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butternut squash lasagna on plate
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5 from 3 votes

Butternut Squash Lasagna (Vegan)

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 Time1 hour
Cook Time40 minutes
Total Time1 hour 40 minutes
Course: Main Course
Cuisine: Italian
Keyword: butternut squash lasagna, butternut squash lasagna recipe, vegan butternut squash lasagna, vegan lasagna
Servings: 4 Servings
Author: Jenné Claiborne

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 2x2-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 8x8-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.