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
4.91 from 130 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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    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Rebecca! 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 ourselves and cannot guarantee results. Hope this helps!

  1. Lucy S. says

    This is DELICIOUS! The butternut squash sauce is luscious. This was by far the best recipe I have made from MB. It took a while once all ingredients were prepped but totally worth it. I doubled the recipe and made 3 layers of a 9x13x3 pan. I had 2nds it was THAT good!!

  2. Natalie says

    Hello,
    I would like to know if I can make this 2 days ahead and store it in the refrigerator before baking.

    Thank you.

  3. Cori Wheaton says

    Hi there! Wondering if you can recommend some modifications to substitute the cashews? I was thinking kite hill ricotta, would this work? Ive been vegan for 5 years now and just cannot get myself to like cashews or even tofu blended into a sauce. But I really want to make this for Christmas dinner, and think the vegan ricotta will do the trick! Any insight will help, thank you!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Cori, we think it would work from a flavor standpoint, but in our experience, almonds don’t get quite as creamy as cashews. We can’t remember how creamy the Kite Hill ricotta is though! If you try it, we’d recommend starting with less water. Hope that helps! We’d love to hear if you try it!

  4. Lindsey Andes says

    This meal was OFF THE CHARTS. A total win.
    I added chicken Italian sausage to the kale, mushroom filling and used Zucchini as my lasagna noodles and it was delicious!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, YAY! We’re so glad it was a winner, Lindsey. Thank you for the lovely review and for sharing your modifications! xo

  5. Sophia says

    Excited to try out this recipe for Thanksgiving! Could I ask if you soak the cashews first to make a more creamy sauce? Thank you.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sophia, We find that if our raw cashews are fairly fresh, they don’t need to be soaked for this recipe. But you certainly can soak them for a creamier result, especially if using a blender that isn’t as powerful. Hope this helps!

  6. Robin says

    I’ve made this lasagna, it is SO good!

    I want to make it the day before a party, would you recommend preparing it and baking it then reheating or should I assemble and fridge it then bake it the next day?

    thanks!

  7. Wendy says

    Hello Minimalist Baker! I’m unsuccessful in getting the “metric” option to open on my iPad. Would you kindly check that button for functionality? Thank you! So eager to try this recipe, and will definitely do so either way:)
    Cheers!

  8. Jena Leslie says

    This was SO good! The sauce is AMAZING! I did sub veggie stock for water per some comments.
    I aLao added some Italian sausage to the filling mixture and added a tiny bit of Gouda cheese in between layers. It was heavenly!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Allison, 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!

  9. Susie says

    Delicious! I’m gluten and dairy free, but not vegetarian. I made the following modifications: used chicken broth instead of water for the sauce and also added some curry powder to the sauce; added chili pepper flakes to the kale/mushroom like other folks suggested and also added fresh sage, fresh thyme and fresh basil at each layer. Before baking, I added a mixture of vegan parmesan and mozzarella to the top. Thanks to the other reviews for the tip to use the food processor to chop/prep – very helpful!

  10. Sydney says

    This is wonderful! I made a few adjustments for more flavor: nutmeg and sage in the sauce is a must! Dried fennel, tarragon, garlic and apple cider vinegar in the greens and mushrooms – I held back with one clove and a splash of vin. bc of the garlic in the sauce, but could easily go heavy on it next time and it wouldn’t compete. I also added some chickpea/white beans in while cooking the mushrooms. Next time I’ll be making extra sauce for reheating, the noodles absorb quite a bit when it cools. Oh and I used Jovial gf lasagna noodles, pre-cooked for the recommended 4 minutes. Definitely going in the Fall rotation. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Ooo sounds delish! Thanks so much for the great review and sharing your modifications, Sydney! We’re so glad you enjoyed this recipe. xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Vera, so sorry to hear this recipe didn’t work out for you! Did you pre-cook your noodles before assembling? Unfortunately we haven’t tested this recipe with “no-boil” noodles, so we don’t think it would work without pre-cooked pasta.

