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!
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.
The result is a smooth, balanced, rich sauce that takes the place of both the “cheese” and “sauce” layers of a classic lasagna.
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)!
The final component is the sautéed onion, mushroom, and kale filling seasoned simply with salt, pepper, and (optional) dried thyme.
Layer it between comforting noodles and creamy sauce.
Then bake to bubbly perfection and garnish with vegan parmesan cheese and fresh basil for even more flavor!
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
- 8-Ingredient Zucchini Lasagna (GF)
- Lentil & Eggplant Lasagna
- Spaghetti Squash Lasagna Bake
- Easy Vegan Lasagna
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!
Butternut Squash Lasagna (Vegan, GF Optional)
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
- Freshly chopped basil
- Vegan parmesan cheese
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
*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.
Emily says
This recipe was lovely — flavorful, hearty, and filling. I always make a double batch when I make lasagna, because if I’m going to take the time to make lasagna, I’m going to get a frozen meal as a backup for future me to pull out some night. I’m especially grateful to have another of these on hand.
Any lasagna is going to take some time and use a ton of dishes. This one was time-consuming, yes, but not as bad as lasagna can be, and the dishes, likewise, weren’t as bad as I expect with lasagna. Using frozen kale and soaking instead of boiling the noodles helped streamline the process. The next time I make it, I may add a can of white beans to the sauce for some additional protein.
Our tiny food critics weren’t excited about it, but they ate it, which I’ll take for a recipe packed with vegetables and without cheese. The adults loved it, even my meat- and cheese- loving spouse, so this will go on the list to reintroduce to the kids in a few months and see if they like it better.
That’s a smart way to do it! Thank you for sharing your experience, Emily!
Christine L Read says
Do you really have to boil lasagne noodles or is there a substitute of the sheets?
Hi Christine, We haven’t tested with no boil noodles, but other readers have reported success using no boil noodles by adding an extra cup of water to the sauce. Hope that helps! We’d love to hear what you think when you give it a try! xo
Kay Dee says
I made this and it was absolutely delicious. The butternut squash sauce had a rich creaminess and the kale mushroom filling was the perfect counterpart to the buttery-feeling sauce. My husband and I enjoyed this over three days…it makes a lot. I ended up using a mix of button mushrooms, shiitake, and portobello. The next time I make this, I might ad some chopped sun dried tomato…I think that would add another dimension to the dish. Sometimes the cashew/nutritional yeast type recipes taste a little repetitive, but I didn’t think this was the case at all for this lasagna. Will make again!
Yay! We’re so glad you and your husband enjoyed this lasagna and that you’ll be making it again. Sun-dried tomato sounds like a wonderful addition. We would love to hear how that goes! Thank you for sharing, Kay! xo
Barb Mockus says
Loved this, thank you! Made it as my main course for vegan Thanksgiving. The flavors were perfect for fall and very filling for my meat eaters. I made this exactly as described. My only modifications I made were to soak dried porcini mushrooms in water overnight, and use the soaking liquid in place of water for the sauce. Cooked porcini, shiitake, and cremini mushrooms in olive oil but also added vegan butter for extra flavor. From start to finish it took about 2.5/3 hours because of all the dishes, prep, etc. But worth it, leftovers are delicious!
We’re so glad it was worth the effort, Barb! Thank you for the lovely review and for sharing your modifications! xo
Sue says
Absolutely delicious lasagna. The meat lovers loved and had seconds. Freezes absolutely beautifully. So nice to be able to make ahead, thaw and heat. Love this recipe.
Amazing! We’re so glad this one was a hit with all eaters. Thank you for sharing your experience, Sue! xo
Vera (from Lisbon, Portugal) says
What a treat for lunch today!😃
I wasn’t too confident about the end result, because I was short on mushrooms and didn’t have any kale, so I’ve used spinach instead.
But it turned out so good that I can only imagine how better it may be with more mushrooms.
I was truly satisfied: delicate flavors, but a hearty meal.
Thank you, MB team!🙂
Thank you for the lovely review, Vera! We’re so glad it turned out well even with some modifications! xo
The Vegan Goddess says
I love the sauce and filling. Unfortunately, I tried a brand of pre-cooked gf lasagna noodles that had a strong, overpowering bad taste that ruined the dish so I had to toss most of it. It would have been amazing otherwise. : (
I mixed the leftover garlicky butternut sauce into spaghetti squash and steamed peas and topped it with your vegan parm recipe. That was a delicious way to enjoy the sauce.
