic, peeled and left whole
  • 1 ¼ cup raw cashews
  • 3 Tbsp lemon juice
  • 1/2 tsp sea salt (plus more to taste)
  • 1 Tbsp nutritional yeast (optional)
  • 1 ½ cups water (plus more as needed to blend)

NOODLES

  • 10 ounces dry lasagna noodles (gluten-free as needed // we used Tinkyada)
  • 1 Tbsp salt (for salting pasta water)
  • 1/2 tsp olive oil

FILLING

  • 1 ½ Tbsp olive oil
  • 1 large onion, diced (1 onion yields ~3 cups chopped)
  • 6 cups roughly chopped cremini mushrooms
  • 8 cups finely chopped kale (1 bundle yields ~8 cups)
  • 1/2 tsp each sea salt and black pepper
  • 1 tsp dried thyme (optional)

FOR SERVING optional

Instructions

  • Preheat oven to 425 F (218 C) and line a baking sheet with parchment paper. Slice your squash in half lengthwise and remove the seeds, but leave the skin on. Rub squash flesh with a bit of oil. Place garlic cloves on the prepared baking sheet and top with squash cut side down (the scooped-out squash should cover the garlic so it doesn’t burn). Bake for 30-40 minutes, or until the skin is blistered and golden brown and a knife inserted into the squash comes out very easily.
  • While the squash is cooking, bring a large pot of salted water to a boil. Cook the lasagna noodles in the salted water according to package instructions or until al dente. Then drain, set aside, and gently toss with a little olive oil to prevent the noodles from sticking together.
  • Heat a large rimmed skillet over medium heat. Once hot, add the olive oil and onion and sauté for 3-4 minutes or until softened, then add the mushrooms and sauté another 5-7 minutes or until lightly browned. Then add kale, salt, pepper, and thyme (optional) and sauté for another 5-7 minutes or until tender.
  • Once the squash is tender and cool enough to handle, scoop 2 cups (~480 g) roasted squash (adjust amount if altering number of servings) into a high-speed blender. Add roasted garlic cloves, cashews, lemon juice, salt, nutritional yeast (optional), and water and blend until smooth, adding more water and scraping down the sides of the blender as needed. It should be thick, creamy, and scoopable. Taste and adjust as needed, adding more salt for overall flavor, lemon for brightness, garlic for savory flavor, or nutritional yeast for cheesiness.
  • Reduce oven temperature to 350 F (177 C).
  • Assemble the lasagna in a 9 x 13 (or similar size) glass or ceramic baking dish. Add 1/2 cup (120 ml) sauce to the bottom of the pan and spread it evenly. Then add a layer of noodles followed by 1/3 of the filling. Repeat with two more layers of sauce, noodles, and filling. Then finish with a layer of noodles and the remaining sauce as the top layer (it should be a thicker layer fully coating the noodles).
  • Bake lasagna at 350 F (177 C) for 30 minutes or until the top layer is slightly dry and a little darker in color.
  • Carefully remove from the oven and let cool 5-10 minutes before serving. Then slice, serve, and enjoy. We recommend garnishing with freshly chopped basil and vegan parmesan cheese. See notes below for freezing instructions.

Video

Notes

*To make this recipe freezer friendly, prepare as instructed. Once assembled, cover well and freeze up to 1 month. To bake, preheat oven to 350 degrees F (176 C), cover with foil, and bake for 25 minutes (if thawed) or up to 45 minutes – 1 hour (if frozen). Then remove foil and bake for another 5-10 minutes or until sauce is bubbly and hot.
*Nutrition information is a rough estimate calculated with 1/4 tsp of the salt in the pasta water (since the full tablespoon isn’t absorbed into the pasta) and without optional ingredients.