  11. Viv says

    This was good but honestly I was expecting more flavor. If I make it again I will tweak the recipe; maybe add veggy broth instead of water in the sauce and vegan worcestershire sauce in the filling. It’s not bad, just a little bland…

  12. Jennifer says

    I made this for my family last night and we all loved it. The only thing I did a bit different was to add a tbsp of miso to the squash sauce and a few chili flakes to the kale mix. We used a no cook gf lasagne sheet so followed the recommendation to add 1 cup of water to the sauce. Everything was perfect! Thanks so much for another family favourite.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! Thanks so much for the lovely review and for sharing your modifications, Jennifer!

  13. Kat says

    I am GF, DF, but not vegan so I subbed with some ground beef instead and I loved it. Keep up the amazing work and thanks for all the amazing recipes that cater to all different types of food allergies/intolerances!!! Big fan of the inclusivity :)

  14. Rachel says

    Hi!

    I was wondering if you think it might be possible to substitute another acid for the lemon juice. The dish looks amazing, but my husband has an intolerance to citrus. Maybe white wine vinegar? Or would that be too strong?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Rachel, we do think that would be too strong. Maybe apple cider vinegar, but we’d suggest starting with only 1 Tbsp. Hope that helps!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Julia, 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 ourselves and cannot guarantee results. Hope this helps!

  15. Katie says

    I am so so excited about this recipe. My husband can’t eat tomatoes and we both can’t have dairy so lasagna was taken off the table. Now I can make it!! Thank you!!

  16. Candice says

    Hi,
    This recipe inspired me to make a vegan Lasagne and it turned out so well. I made the butternut sauce following the recipe and it was really good. Love the amount of garlic 😄 I reduced the amount of water as my butternut was quite moist. I played around with the filling a bit. I made a red onion, shredded broccoli, mushroom and spinach filling and mixed this together with about 2 cups of white sauce (margerine, flour, oatmilk, ground flaxseed) to give it some moisture and hold it all together. I added in a middle layer of walnut and bean ‘mince’ as I had this to hand. The whole thing came out perfectly. Loved how this held together so well when dishing. Even the meat eating hubby loved it. Thanks for the inspiration.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yum! Thanks so much for the lovely review and for sharing your modifications, Candice!

  17. Deanna says

    So So Sooo delicious! This is my second time making this and this time I chopped the onions, kale and mushrooms in the food processor, and that saved me a bunch of time! It truely is a top tier gourmet dish, and I highly recommend trying it!! Thank you!!

  18. Kate A says

    Great recipe. Lots of prep but worth it. I added carmelized cherry tomatoes to the sauce (a basket full) and it really amped up the flavor. Great vegan crowd pleaser.

  19. Lauren says

    I absolutely LOVE this lasagna!! The butternut squash sauce is delish and I’ve ended up making it multiple times (just the sauce) and putting it on other noodles! (The first time I made the lasagna I used gluten free pre-cooked noodles and it was terrible, so DO NOT use these!)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you for sharing your experience, Lauren! We’re so glad you enjoy the sauce and lasagna! We wonder what brand of gluten-free noodles you used?

  20. Jessica says

    I love your recipes. Please use actual measurements, maybe with a range. For example 400-500 grams (or ounce equivalent)

    You state here 6 cups of mushrooms, roughly chopped. I think that cup measurements are only any use for liquids as they don’t vary unless you don’t use the actual CUP measures. Weight with a range is much better than using cup measurements, particularly for ingredients that aren’t uniform in shape or mass. Cup Mushrooms for mushrooms will vary considerably if chopped fine or coarse when placed in a cup but their weight will not. There are lots of recipes that I don’t want to attempt as the outcome could vary considerably with what you’d intended. As I said though, I have made numerous of your recipes but this is a serious issue for me with attempting others of yours

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jessica, We hear you and understand your concern. You can find the weight measurements by clicking “metric” beneath the ingredients header. Since some readers don’t have kitchen scales, we strive to offer multiple options for measuring. Hope that’s helpful!

      • Jessica says

        You are awesome!! I hadn’t spotted that metric option before. Your recipes have clearly always been faultless and I am completely happy again. Thank you so much, especially for such a courteous response ;-)
        .