Oh no! What a bummer on the lasagna noodles ruining it. That sounds like a delicious way to use the leftover sauce though! Thank you for sharing!
Mel says
Can I make this the day before in fridge then bake the next day?
Yes!
Lindsey Cockburn says
Love this recipe! So warm and comforting. I added extra water and seasonings (salt, nutmeg, cinnamon, cayenne) to the sauce and used sausage instead of mushrooms. So good. Thank you for always creating such easy, nutritious, and filling meals!
Yum, we love your creativity with it, Lindsey! Thank you for your kind words and wonderful review! xo
Tina says
The best lasagna i have ever made!
Whoop! We’re so glad to hear it, Tina. Thank you for the lovely review! xo
Liz says
I made this last night according to the recipe instructions. Husband and I both found it lacks flavour. If I make it again I’ll use broth instead of water in the sauce, and add some miso as another reviewer did. I’ll add sage to the mushroom filling as well. We felt it wasn’t creamy and could use a ricotta of some sort. I had to make extra sauce because the amount in the recipe didn’t cover it. I used about 1.5x as much. Based on the photos in the website they used a smaller dish than what is recommended in the recipe and that’s possibly why.
We’re so sorry this one wasn’t a winner for you, Liz! It’s usually a favorite! Is it possible you were using an especially small squash? Did it give you 2 cups of purée after roasting? We’ve made this lasagna in both size pans without issue and find it to be very saucy. Adding more salt should help with the flavor, as well as making sure you’re using a squash that’s deep orange in color. Ricotta would be a lovely addition!
Liz says
Hi MB – yes I weighed the squash to get 2 cups. I had a large squash and one half gave me 500g.
Thank you for the additional info! Sorry this one was a miss for you!
Sheila says
What a wonderfully creative recipe! Turned out sooooo good. My mushroom hesitant husband even liked it. I added liquid smoke to the mushrooms and let them get crispy. I also diced the onions very small and let them get very soft. Great for leftovers!
Aw, thank you for your kind words and lovely review, Sheila! We’re so glad you and your husband both enjoyed it! xo
Dana Chalamet says
This looks and sounds AMAZING (of course), but curious if anyone has made it with fresh sage instead of the dried thyme? I will for sure try it AS written just to see how it turns out (I’m sure it’s incredible), but am ALSO going to make it using the sage as cooked butternut sqaush and sage are a heavenly match in my opinion. 😋 As usual, thank SO much for all your wonderful recipes. I so appreciate you! 💞🙌🏼💫🙏🏼🌿✨
Thank you for your sweet words, Dana! Yum, we love that idea to incorporate sage. Another reader did report success adding a little sage to the filling! We could also see this pine nut sage topping being a really delicious alternative to the vegan parmesan!
Dana Chalamet says
That actually sounds incredibly delicious, adding the pine nut and sage to the top. And after reading others questions, I also LOVE the idea of making it as a BAKE, using rigatoni (or penne). I definitely see this (both versions) becoming another favorite, FAVORITE (I have many of Minimalist Bakers that are!). 💞
Aw, we SO appreciate your support, Dana! And we love that idea of making it into a bake, too! Please let us know if you try it! xoxo
Jackie says
Are there any recommendations for adding meat to this recipe?
Hi Jackie, we think a ground Italian chicken sausage sautéed until crispy would be delicious added to the filling!
AS says
The end result was delicious, but I did not have enough filling or sauce to make 3 layers, let alone end with a layer of noodles covered in sauce. I would double or triple the sauce next time and double the filling. I added lemon zest to the sauce which gave it an extra nice tang. It is absolutely delicious and will make again. Note that prep took me at least an hour and a half.
Thank you for the honest feedback! Sorry to hear it gave you some trouble, but we’re glad you enjoyed the flavor! xo
Katie says
My husband can’t eat tomatoes anymore so we were really missing lasagna. Then I found this recipe and what a special gift, so good!!! It’s a little bit of effort (as any good lasagna is) but well worth it!!