Nutrition (1 of 6 servings)

Serving: 1 serving Calories: 436 Carbohydrates: 61.9 g Protein: 13 g Fat: 18 g Saturated Fat: 3 g Polyunsaturated Fat: 3.4 g Monounsaturated Fat: 9.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 519 mg Potassium: 878 mg Fiber: 8.6 g Sugar: 6.7 g Vitamin A: 10530 IU Vitamin C: 51 mg Calcium: 147 mg Iron: 4.1 mg

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  1. Helene says

    I decided to skip boiling the lasagna noodles and just to cook them longer in the oven with everything else. I regret doing that and wish I just followed the recipe. I’ll try to make it again at some point. I ended up having the cook the lasagna for 55 minutes in order for the noodles to cook (they were no-boil noodles). So it didn’t save time. I also kept the dish covered in the oven the entire time to help retain moisture in the lasagna but it still came out quite dry. I saved it by smothering it all in marinara sauce but obviously this dish was supposed to have a different flavor. I would also add more filling of some kind next time because everything is spread out a lot in 9×13 dish and it gives the impression of too much noodles and not enough filling

    • Support @ Minimalist Baker says

      Thank you for sharing your experience, Helene! Sorry to hear the no boil noodles gave you trouble. You can use a 9 x 9 baking dish for a taller lasagna, if preferred. xo!

  2. Sabrina says

    A bit time consuming but definitely worth it because it is very delicious! I prepared in the morning and baked later in the day.

  3. Catherine says

    Just realize my lasagna noodles are “oven ready” type. Can I use those with this recipe? or should I run back to the store! Help.

    Thank you

    • Support @ Minimalist Baker says

      Hi Catherine, other readers have reported success using oven ready noodles. Check the comments to see what they did!

  4. Teresa says

    This is absolutely incredible! I only did 3 cups of mushrooms and added Apple sage Fieldroast sausage. An absolute must make!

    Thank you,

  5. Stephanie says

    This recipe was soooo good! My non-vegan friends LOVED it, everyone took 2 servings it was so good! Real crowd pleaser. Flavors are on point. I put Trader Joe’s vegan cashew mozzarella cheese on mine and I feel like it elevated it even more, but I didn’t put it on the whole thing because I know not everyone likes vegan cheese, but if you want, I highly recommend adding the cheese on top for the last 10 minutes of baking.

    • Support @ Minimalist Baker says

      Hi Ashley, we haven’t tried with other veggies, but perhaps more onion and kale plus red bell pepper, zucchini, and/or roasted eggplant? Or we could also see vegan sausage or lentils working well! Hope you love it!

  6. Jen V says

    Outstanding! So warm, creamy, comforting – yet still feels healthy! Love the combination of the garlicky butternut sauce with the kale and mushrooms. My husband highly approved and wanted to eat the entire pan in one evening.

    • Support @ Minimalist Baker says

      Woohoo! We’re so glad you both enjoyed the recipe, Jen! Thank you for the lovely review! xo

  7. Chris says

    Awesome recipe. I had a spare butternut squash sitting around (who doesn’t?) and I put it to good use in this lasagna. Came out great.

    Love the method btw of roasting the garlic INSIDE the butternut squash to prevent from burning, it made the whole house smell heavenly.

    • Support @ Minimalist Baker says

      We love that trick, too! And we’re so glad you enjoyed the recipe, Chris! Thank you for the great review! xo

  8. Gillian says

    This recipe is delicious with the combination of beautiful butternut squash and garlic along with the kale and mushrooms. Thank you for a different take on lasagna once again! Love it. Helps me use some of my butternut squash from my garden. I added some hemp seeds and nooch to the top to add some additional crunch and texture.

    Note: If using no boil- noodles read further. I found that there wasn’t enough liquid to properly cook the no boil green lentil noodles from explore cuisine. Therefore, I would recommend doubling the sauce content if you have no boil noodles, as our noodles came out under baked.

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it, Gillian! No boil noodles can be trickier and we haven’t tested this recipe with them. Some other readers have reported using regular no boil noodles in this recipe with success, but perhaps the green lentil noodles do need additional liquid?

  9. Pam in Sacramento says

    This was fabulous! Your timing was perfect, because I had a giant Costco box of mushrooms that I was trying to decide what to do with. I used kabocha squash and baby spinach, because that’s what I had. It was so creamy and delicious. Next time, I’m going to add a can of white beans to the spinach and mushroom layer, because I’m always looking for ways to work in more beans. Anyway, I’ve printed out this recipe and added it to my “make again” binder where I keep recipes for regular rotation. This will definitely be a fall favorite.

  10. Catherine says

    I have been looking forward to making this, and it did not disappoint. Next time, I will probably do more butternut squash and/or less water for a thicker sauce. The roasted garlic inside the butternut squash technique was so fun and genius. Such a comforting meal and celebration of fall veggies!