  21. Julie Guerra says

    I LOVE this recipe! It’s a big hit with my meat eating in laws. I’ve made it fresh a few times but froze it last time, closer to 2 months ago. Do you think it’ll still be good/safe?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you and your family enjoy it, Julie! It may have some freezer burn, but otherwise, it’s fine to eat!

  22. Lee says

    Can you use frozen squash or frozen puréed squash? I always have a hard time cutting into raw squash.
    Can you substitute spinach for kale?
    Also, can you use no-boil lasagna noodles?
    Thank you.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lee! We think frozen and cooked squash should work well here, and spinach too! 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 ourselves and cannot guarantee results. Hope this helps!

  23. isobel wood says

    Hello, I’m thinking of making this dish and I wondered if I could prepare the sauce 1 day ahead.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      That should work, yes! It may thicken slightly in the refrigerator overnight, though, so perhaps let it come to room temperature before you want to use it!

  24. Emma says

    Amazing! Made exactly as written and this was delicious and so very elegant (like fine dining). Definitely something I’ll consider making when I want to impress.

  25. Jennifer says

    I would love to make this, or a variation of it. I do not like the sweetness of butternut squash. Is there any substitution or modification of this recipe you could recommend that would eliminate the sweet flavor? Thank you!

      • Jennifer says

        Kabocha squash perhaps might work. I definitely prefer savory flavors over sweet, so squashes are challenging for me to find varieties that are bland enough not to impart sweetness into my dishes. Thank you for the suggestion!

  26. Ashley says

    Hi there!
    Can you advise re: adjustments needed if using noodles that are oven ready? I’m worried about the sauce/noodle ratio and it will also need to be cooked.
    Thanks so much!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ashley! We haven’t tried tried it ourselves but other readers have had success by adding 1 cup of extra water to the sauce when using no-boil lasagna noodles. You might want to taste and adjust the sauce, though, in case it’s not flavorful enough with extra water. Let us know how it goes!

  27. Jen says

    Great recipe. I’m not a big mushroom person so I decided to make a half batch to test in case I didn’t like it. After reading some comments about wanting extra sauce I decided to halve the noodles/filling but make the full sauce amount. Used a 9×5 bread pan and it worked out perfectly. Husband added red pepper flakes to balance sweetness on his and really enjoyed.

      • michelle says

        straightforward to make and SO delicious! truly a delight :) added extra lemon, nooch and red paper flakes to the sauce for extra fun & the basil on top adds a great burst of flavor to complement the dish! thank you for this wonderful recipe!

  28. barb says

    Loved it just made some changes. Made an 8 by 8 with chard and button mushrooms along with no cook whole wheat lasagna noodles. Roasted 10 large garlic and used half in sauce saved rest for another use was scared it would be too much. Skipped the nutritional yeast and baked it in glass dish with lid on. Did two layers of filling. Agree with other posters that more sauce could be used and why I choose an 8 by 8 along with limited oven capacity. So good will make again. Thank you for this vegan recipe a new regular favorite dish.

  29. Sna says

    LOVED THIS SO MUCH! One of my favorite’s now! I found that I need more of the sauce than what this recipe calls for, but that’s just my preference. Overall, great recipe and I make it whenever I can :)

  30. Danielle M says

    I have a husband who despises vegetables, especially mushrooms and kale, so I really minced the mushrooms. He loved this and gave it 10 out of 10. I made it as is but also added about 1 1/2 cups of freshly grated Parmesan Reggiano throughout the layers as well as chopped basil in the layers with the veggies. Super delicious. The only downfall was that it took a really long time to make and I’m an expert in the kitchen. I gave myself 1 1/2 hours, but it was more like three hours by the time it was ready. Also, be sure to have a dishwasher, because there are tons of dirty dishes making this. Next time I will keep this in mind and plan accordingly.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! Thanks so much for the great review and for sharing your modifications, Danielle! Glad the results were worth the effort!

  31. Wanda says

    Made this tonight and my family just couldn’t stop eating it. Wow! Definitely bookmarking this page. Thanks so much for the recipe.

