This post contains affiliate links. Please see our disclosure policy.

Comforting Butternut Squash Lasagna is vegan comfort food bliss! Made with tender squash, meaty mushrooms, and cheesy tofu “cheese,” it is perfect for Sunday supper, holiday meals, and more. Naturally gluten-free and bursting with vegetables!

slice of butternut squash lasagna

This recipe was originally published on January 30, 2014. It was updated with new recipe information and photos on December 20, 2024.

This vegan butternut squash lasagna recipe proves that eating plant-based doesn’t require giving up our favorite foods! Tender roasted squash is layered with savory tomato sauce, tofu “cheese,” and hearty mushrooms for a comforting and delicious meal even meat eaters will love!

Lasagna was one of my favorite meals growing up. My mom wasn’t the biggest cook, but she made it quite often and she made it so well. It was love on a plate, layered with noodles, sauce, cheese, and turkey meat (we didn’t eat red meat).

Naturally, when I transitioned to veganism, creating a plant-based version of this dish was high on my list. I found the best substitutions—swapping firm tofu for ricotta and adding cheesy nutritional yeast to the sauce—and I also discovered that lasagna doesn’t need noodles to be amazingly delicious! 

Tender roasted squash adds flavor and texture while keeping the dish light and nutritious, eliminating the need to take a post-dinner nap! Because this butternut squash lasagne (as the Italians say!) is made with squash instead of noodles, it’s naturally gluten-free, too.

For more tasty vegan pasta recipes, check out my Mushroom Alfredo Pasta, Vegan Creamy Pasta with Seared Mushrooms, and Vegan Pasta Puttanesca.

butternut squash lasagna  ingredients

Ingredients

Butternut Squash: This recipe calls for one large squash, peeled, halved, and thinly sliced into half-moon shapes, or 5 cups of squash. If needed, you can also use two small butternut squash.

Mushrooms: For hearty texture and umami! You can use any combination of 4 cups of sliced shiitake, white button, cremini, or oyster mushrooms.

Baby Spinach: This tender and sweet green adds color, nutrition, and flavor. If needed, you can also use kale, chard, or collard greens.

Firm Tofu: When blended, this has a texture similar to ricotta. Use a 14 oz block and drain off any excess moisture before blending.

Nutritional Yeast: Also known as ‘nooch,’ this adds plant-based cheesiness and nutrition to the sauce and tofu ‘cheese.”

Tomato Sauce: To make the lasagna sauce. Use a 14 oz can of plain tomato sauce, not marinara or pasta sauce.

Seasonings: Dried Italian seasoning adds classic Italian flavor. Sea salt and black pepper enhance the other ingredients.

Garlic and Herbs: Use minced fresh garlic for the best results, though bottled can work in a pinch. Fresh tarragon and rosemary had delicious herbaceous notes. If needed, you can substitute 1 teaspoon each of dried tarragon and rosemary.

Olive Oil: For roasting the squash, sautéing the garlic, and cooking the mushrooms. You will need 4 tablespoons or 1/4 cup of virgin or extra virgin olive oil.

How to Make Butternut Squash Lasagna

  • Roast Squash. Preheat oven to 350°F and line a rimmed baking sheet with parchment paper. Toss the sliced butternut squash with 2 tablespoons of olive oil and season it with 1/2 teaspoon sea salt. Spread the squash onto the baking sheet. Use a second baking sheet or layer it if it doesn’t all fit. Roast the squash for 30 minutes, until tender but not mushy. Keep the oven at 350°F after removing the squash.
  • Make Tomato Sauce. Heat 1 tablespoon of olive oil in a saucepan over medium-high heat. Add the minced garlic and cook for 30-60 seconds until golden, being careful not to burn it. Reduce the heat and stir in the tomato sauce. Add 1/4 cup of the nutritional yeast, dried Italian seasoning, and black pepper. Cover the sauce and simmer on medium-low heat as you cook the mushrooms and spinach.
  • Cook Mushrooms & Spinach. Heat 1 tablespoon of olive oil in a large skillet on medium-high heat. Add the mushrooms and a generous pinch of sea salt, and stir. Cook for 5-8 minutes, stirring the mushrooms periodically, until they release moisture. Add the spinach, tarragon, and rosemary. Stir well, remove from heat, and drain the mixture in a fine mesh or a cheesecloth-lined strainer.
sautéing mushrooms and spinach
  • Make Tofu “Cheese.” Break the tofu up and place it in a food processor. Process until smooth, then add the remaining 1/2 cup of nutritional yeast, apple cider vinegar, and 1 1/2 teaspoons salt. Process again until smooth and season with additional salt to taste.
  • Assemble. Coat an 8×8-inch baking dish with olive oil or non-stick cooking spray. Line the bottom of the baking dish with a layer of roasted squash. Spread on 1/2 cup of tofu “cheese,” sprinkle 1/2 cup of the mushrooms and spinach, and spread on half of the sauce. Repeat the layers in this order until all ingredients have been used.
  • Bake. Place the lasagna in the preheated oven (350°F) and bake for 40 minutes or until golden brown and bubbling around the edges. Let sit at room temperature for 5-10 minutes and enjoy hot!
overhead baked butternut squash lasagna