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed that technique and the recipe, Catherine! Thank you for sharing! xo

  11. Nicole says

    This was amazing!!! I used Cappello’s noodles and I did add some pancetta but otherwise kept it the same. My kids and I gobbled it up!

  12. Nicole McKeever says

    Hello – Found my answer to my earlier freezing question. Thank you and very excited to make this dish.

  13. Nicole McKeever says

    Hello,
    Some of my family is strictly vegan and the rest will eat vegan without a problem. Though we will be having turkey for Thanksgiving I would like a vegan main dish and this just has to be the one. It sounds fab! My question, if frozen do I thaw before baking or what do you recommend? Thanks in advance.

        • Support @ Minimalist Baker says

          Hi Mindy, we don’t think it would be quite as good, but another reader reported it worked with 1 can of pumpkin, but was more liquidy. You’ll still need to roast the garlic, or at least sauté it! Hope that helps!

  14. Janelle B says

    I used chicken broth rather than water and used butter instead of oil to sauté the veggies. Also changed it from a lasagna to a baked macaroni and cheese casserole.
    The sauce and veggies together as absolutely amazing!! I can’t wait to serve this to my family for dinner tonight!!!

    • Support @ Minimalist Baker says

      Ooo interesting! Love the casserole idea. Thanks so much for the lovely review and for sharing your modifications, Janelle!

  15. Sara says

    This is delicious. I used canned butternut squash purée and left out the garlic. I think adding ground turkey or beef will be the addition for next time!
    Thank you for sharing this recipe!

  16. Nikki Odorisio says

    Perfect fall dinner! I added dried sage and white wine vinegar to the sauce for a little extra pop. Added lentils to the filling. Used no boil noodles with about 1 cup extra water in the sauce and the texture of everything was fantastic. Topped it with some fresh parsley and toasted pepitas. Yum yum yum! I’m stoked to make this again!

    • Support @ Minimalist Baker says

      Yay! We love to hear this. Thanks so much for the lovely review and for sharing your modifications, Nikki!

    • Aaliyha says

      Probably a silly question, but did you cook the lentils somehow before adding them to the noodle layers?

      Thanks
      Aaliyha

  17. Ashley Heninger says

    Made this tonight. Had to come back to share. So very delicious. Both kids (5yo & 2yo) wanted seconds and ate every last bite including the final bites of kale. Definitely making it again.

  18. Allison says

    So good! I used no-boil whole wheat noodles and covered the pan with aluminum foil for 40 minutes in the oven, then 5 uncovered. The bottom layer of the no boil noodles was a little hard, so next time I would probably mix some water in the sauce on the layer. This was delicious and will definitely make it again!

    • Support @ Minimalist Baker says

      Nice! Thanks so much for the lovely review and for sharing your experience, Allison! We are so glad you enjoyed!

      • Janice says

        This is delicious! I omitted the optional nutritional yeast but made no other changes. Roasting garlic under the squash is a great idea. We love it! Thank you!

        • Support @ Minimalist Baker says

          We’re so glad you enjoyed it, Janice! It’s one of our favorite tricks for roasted garlic =) Thank you for the lovely review! xo

  19. Lauren says

    This recipe is amazing!!! It is so delicious and flavorful. If you’re a slow chopper like me, budget more time than the 1.5 hours listed (from start to finish it took me around 2.25). The roasting garlic under the squash hack is absolutely genius! Thank you!!!

    • Support @ Minimalist Baker says

      Woohoo! We love to hear this. Thanks for the lovely review and for sharing your experience, Lauren!

    • Support @ Minimalist Baker says

      Hi Katye! We find that if our raw cashews are fairly fresh, they don’t need to be soaked for this recipe. Hope this helps!

  20. Lorena says

    delicious!! i modified the filling a little by adding oregano, smoked paprika, a pinch of cayenne, and garlic. i also added 2 cloves of fresh garlic to the butternut squash sauce once it was completely purée (along with roasted ones!)
    next time i make it, i would try to make the noodles at the very end. we all LOVED this recipe! thank you!!

  21. The Vegan Goddess says

    You had me at butternut squash and lasagna! I need to try this and will report back. I also need to try the other lasagnas, especially the lentil and eggplant.