  32. Sandy P. says

    Loved this recipe! Added farmer’s cheese to the filling since we’re vegetarian, shows how versatile this recipe is. Loved also adding some more fresh herbs! The perfect holiday meal.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Sandy! Thank you for the lovely review and for sharing your modifications! xo

  33. Sarah says

    I am very new to vegan cooking and was a little intimidated by this recipe, but it turned out so well! In fact this is the first recipe review I’ve ever left but I had to share in case anyone else was feeling intimidated – don’t be! I followed the recipe almost exactly with the only changes being (1) adding red pepper flakes to the kale/mushroom/onion mix, (2) more salt in the butternut squash sauce, and (3) I used oven ready lasagna noodles and made this a day early so I cooked the whole thing for 60 minutes straight out of the fridge instead of 30 minutes. Such good comfort food! Would never guess it was vegan if I hadn’t made it myself. Thank you minimalist baker!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! We love to hear this. Thanks so much for the wonderful review and for sharing your experience, Sarah. So glad you enjoyed this recipe!

  34. pri says

    I am going to try this recipe on saturday. Do I need tocover it with foil and bake like that? That is what normally i have done whenever i have made lasagna

  35. Noelle says

    This lasagna won over every non-vegan at Christmas and ended up being a popular entree! My mother begged me for the recipe. :) I love the warm, cheesy, comfort-food palate of this dish and can’t wait to make it again!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! Love to hear this. Thanks so much for the lovely review, Noelle. So glad everyone enjoyed!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ashley! If you can have them, macadamia nuts might be a good option? Or perhaps a package of silken tofu, though we haven’t tried it and we think the flavor might be too strong. Let us know how it goes if you try any substitutions!

      • Danielle says

        Hi!

        I am interested in your suggestion of adding a package of silken tofu to the recipe. I was looking for ways to potentially add some more protein. Is there anything you recommend doing to mitigate the stronger flavor…?

        Or do you have any other suggestions for getting some more vegan protein options in?? Would cooked lentils potentially work?

        If not I’m very excited to just try the recipe as is!!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Danielle, you could use some cashews and some silken tofu to get the benefits of the richness from the cashews and protein from the silken tofu. Otherwise, some readers have mentioned adding lentils or field roast vegan sausage to the filling. Hope that helps!

  36. Stephanie says

    I’m not vegan or vegetarian, but my husband has a hard time with dairy so would love to give this a try. However, I cannot stand mushrooms (I’ve tried many varieties, cooked in different ways and just can’t do it), is there any substitutions you can recommend?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Stephanie, We think more onion and kale plus red bell pepper, zucchini, and/or roasted eggplant would be nice. Or we could also see vegan sausage or lentils working well! Hope you love it!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lucy, it’s best to freeze before baking (see notes for instructions). If freezing after cooking, it may be a little liquidy, but should work. You can freeze single servings and reheat in the microwave or in a 350 F oven until warmed through (about 15 minutes).

  37. Sarah says

    This was such an easy recipe– a total go-to for weeknight meals. Instead of dry lasagna noodles, we used Capello’s cooked gf noodles to cut down on prep time. We also increased the garlic ratio a bit and used rainbow chard in place of the kale. The foundational recipe is so easy to tweak to create different flavor profiles! Will be adding chili flakes next time to counterbalance some of the natural sweetness of the squash :)

  38. Julie Gindy says

    I made this today with Simply Nature Organic Green Lentil Lasagna sheets, and you don’t have to precook the noodles! WOW! so good, thanks for the great New Years recipe and for ALWAYS having the best recipes.

  39. Meredith Becker says

    This was absolutely delicious. I soaked my cashew for added creaminess and put a tad bit of sausage in there… but seriously, all the flavors were there in that cheesy butternut squash sauce. My kids loved it. :)

  40. Christine says

    My daughter and I made this for Christmas and it was delicious. Visually it was also an impressive dish – perfect for a holiday. The leftovers were really good the next day. I wasn’t successful roasting the garlic cloves under the squash – they ended up burning on one side. Might have been more successful if I had roasted them without peeling them first. I just ended up using 1 head of roasted garlic, which I already had in the freezer.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! So glad you enjoyed this dish, Christine! Sorry about the garlic – we haven’t had that experience but leaving the papery skin could definitely help. Thanks so much for the review!