Aw, yay! We’re so glad you found this one and that you and your husband can both enjoy it :) Thank you for sharing, Katie! xo
Jane says
I don’t have a high speed blender. Could I substitute unsalted cashew butter? If so, would I still use 1 1/2 cups? Thank you! This issue prevents me from trying so many recipes…
Hi Jane, thank you for this feedback and sorry to hear it prevents you from being able to make many of our recipes! Cashew butter might work here. You would likely only need about 1/2 cup. Another idea would be to try 1/2-3/4 cup full-fat coconut milk in place of the water + more squash to thicken. Hope that helps!
Victoria says
My kids refuse mushrooms. Can you suggest an alternative to the 6 cups of mushrooms?
Hi Victoria, yes! We think more onion and kale plus red bell pepper, zucchini, and/or roasted eggplant would be nice. Or we could also see sausage (vegan, as needed) or lentils working well! Hope that helps!
Katherine C. says
This looks AMAZING! I would love to try it! I have a question though – if I prep & assemble it in the morning, can I put it in the fridge for a few hours before baking? Would that be okay? I’d love your input on it!
That should work beautifully!
Kelsey Myerson says
Delicious!!!
We’re so glad you enjoyed it, Kelsey! Thanks so much for the lovely review. xo
Anna says
What would be a good alternative to cashews to accommodate nut allergies?
Hi Anna, 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!
Jaime says
This looks amazing but I really struggle with mushrooms. Any ideas on subs? Would finely chopped walnuts work here instead, or would I lose out on some moisture from the mushrooms?
Hi Jaime, We think more onion and kale plus red bell pepper, zucchini, and/or roasted eggplant would be nice. Or we could also see sausage (vegan, as needed) or lentils working well! Hope that helps!
Sara says
I made this last night and it was amazing. Deeply comforting and delicious. Will definitely make again! Thanks for another great recipe.
Yay! We’re so happy to hear you enjoyed the recipe and will be making it again. Thank you for another lovely review, Sara! xo
Yay! Thanks so much for sharing, Megan! xo
Grishma Patel says
HI there! this recipe is on my list for thanksgiving dinner!
One question for you
– Can I go ahead and use the quick / easy bake lasagna?
I will also add some ricotta into the lasagna filling as we are not completely against dairy !
Hi Grishma, We haven’t tested with no boil noodles, but other readers have reported success using no boil noodles by adding an extra cup of water to the sauce. Hope that helps! We’d love to hear what you think when you give it a try! xo
Megan says
Wow! I was so sure that this was going to be great that the doubled the recipe the first time making it and wow – this did not disappoint. Made for a special birthday meal and it was the star of the show!
Whoop! We’re so glad it was a hit at the birthday. Thank you for sharing, Megan! xo
Katie says
I made this for a second time in a month. This recipe is so delicious! I made a tofu ricotta to add to the layers and this will be forever in my rotation. You always knock it out of the park with your recipes!!
Aw, thank you so much for your kind words and lovely review, Katie! Great idea to add tofu ricotta for more protein. Thank you for sharing! xo
Abby says
This sounds delicious. Can I use a different type of pasta like rigatoni or fusilli? If yes should I adjust sauce amount ?
Hey Abby! That should work, but we don’t think it would have the same layers. It would be more of a pasta dish! The sauce should be the same if you use the same amount of pasta.
Heather says
Absolutely delicious! It was very time consuming so I definitely would recommend having everything in place and ready to go before you start. My kitchen was kind of a hot mess when I was done (that’s also really just on me though 😬). I couldn’t find cremini mushrooms so I used mini portobellos. Otherwise, I stuck to the original recipe. I would definitely make this again!
Thanks so much for sharing, Heather! We’re so glad you enjoyed! xo
Chris says
Cremini mushrooms and baby Bella mushrooms are the same thing. It’s a marketing thing.
Colleen says
Should I soak the cashews ahead of time like a lot of your other recipes require?
Hey Colleen! If you have a high-speed blender, soaking the cashews isn’t necessary in this recipe!
A. Robin Francis says
Could I use canned butternut squash puree,?
Thanks
Hi, we don’t think it would taste as good, but another reader reported it worked okay with 1 can of pumpkin, though it was more liquidy. You’ll still need to roast the garlic, or at least sauté it! Hope that helps!
Kristin Park says
This looks great! I occasionally will eat vegan but am not a fan of certain substitutes. Could you tell me how you would do the squash sauce if using dairy?