    I made the zucchini eggplant the other day and will finish the leftovers today. I will comment there. : )

    • Support @ Minimalist Baker says

      Hi Carrie! We’d suggest checking out the other reviews to see what other readers have had successful with. We haven’t tried any ourselves yet but we think some good options would be eggplant, zucchini, or perhaps even crumbled tofu? Let us know how it goes if you give it a try!

  22. Deborah says

    Made this recipe today and not only was it easy, it had amazing flavor! My only modification was to soak the cashews in hot water while I prepared everything else. It made for an extremely creamy squash sauce. I also accidentally used oven ready noodles, but it turned out fine. My family has been vegan for years and yours is a site I turn to frequently because not only are the recipes easy and made with ingredients I usually have around the house, they’re delicious and very flavorful. Thanks so much!

    • Support @ Minimalist Baker says

      Woohoo! Thanks so much for the lovely review and for sharing your modifications, Deborah! We are so glad you find the blog useful and enjoy our recipes! xoxo

  23. June Siegel-Hill says

    WOW, this is the best lasagna I’ve ever had in my life!

    I like it so much more than a red sauce. It actually had a sweet flavor to it. I used two squashes instead of one. The roasted garlic and squash make the house smell amazing. I would use this cheesy sauce on other things too, it’s so good. I must’ve used more than the 6 cups of mushrooms and I think I used the Bella mushrooms. Fantastic. I’ve never enjoyed squash this much. Thank you.

    • Support @ Minimalist Baker says

      YAY! We love to hear this! Thanks so much for the lovely review and for sharing your modifications, June!

  24. maria misiura says

    I made this and it was THE BOMB! the mushrooms with the buttnernut flavor and kale were perfect. I added thyme to the mushrooms, and added more nooch. One can never have too much nooch, and I felt this recipe as written could have more. Also added some miso and veggie bouillon for some sharpness. I used Jovial brown rice noodles and did NOT pre-bake the noodles.

    • Support @ Minimalist Baker says

      Woohoo! Thanks so much for the lovely review and for sharing your modifications, Maria! We are so glad you enjoyed!

    • Support @ Minimalist Baker says

      Hi Laura! We haven’t tried it so we aren’t positive how much it would need or if the results will be the same… but possibly 1/2 cup? You could start with that and if you feel the mixture isn’t creamy enough you could add more. Hope this helps!

    • Support @ Minimalist Baker says

      Hi Deanna! It will have a stronger sunflower seed flavor, but should work texturally! We’d recommend soaking (and then draining) the sunflower seeds in boiling water for 20-30 minutes prior to blending. Let us know how it goes if you give it a try!

  25. Jessica says

    Could I prepare this today and then cook it tomorrow? Would I need to do anything different? Looks delish! Can’t wait to take it to our family lasagna night tomorrow.

  26. Anne says

    This recipe is amazing! I made it for dinner and used thinly sliced zucchini as a substitute for the lasagna noodles. Will definitely make again!

    • Support @ Minimalist Baker says

      Yumm – what a great idea! Thanks so much for the lovely review and for sharing your modifications, Anne!

  27. Bob says

    Made this exactly as is (with “imported” noodles), except I used 60 day aged Romano instead of the nutritional yeast (and doubled the amount). This was absolutely delicious, and that’s coming from someone who grew up in an NJ Italian family. I had to restrain myself from eating all the “sauce” before I even assembled it!

  28. Doris says

    I made this dish with gluten free noodles and omitted the oil to cook the onion and mushrooms. The result? The dish was simply wonderful! I intend to make it again using more butternut squash, like 3 to 4 cups instead of just 2. This first time, I used just the 2 cups of squash that the recipe called for and added an extra tablespoon of nutritional yeast for a total of 2. I used a cup of walnuts instead of the cashews as one member of my family has food issues with cashews. I did not add any extra water so the filling was very thick and creamy. The squash filling was what really made the dish special.

    Great recipe, please keep them coming!

    • Support @ Minimalist Baker says

      Wonderful! We’re so glad it turned out well with those modifications! Thank you for your kind words and lovely review, Doris! xo

    • Support @ Minimalist Baker says

      Hi Breanna, we haven’t tried with no boil noodles, but several other readers reported it worked for them! We’d suggest scanning the comments to see what they did. Hope that helps!

  29. Stephanie says

    Loved it! Satisfied my hunger for a hearty dish at season change. Did not follow exactly, my adaptions are as follows.