  41. Kacey says

    This recipe was amazing! I didn’t quite have the 6 cups of mushrooms but will make sure next time. I only had enough for 2 layers but this was still the best butternut squash lasagna ever. Thank you!

  42. T. Cross says

    Following this recipe was easy (I did use frozen squash) and delicious, especially for a newbie to plant based eating. I shared it with meat eaters and they loved it too! Thanks for sharing your recipe.

  43. Elise says

    Do you think it would be okay to use pre-cut butternut squash to roast with the garlic?
    I need to save a *bit* of time and thought this might help!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      That should work. We’d suggest adding the garlic to the baking sheet about half way through the baking time so it doesn’t burn. Hope that helps!

  44. Jeannine says

    I love this lasagna! I modify mine a little by using both butternut squash and sweet potatoes and i use spinach instead of kale. I don’t use any nutritional yeast or vegan cheese. It’s so tasty and freezes well.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you’ve been enjoying it, Jeannine! Thank you so much for the lovely review and for sharing your modifications! xo

  45. Bryanna says

    I made this as our Thanksgiving centerpiece! So flavorful! I did 1.5 c. mushrooms and 1.5 c. impossible meat. I also added some (vegan) cheese on top. Last thing, I added Dana’s almond ricotta cheese as an additional layer. HUGE hit! Thanks as always for making the holidays special Minimalist Baker!

  46. Rachel says

    I should have pre-boiled the pasta as per the recipe, I used Jovial brown rice lasagna noodles and they needed a full hour covered in the oven plus extra liquid to get really cooked. I sauteed a lot of fresh thyme, rosemary, and sage, some red pepper flakes and half a can of tomato paste with the mushrooms, onions and kale , plus reconsituted dried porcini mushrooms and their liquid. And put fresh basil in the layers before baking. It was delicious and no one missed cheese at all.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Love your additions, Rachel! We’re so glad everyone enjoyed the result! Thank you for sharing your experience! xo

  47. Christine Damu says

    I made this for a group of choir singers who came to our church. For 14 hungry eaters, I made 2.5x recipe. They loved it. My only changes: I used no-boil noodles and added a bit extra water when baking. I baked it 2 days ahead of time and kept it in the fridge, then heated it up with a bit of extra water around the edges, covered, at 350 for about 45 min. I topped with toasted, chopped hazelnuts and parsley. I did not have nutritional yeast or vegan cheese and it was plenty flavorful without. Also, I could only find roasted cashews instead of raw. I didn’t find the taste overpowering or too “nutty”.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Wow, so wonderful to hear that everyone enjoyed! Thanks so much for the lovely review and for sharing all your modifications, Christine!

  48. Alexis says

    Wow! This was so delicious! It was perfect for a cold night when I wanted comfort food. This IS time-intensive, but the dish is worth it. I used no-boil gluten free noodles and tried to parboil them which was a big mistake as they stuck together like glue. I used another person’s suggestion and just dipped each noodle strip in the sauce before putting it in the dish and it cooked just fine. I might also double the mushroom/kale filling because it was so good.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! So happy to hear that this recipe was a success for you, Alexis. Thanks so much for the review, we’re so glad you enjoyed!

  49. Kate says

    This was delicious. It took a lot of time but it was worth it. I loved the creamy filling. I used fake ground meat instead of mushrooms and added a little tomato sauce to the butternut sauce. The cashews were a really good idea. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Love your modifications, Kate! We’re so glad it was worth the effort! Thank you for sharing! xo

  50. Selen says

    I made this lasagna for Friendsgiving, what a crowd pleaser it was! The shop had run out of regular noodles (as per the holiday season) so I used Tinkyada’s rice noodles instead. It was my first time using gluten free lasagna, and it turned out good. Especially my cashew sauce got many compliments. The lemon juice brings in so much flavor! Thanks x

  51. The Student-turned-Doctor @ Food for Dissertating says

    This was so delicious! It stood in for my Thanksgiving meal this year because I wasn’t up to Thanksgiving celebrations. I loved the butternut squash sauce.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kelsey, we’d suggest taking a look in the comments to see how other readers used no boil lasagna noodles with success! Hope you love it!

