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
- Sweet Potato Lasagna
- 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.
Andrea says
Agree with others, takes time, but oh it was worth it !! My tiny 1931 kitchen with the 28″ of counter was a challenge! Tripled recipe. Added well cooked red lentils to sauce (blended) and red pepper flakes, sage, & nutmeg to sauce and veggies. Used uncooked noodles, so after assembling; I poured 3/4 cup of water over the top before putting in oven.
Ten stars !!!! This recipe is genius – slices beautifully making an attractive plate. The instructions are so well written –
Thank you !! It’s a keeper
Thank you so much for sharing your experience, Andrea! We’re so happy you loved it! xoxo
Dorothy Kumar says
Is there a nut free version or a substitute for the cashews?
Hi Dorothy, 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!
suzi says
I made this at our son’s house while visiting. Our three year old grand daughter had a blast creating it with me and loved it at the table, as did everyone else!! Will make this again now that I am home in rolls for simple single servings, which is kinda my jam. Thanks for this amazing recipe!! The sauce is really special, I have to say. Used brown rice lasagna noodles so was gluten free.
Suzi says
I also added a bit of vegan mozzarella to this. Followed along with everything else. Thanks again!!
Yum!!
Woohoo! We’re so glad everyone enjoyed this lasagna, Suzi! Thanks so much for the lovely review!
suzi says
Your’e welcome. Everything you teach us WORKS!! I’ve never once been disappointed or less than impressed with your recipes. Thank you Minimalist Baker.
Thanks so much for the kind words and support, Suzi!
Emma says
Do you alternate pumpkin and kale/mushroom layers, or put them both inbetween the same lasange sheets?
Hi Emma! We add them both at the same time!
Sandy JS says
I mostly followed the recipe. Didn’t have any whole garlic cloves on hand, so just I added minced garlic to the sauce in the blender. Added ground sausage to the filling , per BF’s request. Twas delicious. BF said I should contribute in our next pot luck kinda thing.
We love it! Thanks so much for the great review, Sandy!
Danielle says
Could you clarify the freezing directions? Do I bake the lasagna and then freeze? Or do I freeze the lasagna unbaked?
Either should work! In the notes below the recipe we give details for freezing the lasagna unbaked.
SNL says
I didn’t make the recipe as written* so I wasn’t going to write a review BUT I had to thank you for the veggie layer, I’m always looking for new ways to cook veg/pair veg together and this is a real winner. I loved that the veg kept it’s texture in the oven, it was al dente which worked great against the softer pasta. Also I’ve never made this type of pasta dish before and it was a lovely change to have veg included instead of making a side salad out of season. THANK YOU
*I’m not vegan so I made a béchamel sauce with onion purée, garlic, miso, cheddar, dried sage, leftover pumpkin sage béchamel sauce (miso gives you umami without calories from cheese) and my lasagne sheets were too old so I replaced with pre-cooked reginette/mafaldine (frilly edged spaghetti) instead so it became baked pasta which was a lovely trip down memory lane
Lovely! Thanks so much for sharing!
Rebecca says
Can I use no boil lasagna noodles for this recipe?
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!
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!!
We’re so glad you enjoyed it, Lucy. Thanks so much for the lovely review! xo
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.
That should work!
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!!
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!
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!
Aw, YAY! We’re so glad it was a winner, Lindsey. Thank you for the lovely review and for sharing your modifications! xo
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.
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!
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!
Hi Robin! We think assembling it, refrigerating it, and baking it the next day would work!
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!
Thanks for letting us know, Wendy!
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!
We’re so glad you enjoyed it, Jena! Thank you for sharing! xo
Allison says
This looks delicious! Is there anything I can sub in for the cashews?
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!
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!
Yum! Thanks for the great review and for sharing your modifications, Susie!
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!
Ooo sounds delish! Thanks so much for the great review and sharing your modifications, Sydney! We’re so glad you enjoyed this recipe. xo
Tina says
Can you portion freeze this AFTER cooking?
It may be a little watery when reheated, but otherwise, should be okay!
Vera Alb says
Literally the worst!!!! Noodles didn’t cook. Spent half the day making this and all ruined. DO NOT MAKE.
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.
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…
Hi Viv, did you make any modifications to the recipe?
Viv says
I did not. I usually don’t make modifications when I try a recipe for the first time.
Is it possible your squash was a dull color/flavor or the garlic cloves you used were especially small?