    1. I love cashews but haven’t been able to find them so I subbed raw walnuts
    2. Used other variety of hard squash offered by my CSA
    3. Added small amount of cow’s milk parm cheese because we’re not vegan
    4. Used Trader Joe’s no boil noodles and dipped them in the sauce prior to layering to ensure that they were moist enough to cook through. Did not add additional fluid and had great results! Did bake covered for 18mins then uncovered for 12, low broiled for about a minute to brown up the top.

    • Support @ Minimalist Baker says

      Hi Jennie, we haven’t tried with other veggies, but perhaps more onion and kale plus red bell pepper, zucchini, and/or roasted eggplant? Or we could also see vegan sausage or lentils working well! Hope you love it!

  30. Lindsay says

    SO YUMMY! Prepped everything in the morning and popped it in the oven at dinnertime. While we waited for it to cool, I pan toasted panko breadcrumbs in melted vegan butter for a topping (instead of vegan parm). It all turned out ah-mazing!

  31. Amanda says

    Really yummy! I also used gluten-free Tinkyada noodles and they fell apart quite a bit – next time I’d be gentler with them and use oil to prevent separation as recommended. I was craving something creamy and this was very satisfying!

    • Support @ Minimalist Baker says

      Hi Amanda, We’re so glad you enjoyed the recipe! Tinkyada noodles are a bit more fragile, especially when following the directions on the box. We like to cook them until al dente for best results! Hope that helps for next time!

  32. Leia says

    This turned out so well! I only have a food processor and didn’t soak the cashews but I think because of the butternut squash it was still super creamy and not at all gritty. I also didn’t precook my lasagna noodles and just cooked it for longer with some time covered. I also swapped chard for kale because it’s what I had. It tastes incredible, definitely going on the rotation for when I have company :)

  33. Tamara says

    This was AMAZING! I made everything almost exactly as listed in the recipe but added in a little of my homemade almond ricotta (vegan) and used spinach as I couldn’t find any good kale. We live in the Colorado mountains and this dish was perfect for a cold night with a bit of snow. My husband devoured it. Thank you! Saving this one!

    • Support @ Minimalist Baker says

      Aw, we’re so glad to hear you both enjoyed it, Tamara! Thank you for the lovely review and for sharing your modifications! xoxo

  34. Gigi says

    I made this today and my husband and I really enjoyed it. He said it was almost as good as the real deal. (That is high praise in his book.) It had a good mouth feel and was so creamy! I made a lot of changes based on what was in the house.

    I used a 15 oz. can of pureed butternut squash bc that is what I had. I didn’t have raw cashews and subbed full fat coconut milk. (maybe 2/3 of the can, mostly of the creamy part and a couple of tablespoons of the liquid.) So I left out the water and the cashews. I didn’t use the nutritional yeast. I did roast the garlic by itself in the oven.

    I am due to go to the store and was low on veggies. I used a couple of pitiful mushrooms and a large onion and 10 ounces of a plant based ground beef substitute.

    I did use the thyme and also added a couple of teaspoons of dried parsley and a teaspoon of dried basil. (Fresh would have been amazing.)

    This recipe was definitely outside of my cooking box and I am so glad I tried it! Thank you!

    • Support @ Minimalist Baker says

      Love your creative modifications and SO glad you enjoyed the result! Thank you for sharing, Gigi! xo

    • Support @ Minimalist Baker says

      Hmm, the garlic adds a lot of flavor to the sauce here, so it might be a bit bland without it. Perhaps roasted onion? Or a pinch of asafoetida?

  35. Emily says

    I recommend using a smaller pan than 9×13 – I was only able to make 2 layers of filling out of the recipe as stated and they were pretty thinned out. Super flavorful though and will definitely try to make again!

  36. Dorothy says

    Loving this riff off your butternut squash pasta (which is a near weekly staple in our home)! I added some brown lentils to the mushroom-greens mix.

    We used only a cup of cashews to make the sauce a bit thinner. Also made this a day in advance to make for an easier dinner

    Perfect lasagna! Thank you!

    • Support @ Minimalist Baker says

      Great addition, Dorothy! Thank you so much for the lovely review and for sharing your modifications! We’re so glad you enjoy both recipes! xo

  37. Emily says

    I am allergic to tomatoes and always miss out on dishes like these. Thank you for this recipe. I am excited to try it!