  52. lexie d says

    Fantastic,comforting recipe! I was looking for something that tasted great but also had some added veggies and nutritional benefits and this was it! I followed directions as is and it ended up cooking well and tasting amazing!! Highly recommend! I did it on a day I was off work so I had a little more prep time but overall wasn’t too hard to make! I added a white bean purée on top for some added protein,may add it in the layers next time as well!

  53. Katelyn says

    Delicious! This lasagna is the perfect fall comfort food. The filling and sauce combination was so addictive and I added some tofu ricotta on top. Thank you for sharing

  54. Susanna says

    I made this for Thanksgiving and it was a hit with Omni and veggie folks. I added a small eggplant and a bell pepper to the filling just because. Instead of kale I used a whole bag of power greens from Costco. I made it with regular uncooked lasagna noodles the day before and popped it in the fridge overnight. It cooked great following the instruction. Will definitely remake it.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! Thanks so much for the lovely review and for sharing your modifications, Susanna! We’re so glad everyone enjoyed!

  55. Desiree says

    i apparently don’t know how to layer lasagna because the top layer for me had the sauce and the veggies but it turned out great! used honeynut squash instead of butternut since i had them around and one worked great! would def make again. 10/10

  56. Alex says

    Really good. First time making lasagna. I kind of screwed up the order of a couple things and put too much of the butternut sauce on the bottom, but it was still great.
    Thanks so much for the recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Alex! The layers aren’t so important for taste, more so presentation =) Thank you for sharing your experience! xo

  57. Hazel says

    Morning I can’t have onions or anything from the onions family what do you Suggest I can add to it to give it flavour.
    Regards Hazel

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Hazel! For the filling, we think celery would be a nice substitute here. If you can’t have garlic, we’d suggest using a couple Tbsp of nutritional yeast instead for the sauce. Hope this helps!

  58. Kristin says

    I enjoyed the flavors of this lasagna SO MUCH! I didn’t get it the full *5* because I usually like more filling to noodle. It could’ve been user error from first time making it, but I’ll plan on making more filling next time. It also gets the imagination going about what other tasty things I could add in! (Some sort of tempeh sausage addition? Or a “pink” sauce with some marinara? … )

  59. Kelsey says

    Hi there! Sounds delicious. Is there anything we could substitute in for the Cashews. My husband is allergic but I would love to make this. Thanks!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kelsey, 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!

  60. Amanda James says

    I would LOVE to make this for the day before thanksgiving, but we have a family member with a severe nut allergy. Is there a way to make the butternut squash filling nut-free?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Amanda, 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!

  61. Katy says

    So yummy! I made this for my family for my husband’s birthday. It’s a keeper in the rotation. My kids are not fans of mushrooms so I substituted Beyond sausage. I also used no boil gluten free noodles and baked it for one hour (covered). A hand blender also worked just fine to blend the sauce ingredients.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Wonderful! Love that it worked well with those substitutions, too! Thank you for sharing, Katy! xo

  62. Cher says

    Great recipe. My husband and daughter enjoyed too. The only modification I made was using spinach instead of kale. I will definitely make this again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Wonderful! We’re so glad you and your family enjoyed it, Cher! Thank you for the lovely review! xo

  63. Hiwot says

    Hi everyone – this was pretty good. I added leftover cheese to the top layer which was yummy. I also threw in a pack of tofu (that was frozen, dethawed, and squeezed out like a sponge) to the butternut blender mix. Overall this is something I’d make again, the tofu definitely made is so filling!

  64. Lee says

    I made this and it was awesone! It tasted so cheesy, couldn’t tell it was vegan. I strongly recommend this recipe. Wonderful 😁

  65. Caroline says

    I’m just adding to what most others have already said: this is a winner!!!! It’s the most perfect fall comfort dinner. Totally easy to make, I mean there is a level of effort involved anytime you make lasagna, but it’s not any harder than a traditional lasagna, and this is delicious!!!! It would wow guests at a dinner party and it wowed my picky 13 year old!! Thank you for a fabulous recipe that I will be making again and again!