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.
Amazing! Thanks so much for the lovely review and for sharing your modifications, Jennifer!
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 :)
Yay! Sounds delish. Thanks so much for the kind review, Kat!
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?
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!
Rebecca says
This was delicious! Thank you for a delicious recipe 😊
We’re so glad you enjoyed it, Rebecca. Thanks so much for the lovely review! xo
Julia says
Hi- Can I use no boil lasagna pasta?
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!
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!!
Woohoo! We hope you both love it. Let us know what you think if you give it a try!
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.
Yum! Thanks so much for the lovely review and for sharing your modifications, Candice!
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!!
So glad you are enjoying this, Deanna. Love your tips as well! Thanks!
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.
Yum! Thanks, Kate!
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!)
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?
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
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 ;-)
.
xoxo!
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?
We’re so glad you and your family enjoy it, Julie! It may have some freezer burn, but otherwise, it’s fine to eat!
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.
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!
isobel wood says
Hello, I’m thinking of making this dish and I wondered if I could prepare the sauce 1 day ahead.
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!
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.
Yay! We’re so glad to hear it, Emma! Thank you for the lovely review! xo
Michaela says
I’ve made this three times this winter! It’s so good and it makes great leftovers.
Amazing! We’re so glad you enjoy it, Michaela! Thank you for sharing! xo
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!
Hi Jennifer, perhaps kabocha squash or acorn squash? Let us know if you try it!
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!
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!
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!
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.
Wonderful! We’re so glad you both enjoyed it! Thank you for sharing, Jen! xo
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!
We’re so glad to hear it, Michelle! Thank you for the lovely review! xo
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.
Yay! Thanks so much for the lovely review and for sharing your modifications, Barb!
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 :)
We are SO glad you enjoy it! Thank you for the lovely review! xo
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.
Yay! Thanks so much for the great review and for sharing your modifications, Danielle! Glad the results were worth the effort!
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.
Yay! So glad you all enjoyed. Thanks so much for the review, Wanda!
Meghan says
This is one of my family’s favorites!
We’re so glad you and your family enjoy it, Meghan! Thank you for sharing! xo
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.
We’re so glad you enjoyed it, Sandy! Thank you for the lovely review and for sharing your modifications! xo
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!!!
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!
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
Hi Pri, it’s not necessary for this recipe! But you can do that if you’d prefer.
Christina says
Can you use fresh noodles instead of dry noodles that require boiling?
Yes! Another reader mentioned using Cappello’s with success (if not vegan/egg-free).
Karin says
Absolutely delicious!!! And the leftovers (if there’s any) taste so good the next day.
Yay! We’re so glad you enjoy it, Karin! Thank you for sharing! xo
Jeannie says
Hi, I can’t wait to try this recipe! Should I soak the cashews before blending?
Hi Jeannie, we didn’t find it necessary, but you certainly can!
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!
Woohoo! Love to hear this. Thanks so much for the lovely review, Noelle. So glad everyone enjoyed!
Ashley K. says
Looks incredible! Any suggestions for a cashew sub here? Im allergic but would love to make this!
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!!
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!
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?
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!
Lucy says
must-trymust try!!
Can you freeze the leftovers and if so, what would the reheat instructions be?
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).
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 :)
Smart! Thank you for the lovely review and for sharing your modifications, Sarah! xo
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.
Yay! Thanks so much for the lovely review, Julie. So glad you enjoyed!
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. :)
Woohoo! Thanks so much for the lovely review, Meredith. So glad you all enjoyed!
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.
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!
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!
Whoop! We’re so glad you enjoyed it, Kacey! Thank you so much for the lovely review! xo
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.
Great! Thank you for sharing your experience! xo
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!
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!
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.
We’re so glad you’ve been enjoying it, Jeannine! Thank you so much for the lovely review and for sharing your modifications! xo
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!
Amazing! All those modifications sound DELISH. Thanks so much for the lovely review, Bryanna!
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.
Love your additions, Rachel! We’re so glad everyone enjoyed the result! Thank you for sharing your experience! xo
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”.
Wow, so wonderful to hear that everyone enjoyed! Thanks so much for the lovely review and for sharing all your modifications, Christine!
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.
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!
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!
Love your modifications, Kate! We’re so glad it was worth the effort! Thank you for sharing! xo
Juliana says
I made it and was so delicious!