Jenné’s Recipe Pro-Tips

  • Keep the oven on. Don’t turn off the oven after roasting the butternut squash; you will also need it to bake the lasagna.
  • Cook simultaneously. Save time by prepping other parts of the recipe while previous components cook. That is, while the squash roasts, make the sauce. While the sauce simmers, sauté the mushrooms and greens!
  • Don’t burn the garlic. It tastes bitter and unpleasant. For the best flavor, cook it for just 30-60 seconds, stirring it periodically, until golden brown.
  • Layer as desired. Once you’ve added the roasted squash, layer on the remaining ingredients in the desired amounts. I prefer to add them in 1/2 cup increments to keep the layers visible, but you can make thicker layers if desired.
  • Let the lasagna rest. After baking, let the lasagna rest at room temperature for at least 10 minutes to let the sauce thicken, making for easy serving and a beautiful presentation.

Recipe Variations

Adapt this butternut squash lasagna recipe to your preferences or ingredients on hand with any of the following adjustments:

  • Different Squash: Don’t have or don’t prefer butternut squash? Simply substitute zucchini or another winter squash, such as honeynut.
  • Vegan Cheese Topping: For an extra “cheesy” finish, sprinkle the vegan squash lasagna with dairy-free vegan mozzarella or parmesan shreds halfway through the baking time.
  • Greens: Swap chard, kale, or collard greens for the spinach for a delicious and still nutritious twist!
butternut squash lasagna on plate

Serving Suggestions

Enjoy this vegan lasagna recipe hot, served with your favorite Italian side dishes, such as hot crusty bread, garlic bread, a green salad, or any of the following recipes:

Make Ahead Directions

This vegan lasagna can be made up to two days ahead of time. Prepare it as directed, omitting the baking step. Refrigerate the lasagna covered tightly with plastic wrap or aluminum foil and bake it as directed, adding an extra 5 minutes of baking time if needed until golden brown and bubbling.

Storage Directions

  • Refrigeration: Leftovers keep covered in an airtight container for up to 5 days.
  • Freezing: The baked lasagna can also be frozen for up to 3 months. Cool it to room temperature before freezing it in a freezer-safe container. Defrost the lasagna overnight in the refrigerator.
  • Reheating: Warm lasagna covered in an oven preheated to 300°F for 5-10 minutes per serving until hot. It also can be heated in the microwave on gentle heat.

More Vegan Butternut Squash Recipes

5 from 3 votes

Butternut Squash Lasagna (Vegan)

By: Jenné Claiborne
Comforting Butternut Squash Lasagna is vegan comfort food bliss! Made with tender squash, meaty mushrooms, and cheesy tofu "cheese," it is perfect for Sunday supper, holiday meals, and more. Naturally gluten-free and bursting with vegetables!
Prep Time: 1 hour
Cook Time: 40 minutes
Total Time: 1 hour 40 minutes
Servings: 4 Servings

Ingredients 

Butternut Squash

  • 1 tbsp olive oil
  • 1/2 tsp sea salt
  • 1 large butternut squash, peeled, halved and thinly sliced in half-moon shapes (about 1/4 inch thick); about 5 cups of sliced squash. You'll need about 27 2×2-inch slices

Tomato Sauce

Mushrooms & Spinach

  • 1 tbsp olive oil
  • 4 cups sliced mushrooms, shiitake, white button, cremini, oyster, etc.
  • 4 cups baby spinach, or 2 cups frozen spinach
  • 1 tbsp fresh tarragon, minced or fresh basil
  • 1 tbsp fresh rosemary, minced
  • 1 tsp red chili flakes, optional

Tofu "Cheese"

Instructions 

  • Preheat oven to 350°F and line a rimmed baking sheet with parchment paper. Toss the sliced butternut squash with 2 tablespoons of olive oil and season it with 1/2 teaspoon sea salt. Spread the squash onto the baking sheet. Use a second baking sheet or layer it if it doesn't all fit. Roast the squash for 30 minutes, until tender. Keep the oven at 350°F after removing the squash.