  66. Kelsey says

    Seriously yum! It was an effort for me just because I didn’t have fresh lasagne sheets so had to par-boil the instant lasagna sheets to make sure they cooked through- otherwise it would have been easy. I added some cannelloni beans and red pepper flakes to the pumpkin mix but otherwise made it as written. Delicious – thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed the result, Kelsey! Love your additions too! Thank you for sharing! xo

  67. Susan says

    I made this and it was a hit!!
    Question: I’m planning to make this again and freeze it – I saw instructions for heating it up in the oven but would it be possible to heat it up in the microwave as well?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! We’re so glad you enjoyed it, Susan! Yes, a microwave would work for reheating individual portions.

  68. Megan DeShields says

    This lasagna is incredible! I made it for a friend’s birthday and everyone devoured it. The favor was spot on, so good, and roasting the garlic inside the scooped out bulb of the squash is genius. I roasted the mushrooms in the oven too to concentrate their flavor a bit since it was on already. I would gladly make, serve and eat this again!

  69. Paige says

    I made this day before yesterday and followed the recipe exactly, although I did use the tip of adding field roasts apple sage sausage to the filling. This is a very delicious and comforting and beautiful dish. Everyone loved it, and I will definitely be making this again and again. It is totally worth the effort, (which isn’t really that much), and a perfect fall dish. Thank you for such a wonderful and dependable recipe! I have not posted my picture on Instagram yet, but I will tag you when I do.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, we LOVE everything about this, Paige! Thank you so much for your kind words and lovely review! xoxo

        • Avatar for Dana @ Minimalist BakerSupport @ 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!

  70. Katie says

    This recipe was fantastic. Everyone had three helpings except my 5yo. I added the veggie Apple Sage sausage (field roast brand) and I really enjoyed having that savory flavor with the sweet squash. Next time I would cook up a full 16oz box of noodles just because I like having a lot. I also bought already chopped kale to make prep faster and will try canned butternut squash next time and see how the flavor compares. We aren’t big kale fans but this was just amazing. Thank you for another awesome recipe!!

      • Katie says

        I just broke it apart into pieces with my wooden spoon as I cooked the filling in the pot. I might pulse it in my food processor next time to try and break it up quick and easy next time!

  71. Mary says

    This is delicious! I’m working on going vegan, and this recipe doesn’t make me want for ricotta – it’s super creamy without dairy! I included the kale stems finely chopped, and they add a nice little crunch. Chopped walnuts would might be nice with the mushrooms, too. I’ll definitely be reaching for this recipe often during the cold months.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed the recipe, Mary! Walnuts would add a nice crunch. Thank you for the lovely review! xo

  72. Medi says

    A really lovely recipe! A nice change to the usual lasagna but just a nice. I did add some more veg but worked just as good. Will make again

  73. Tonia says

    Delicious! I used no boil noodles and did as another reviewer did, added 1 extra cup of water to the sauce and it turned out perfect. I used minced garlic instead of roasted as I have a ton. I sprinkled with organic dried rosemary and my boyfriend used red pepper chili flakes, both were yummy. Thank you for another amazing, healthy recipe!

  74. Anna says

    Oh my godddd this recipe is delicious! We used a whole head of garlic and about 9 tbs. of nutritional yeast because that’s where the magic is. The lasagna was so fun to make, and the taste was phenomenal!!! I am generally not the biggest fan of butternut squash or mushrooms but the additional nutritional yeast and garlic gave it a rich Alfredo-y flavor. We also threw in some red pepper flakes. The end result was die for!! Can’t wait to make this again!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! We’re so glad you enjoyed it so much, Anna! Thank you for the lovely review and for sharing your modifications! xo

  75. Laura Akida says

    Made this! Delicious!!
    I made extra sauce- 4 cups squash, same nuts, garlic and lemon juice, more salt and water.
    Mozzarella on top. My kids enjoyed it