Hi Kristin, you might be able to do half and half (or heavy cream + water) in place of the cashews and water, but we haven’t tested it that way and aren’t sure if the sauce will turn out as thick. For serving, you can use regular (dairy) parmesan cheese. Let us know if you do some experimenting!
Abby Cannon says
I made this an loooooved it! Have you ever tried using sweet potato instead of butternut squash? I’m only asking because I have a ton of the former and not one of the latter.
Hi Abby, we haven’t, but that sounds lovely! It may have a sweeter flavor. Let us know how it goes if you try it!
Kathi in NM says
A delicious lasagna concoction. To speed up preparation ( though not vegan) I substituted a jar of a high quality butternut squash pasta sauce.
Used drained frozen kale. Used no boil
lasagna noodles. Topped with grated Italian cheeses. Covered while baking to ensure noodles cooked adequately.Similar to another recipe I
make will add cooked lentils to boost protein.
We’re so glad you enjoyed it, Kathi! Thank you for the lovely review and for sharing your shortcuts! xo
Andrea says
Excellent recipe!!! You guys have created so much joy in my household. We have dietary restrictions and are major foodies – your food philosophy lines up so well with our own, and ingredients are spot on. Just a note – the butternut squash – it took 2 small squashes to get 2 cups. I love how nutrient dense this is – the kale, mushrooms, squash, cashews – so much healthier than actual lasagna. Thank you guys!!!
Aw, this makes us so happy, Andrea! Yay for delicious food despite dietary restrictions. Thank you for sharing! xoxo
Jennifer says
I really appreciate your recipes. I was wondering if the Butternut Squash Lasagna work well if I added vegan ricotta (made from Okara)?
That would be a delicious addition! It will be extra rich and savory.
Kirsten DiGiorgio says
I always add layers of vegan ricotta when I make this. Always a crowd pleaser even with the non-vegans! I make my vegan ricotta by mashing tofu with garlic powder, salt, lemon juice and nutritional yeast. And there’s usually some leftover sauce to freeze to throw with some noodles for an easy weeknight dinner too. Delish!
Amazing! Thank you for sharing, Kirsten!
jane says
Beautiful! I used fresh lasagne sheets and spinach instead of kale – just had to double the amount of spinach as 8 cups shrunk to nothing. This is on rotation for sure.
We’re so glad you enjoy it, Jane! Thank you for sharing! xo
Catherine says
Can this be made with fresh lasagna noodles and the day before?
Yes to both! For best flavor/texture, we would suggest assembling the day before and baking the day of, but it will work either way. Reheating in the oven is best if baking ahead.
Catherine says
Do I need to add water for the fresh pasta?
Hmm, good question! Maybe a little extra water in the sauce so it doesn’t dry out too much from the lasagna sheets soaking up extra moisture. Especially if you’ll be reheating it the next day.
Catherine Mirck says
Planning to prep Saturday and cook on Sunday.
It would probably still be good to add a little extra water (it shouldn’t hurt anything!).
EDWARD MORDEN says
Really good base dish as well. Made this with sliced brussel sprouts, I don’t even like b sprouts, Big crowd loved it. I can imagine a whole range of greenery.
Amazing! We’re so glad it was a hit. Thanks for sharing, Edward!
Tmoo says
Just made this… Delicious! I was out of onion (!) But it didn’t matter. Added a little sage to the veg. Didn’t have mushrooms so I added cauliflower and vegan meat crumbles to the kale. Will make this again!
We’re so glad you enjoyed it! Thank you for the lovely review and for sharing your modifications! xo
Sherry Considine says
Can I use no boil lasagna noodles for this recipe?? My damage this for me for my birthday and it was DELICIOUS ‼️ I want to make it but only have no boil noodles.
Hi Sherry, we haven’t tested with no boil noodles, but other readers have reported success using no boil noodles by adding an extra cup of water to the sauce. Hope that helps!
Shannon says
I love this recipe, I bring it every year for the plant bas d option at our big family holiday dinner. Even my meat eating cousins beg me to bring it.
Can you offer ideas what to do with the remaining roasted butternut squash that didn’t get used in the sauce? I have slightly over a half of roasted squash left.
Hi Shannon, yes! You could use it to make soup, pasta, or freeze for future uses. Hope that helps!
Carrie says
Can this be made with fresh lasagna sheets? And also frozen using fresh lasagna sheets?