    • Support @ Minimalist Baker says

      We’re so glad you can enjoy this recipe, Emily! Let us know how you like it when you give it a try!

  38. Marketa says

    I did it exactly the same way, only I didn’t have enough mushrooms so I shredded one piece of smoked tempeh in the filling which was extra protein for the receipt and the taste was wonderful!

  39. Marketa says

    One of the best lasagna I have tried! Really super yummy and very different from the tomato one! This will be our favorite family vegan dish to repeat in the future.

  40. Sam says

    Any thoughts on using canned pumpkin? it would be slightly less than the full 2 cups, but close! Would still need to roast the garlic.

    • Support @ Minimalist Baker says

      Hi Sam, another reader reported it worked well with 1 can of pumpkin, but it was more liquidy. Hope that helps!

        • Support @ Minimalist Baker says

          Hi Ines, Sunflower seeds might work in place of the cashews or maybe 1/2-3/4 cup full-fat coconut milk (if not allergic) in place of the water + more squash to thicken? But we haven’t tried these modifications ourselves. Let us know if you give it a try!

  41. Karen Finkelstein says

    Another winner!! I saw this recipe yesterday morning and had to make it for dinner last night, and it sure is a crowd pleaser! I followed the recipe exactly and it was easy, delicious (very mushroomy) and filling. I have loathed mushrooms my entire life but slowly adding them for health benefits has made me now crave them lol – and this dish satisfies! I served it with bread sticks but a salad would be a great addition. Make this ASAP :)

  42. MissZ says

    We had this last night, but swapped out mushrooms, as I cannot eat them. Zucchini and Impossible were the requested substitutes. I also only had whole wheat Oven Ready lasagna sheets, but soaked them is hot water for 5 mins. This worked perfectly!

    This was delicious, filling and comforting as the weather starts to turn. I could have had another slice but glad I have some for lunch today. The sauce was just gorgeous – rich, creamy and velvety. Will definitely make again, perhaps with an eggplant filling. Thank you!

    • Support @ Minimalist Baker says

      Amazing! We’re so glad to hear it turned out well! Thank you for the lovely review and for sharing your modifications! xo

  43. Samantha P says

    Made this last night with Spinach instead of Kale. It was very good – make sure to use all the spices that recommended. I didn’t and it would have been much better.

  44. Susan Fox says

    Oh wow, thank you for this as I’ve developed a problem with tomato based dishes. Looking forward to making this.

  45. Savannah says

    Made this tonight- SO GOOD!!! I had to slightly wing it because my boyfriend doesn’t own measuring cups (lol) but it still turned out amazing! I added some chopped up vegan sausage to make it extra hearty and we both went back for thirds. Will definitely be making again!!! Thank you for the recipe!!!

    • Support @ Minimalist Baker says

      AMAZING! We’re so glad you both enjoyed it, Savannah! Love that addition too! Thank you for sharing! xo

  46. Mare says

    Do the cashews need to be soaked first ? (We have been thoroughly enjoying your recipes for the past year. Easy to make, practical ingredients and very tasty. Thank you!)

    • Support @ Minimalist Baker says

      Hi Mare, Aw, we love hearing that! It’s not essential to soak them, but you can. If you don’t have a powerful blender, soaking will help them blend more easily. Hope that helps! xo

  47. Amanda says

    Wow! Made this tonight and it was amazing. Tasted completely delicious. I will say that if I make it again, I might add some Harissa to the BNS mixture or something to give it a little heat. I also used no boil noodles, so would also use a little more water in that BNS sauce. And I would also do a little more veggies.

    • Support @ Minimalist Baker says

      Amazing! Thank you for sharing your experience, Amanda! We’re so glad to hear you enjoyed it! xo

    • Support @ Minimalist Baker says

      Hi Marianne, unfortunately a food processor won’t get the cashews creamy. You could try using more squash + coconut milk for a similar sauce that would blend in a food processor. Let us know if you try it out!

  48. Laura Sloan says

    I love squash and this was a great way to use it! I started making it and then couldn’t find any lasagna noodles in my pantry so I used rigatoni and made it into a casserole. It was so delicious! I can’t wait to make it as a lasagna. The flavor is perfect. Thanks again for another delicious recipe.

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it, Laura! Love your creative modification! Thank you for sharing! xo

  49. Leah LeBroc says

    OMG looks amazing. Only problem is the cashews as my daughter is allergic. Can you recommend a butternut sauce recipe without nuts?