Easy to make it with the steps you provided
Thank you
We’re so glad to hear that, Juliana! Thank you so much for the lovely review! xo
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
Yay! So glad to hear everyone enjoyed! Thanks so much for the lovely review, Selen!
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.
Amazing! We’re so glad you enjoyed it for Thanksgiving! Thank you for the lovely review! xo
Kelsey says
Can you use no boil lasagna noodles instead?? This looks amazing.
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!
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!
Love that idea! Thanks so much for sharing, Lexie. So glad you enjoyed!
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
Woohoo! Thanks so much for the lovely review, Katelyn!
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.
Woohoo! Thanks so much for the lovely review and for sharing your modifications, Susanna! We’re so glad everyone enjoyed!
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
Ha, the layering can be tricky! We’re so glad you still enjoyed it! Thank you for sharing, Desiree! xo
Megan says
For a noodle-free version do you think this would be good with eggplant instead? Trying to think about the flavor/texture profile to figure out what would work best. Thanks!
That could work! We’d suggest using this recipe as a guide. Or perhaps zucchini would pair better flavor wise?
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!
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
Elizabeth says
Hi! Can this be preassembled the day before and cooked the next day?
Hi Elizabeth! We haven’t tried it but we think it would work, yes!
Deborah says
Elizabeth, wondering if you tried preassembling a day before and how it turned out. Thanks!
Elizabeth says
Hi Deborah,
I did not fully assemble the day before but i did make the sauce and the filling in advance, stored separately. Then the next day I assembled the lasagna and cooked it, and it came out good.
Deborah says
Thanks, Elizabeth!
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
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!
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? … )
Love those ideas! Thanks so much for sharing, Kristin!
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!!
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!
Michelle says
Same issue here!
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?
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!
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.
Wonderful! Love that it worked well with those substitutions, too! Thank you for sharing, Katy! xo
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.
Wonderful! We’re so glad you and your family enjoyed it, Cher! Thank you for the lovely review! xo
Kara Henschel says
Hello, about how many oz of crimini mushrooms will yield 6 cups roughly chopped?
About 15 oz!
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!
Thanks for the review, Hiwot! Love the addition of tofu in the filling. So glad you enjoyed!
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 😁
Yay! We love to hear this. Thanks so much for the great review, Lee!
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!
Woohoo! Thanks so much, Caroline!
chelsie Aldridge says
loved this recipee so tasty , I made extra ese sauce but really didn’t need to !
can this sauce be used in other dishes ?
We’re so glad you enjoyed it! It can definitely be used in other ways! It would go well in nearly any pasta dish.
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!
We’re so glad you enjoyed the result, Kelsey! Love your additions too! Thank you for sharing! xo
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?
Woohoo! We’re so glad you enjoyed it, Susan! Yes, a microwave would work for reheating individual portions.
Becky says
Hello! Can I make this ahead of time and refrigerate for 6-8 hours for the day before baking?
That should work well!
Sun says
Hello! Great recipie!! I will try it this week.
Can we replace cashews with another nut? Almonds? Pecans? What do you suggest?
Thanks a lot!!!
Hi Sun, cashews are best for creaminess, but blanched almonds might be okay! Let us know if you try it!
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!
Amazing! Love to hear this. Thanks so much for the lovely review, Megan!
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.
Aw, we LOVE everything about this, Paige! Thank you so much for your kind words and lovely review! xoxo
Ashley says
I have family that is allergic to mushrooms – any suggestions for a substitute I can use? Thanks!
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!
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!!
We’re so glad you and the family enjoyed it, Katie! Thank you for sharing! xo
Nicole says
How did you add the field roast sausage? Did you crumble or slice it? Thank you!
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!
Moran halsted. says
I am going to try this. How much red pepper flakes should I use? I can’t use nuts. Nora
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.
We’re so glad you enjoyed the recipe, Mary! Walnuts would add a nice crunch. Thank you for the lovely review! xo
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
Love that, Medi! Thank you for sharing! xoxo
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!
Amazing! Thank you for sharing, Tonia! xoxo
Samantha says
This was delicious! Thank you for posting up recipe :) will definitely be making again
We’re so glad you enjoyed it, Samantha! Thank you for the lovely review! xo
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!!
Woohoo! We’re so glad you enjoyed it so much, Anna! Thank you for the lovely review and for sharing your modifications! xo
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
Amazing! We’re so glad the whole family enjoyed it! Thank you for sharing, Laura! xo