Tomato Sauce

  • Heat 1 tablespoon of olive oil in a saucepan over medium-high heat. Add the minced garlic and cook for 30-60 seconds until golden, being careful not to burn it. Reduce the heat and stir in the tomato sauce. It might start to pop, so keep the lid nearby. Add 1/4 cup of the nutritional yeast, dried Italian seasoning, and black pepper. Cover the sauce and simmer on medium-low heat as you cook the mushrooms and spinach.

Mushrooms & Spinach

  • Heat 1 tablespoon of olive oil in a large skillet on medium-high heat. Add the mushrooms and a generous pinch of sea salt, and stir. Cook for 5-8 minutes, stirring the mushrooms periodically, until they release moisture. Add the spinach, tarragon, and rosemary. Stir well, and remove from heat.

Tofu "Cheese"

  • Break the tofu up and place it in a food processor. Process until smooth, then add the remaining 1/2 cup of nutritional yeast, apple cider vinegar, and 1 1/2 teaspoons salt. Process again until smooth and season with additional salt to taste.

Assembly

  • Coat an 8×8-inch baking dish with olive oil or non-stick cooking spray. Line the bottom of the baking dish with a layer of roasted squash. Spread on 1/2 cup of tofu "cheese," sprinkle 1/2 cup of the mushrooms and spinach, and spread on half of the sauce. Repeat the layers in this order until all ingredients have been used.
  • Place the lasagna in the preheated oven (350°F) and bake for 40 minutes or until golden brown and bubbling around the edges. Let sit at room temperature for 5-10 minutes and enjoy hot!

Notes

Storage Directions
  • Refrigeration: Leftovers keep covered in an airtight container for up to 5 days.
  • Freezing: The baked lasagna can also be frozen for up to 3 months. Cool it to room temperature before freezing it in a freezer-safe container. Defrost the lasagna overnight in the refrigerator.
  • Reheating: Warm lasagna covered in an oven preheated to 300°F for 5-10 minutes per serving until hot. It also can be heated in the microwave on gentle heat.
Recipe Pro-Tips
  • Keep the oven on. Don’t turn off the oven after roasting the butternut squash; you will also need it to bake the lasagna.
  • Cook simultaneously. Save time by prepping other parts of the recipe while previous components cook. That is, while the squash roasts, make the sauce. While the sauce simmers, sauté the mushrooms and greens!
  • Don’t burn the garlic. It is bitter and unpleasant. For the best flavor, cook it for just 30-60 seconds, stirring it periodically, until golden brown.
  • Layer as desired. Once you’ve added the roasted squash, layer on the remaining ingredients in the desired amounts. I prefer to add them in 1/2 cup increments to keep the layers visible, but you can make thicker layers if desired.
  • Let the lasagna rest. Once removed from the oven let the lasagna rest at room temperature for 10 minutes to let the sauce thicken, making for easy serving and a beautiful presentation.
Like this recipe? Rate and comment below!

About Jenne

I’m a Georgia Peach living in Atlanta, with an insatiable love of sweet potatoes, my family, animals, and cooking. On Sweet Potato Soul you’ll discover hundreds of delicious and easy vegan recipes.

You May Also Like

5 from 3 votes

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




10 Comments

  1. 5 stars
    Sounds like a fantastic recipe. I love the ingredients. I’m planning on it. I’m making it with my daughter. I’ll let you know how it goes!

  2. Hey Bette!! Oh great 🙂 Instead of rosemary you can use basil. That works well too. If you still want a little bit of rosemary cut it back from the recipe, and make sure to use fresh not dried. Big hugs 🙂 xo

  3. Fabulous! Sounds so good with the cashew cheese. Sadly I’m allergic to them 🙁 Thanks for sharing your experience with the recipe. I hope others try it with your cheese as well!! Have a great rest of your week!

  4. Jenne, I LOVE your website and your recipes, but I’d also love to print them! On some of the pages you have a print option, (ex: the crab cakes, sushi) but on others like this one, you don’t! I’d love to print them out in a neat and uniform way like your other recipes to keep them handy while I’m cooking!

    1. Hi Alexis! Thank you so much 🙂
      I would love to make it easier for you to print the recipes. I’ll look into that now, and make it happen.
      xo