    Thanks!

    • Support @ Minimalist Baker says

      Hi Leah, Sunflower seeds might work in place of the cashews or maybe 1/2-3/4 cup full-fat coconut milk (if not allergic) in place of the water + more squash to thicken? But we haven’t tried these modifications ourselves. Let us know if you give it a try!

  50. Nina says

    I love a lot of your recipes, this one looks so great! However someone in my family is allergic to nuts, so could you write what I could use as a sub for nuts and do you offer a nut free section?

    • Support @ Minimalist Baker says

      Hi Nina, sunflower seeds might work in place of the cashews or maybe 1/2-3/4 cup full-fat coconut milk (if not allergic) in place of the water + more squash to thicken? But we haven’t tried these modifications ourselves. Let us know if you give it a try! You can find our nut-free recipes by selecting “special diet” in our recipe index. Hope that helps!

    • Support @ Minimalist Baker says

      Hi Lauren, Sunflower seeds might work in place of the cashews or maybe 1/2-3/4 cup full-fat coconut milk (if not allergic) in place of the water + more squash to thicken? But we haven’t tried these modifications ourselves. Let us know if you give it a try!

  51. Lauren says

    I’ve made other recipes where cashews are used in the sauce to make them creamy, but you had to soak them in water prior to blending. Do the cashews need to be soaked first in this recipe? Or do you truly just add them in raw?

    • Support @ Minimalist Baker says

      Hi Lauren, it’s not essential to soak them, but you can. If you don’t have a powerful blender, soaking will help them blend more easily. Hope that helps!

  52. Allie says

    Hi Dana. I have a mushroom hater on my hands. Any ideas for a good mushroom swap? Thank you! Looking forward to trying this one!

    • Luci says

      I substituted one can organic pumpkin purée for the squash. This yielded more liquid than probably the squash which helped to use up my no boil lasagna noodles. It’s delicious! I will make this for Thanksgiving and add chopped walnuts to the mushroom mix

      • Support @ Minimalist Baker says

        We’re so glad those modifications worked well and you enjoyed the result! Also, VERY excited to hear it made its way onto your Thanksgiving menu =) Thank you for the lovely review, Luci! xo

  53. Brooke says

    Hi! Quick question: what would you use as a substitute for the cashews in the sauce? This recipe looks amazing, but I’m super allergic to tree nuts. Thanks for all you do – love your recipes! ✨

    • Support @ Minimalist Baker says

      Thank you for your kind words, Brooke! Sunflower seeds might work in place of the cashews or maybe 1/2-3/4 cup full-fat coconut milk (if not allergic) in place of the water + more squash to thicken? But we haven’t tried these modifications ourselves. Let us know if you give it a try!

    • Mackenzie Galloway says

      This is very garlic forward! I put a bit of cinnamon in the sauce to balance it out and it worked out great! If it seems like too much mushrooms and kale for the filling, it’s not. It cools down and you need it for all the layers.

    • Support @ Minimalist Baker says

      We think so! We think sugar pie pumpkins would work well. You may need to add more liquid if using a drier squash like kabocha. Let us know if you try it!

  54. Lisa says

    This looks amazing and I can’t wait to try it! But we’re not much of a mushroom family. Have you tried it with any other vegetable substitutions?

  55. Paula says

    This looks amazing and I have all the ingredients on hand to make it tonight! My only question is, my noodles are boil free, oven ready noodles. Do you think that would have the same outcome?

    • Support @ Minimalist Baker says

      Hi Paula, this sauce isn’t as watery as marinara, so we’re not sure if they’ll cook through well. But we haven’t tried it! Let us know if you do!

    • MissZ says

      I was going to ask the same question, as I want to make this tonight too! I have been told that we can soak the Oven Ready lasagna sheets in very hot water for 3-5 minutes to make them softer for the shorter bake time. I haven’t tried it, but will give it go. Good luck to us!

  56. Ali says

    This looks incredible! Although, we have a nut allergy at our house :( Can I use something in place of the cashews?

    • Support @ Minimalist Baker says

      Hi Ali, sunflower seeds might work in place of the cashews or maybe 1/2-3/4 cup full-fat coconut milk (if not allergic) in place of the water + more squash to thicken? But we haven’t tried these modifications ourselves. Let us know if you give it a try!