Hi Carrie, yes, we think that would be fine!
Ellie says
I made this last night using the no-boil noodles. I think this was a mistake as there was not much moisture in the fillings. I ended up with a very dry lasagna. The flavors were great though! I love the butternut sauce amped up with a touch of white miso paste.
Sorry it didn’t turn out right, Ellie. We haven’t tested this recipe with no-boil noodles and do recommend cooking for best success. Other readers have had success using no boil noodles by adding an extra cup of water to the sauce, so perhaps that’s the trick?
Tina Dimitrion says
I just made this and my kale is not as bright green as in the picture. Should I next time saute the kale separate from the mushrooms? Looks like the recipe says to add to the same pan.
Looking forward to tasting this!
Hi Tina, it’s fine if it’s not bright green! If you want it to be more bright in color, you can cook it for less time next time.
theresa says
To clarify based on your note about making this freezer friendly: should i bake it before i freeze it? Or freeze unbaked? What have you tested? hosting a meat-lovers-meet-herbivore thanskgiving dinner, and looking for one less thing to prep day of… thanks!
Hi Theresa, freeze it unbaked. We hope you love it! Happy Thanksgiving!
Sarah says
I made this recently for a Friendsgiving and overall I’d say it was a hit! I followed the recipe with the exception of not having Thyme at home and it turned out pretty well. If I made this recipe again (which I’m totally saving because it was a great vegan meal) I would likely add some crushed red pepper to the sauce, and add some vegan parm cheese to the veggies like another person suggested. I used oven ready noodles and added a bit more water to the sauce as suggested and it turned out just fine.
Yum, those additions sound lovely, Sarah. Thank you for sharing! xo
Georgie says
Just wondering if you think I could use spinach instead of kale
Hi Georgie, yes! Spinach should work great in this recipe.
Marni Neuburger says
Can this be made ahead and not baked for about a day or so? Thank you!
Hi Marni, we haven’t tested that, but think it should work well. Let us know if you try it!
Chana Krevsky says
This was so delicious. I used a bit less lemon juice. Otherwise it was perfect. I used a square dish and liked that there was lots of sauce. Definitely worth the time to make it. Thank you!
We’re so glad it was worth it, Chana! Thank you for sharing! xo
Brittany says
This was super delicious and worth the time it took to make. I made a few alterations, but overall I can tell without them it would still be a hit! I added some fresh Sage and miso to the sauce, plus a bit of nutmeg as one user suggested. I also whipped up some tofu ricotta to add some extra depth and protein, it blended perfect with the sauce. I wasn’t sure if I should cover it with foil, so I did for about 20 minutes of the cooking and did 15 minutes uncovered. Everything was the perfect taste and texture, can’t wait for the leftovers!
Amazing! Thank you for the lovely review and for sharing your modifications, Brittany! xo
Caroline says
I love this recipe! It turned out great and tasted so good. I didn’t change a thing. My non vegan friend loved it as well! I will be making it again. Thank you for another great recipe.
We’re so glad you and your friend enjoyed it, Caroline! Thanks for sharing. xo
Melissa says
Made this in a smaller tray, using no mushrooms and heart of palm lasagna. Really good! I need a better blender for cashews!
Lovely! Thank you for sharing, Melissa! A high-speed blender is definitely helpful for getting cashews to be super creamy.
Colleen says
Hi
Can you use oven ready lasagne noodles?
Thx!
Hi Colleen, Other readers have had success using no boil noodles by adding an extra cup of water to the sauce, but we haven’t tried it. Let us know if you do!
Bethany says
Without cashews in the pantry, I subbed cooked chickpeas in the squash sauce which thickened it wonderfully. Didn’t need to adjust any of the other ingredient amounts to taste but did add about 1/4 tsp nutmeg to the squash sauce. We mixed parmesan into the veggie filling and topped the lasagna with it before cooking. This is a cozy fall treat, thank you for the recipe!
Lovely! Thanks so much for sharing, Bethany! xo
Connie Lamberes says
I just made and ate all of this! This recipe was phenomenal! Loved it! I am single and have been eating this every morning for breakfast. It’s perfect and wouldn’t change a thing!
AMAZING! We’re so glad you enjoyed it, Connie. And we love that you’ve been having it for breakfast! Thank you for sharing! xo