November 14, 2012
(last updated October 20, 2025) 
This vegan butternut squash lasagna will steal the show at any gathering. It’s a perfectly cozy, yet nutritious entree. The lasagna features butternut squash in three ways: simply steamed, blended into a creamy sauce with roasted garlic, and mashed. The squash is layered with kale and cashew tofu ricotta, and the entire lasagna is topped with savory Brazil nut “cheese.”
I’m never made about a traditional lasagna (or lasagna rolls) made vegan. But lasagna doesn’t have to be made with tomato, or meat, or the usual lineup of ingredients. This vegan butternut squash lasagna is proof that the beloved baked pasta formula can be creatively interpreted.
On first inspection, it will probably seem to you that the sheer amount of butternut squash called for—about three and a half pounds after preparation—is a lot. Maybe too much.
Rest assured that it’s actually just enough. Butternut squash gets used in the lasagna filling, sauce, and topping, which means that you’ll need every cube. I’ve heard it said that if you put name a recipe after an ingredient, you should be able to taste that ingredient in every bite.
You won’t for a moment fail to register the sweet, nutty flavor of winter squash when you prepare this wholesome meal.
Worth the Effort
Before I say more about this recipe, I should be honest about the fact that it doesn’t fall into the “quick and easy” category.
Let’s be honest, lasagna rarely does. Like most variations, my butternut squash lasagna will take some time. There will be multiple components to prepare, and I think that each one of them is essential to the recipe’s success.
Like any great casserole dish, however, this one is great comfort food. Fresh from the oven, it will smell of roasted garlic and sweet winter squash. When you cut into it, the layers will be colorful and distinct. I’m not kidding when I call it a showstopper.
Butternut lasagna is also an unusual spin on a dish that most of us clearly associate with one classic formula. I love that it’s a little unexpected, and in my experience, guests love that too. (Guests with acid reflux might especially love that it’s tomato-free.)
In other words, this is a smart recipe to serve at gatherings. It’s an especially nice holiday dish, a departure from more ubiquitous vegan holiday fare (stuffed squash, lentil loaf, etc.).
In my experience, people who are unaccustomed to eating vegan tend to assume, or fear, that vegan meals won’t be very filling. Vegan butternut lasagna will prove them wrong. It’s super filling, both because it makes nice, substantial portions, and also because it’s high in both protein and fiber.
The plant protein and fiber are thanks to tofu, cashews, and veggies, which brings me to my final plug: insofar as lasagna recipes go, this is a particularly nutritious one. It’s packed with whole food, plant-based ingredients, yet no less delicious for it.
The Layers
A lasagna is only as good as its layers. There are four layers in my vegan butternut lasagna: a creamy, butternut and roasted garlic sauce; tofu cashew ricotta; steamed chopped kale and butternut squash cubes; and finally, a layer of mashed butternut squash.
Roasted garlic butternut sauce
This vegan lasagna is, of course, made without traditional layers of melted cheese. Previous iterations of the recipe, which I updated in 2025, were a bit dry. I asked myself what could create some of the moisture and richness of melted cheese without dairy.
I went with a garlicky, creamy sauce. Garlic has always been a prominent flavor in the recipe; it’s a deeply savory element that contrasts well with the sweetness of the squash
When I need to evoke the richness of cheese without cheese, I often turn to nuts. Cashews do the trick in the garlicky sauce. It’s similar to cashew cream, but with butternut blended in for flavor, color, and to keep the lasagna on brand.
Tofu cashew ricotta
Speaking of cashews, and of cheese, my 10-minute vegan ricotta cheese is a beautiful vegan alternative to traditional ricotta.
This recipe has become my go-to for pretty much any stuffed pasta dish. I love that this it’s made with a mix of tofu and cashews. All-cashew ricotta can be a little too dense, while all-tofu ricotta is too crumbly.
Together, they’re just right. While the texture is a little more cohesive than that of regular ricotta, it’s pretty close.
The ricotta is very fast to make, but as I mentioned above, it’s worth preparing a day or two in advance of butternut lasagna assembly in order to break up the work.
Steamed kale and butternut squash
Steaming isn’t the most popular way to prepare vegetables, especially winter squash, but I remain a committed fan of this simple preparation method.
Steaming doesn’t require seasoning in the form of added fat or salt. When you steam a vegetable, you preserve the purity of its flavor and character.
Originally, I made this lasagna with roasted butternut squash. In retesting the recipe over the years, I’ve found that I actually prefer the mild, clean flavor of steamed squash instead. I prefer the texture within the lasagna, too; it makes the finished dish lighter and less greasy.
As an added bonus, you can steam the squash and the kale in the same steaming basket, one after the other. It’s always great to streamline a more involved recipe, like this one.
Mashed butternut squash
Most baked pasta dishes call for a layer of gooey, bubbling melted cheese on top. I’m not opposed to using commercial vegan cheese shreds in recipes, but I also like to explore alternatives.
I’ve topped homemade casseroles with thinly sliced tomato (or other veggies), homemade breadcrumbs, and with drizzles of cashew cream. All can be successful.
I top my vegan butternut squash lasagna with yet another form of the titular ingredient: mashed butternut squash.
I prepare the layer by roughly mashing the squash (I use a handheld potato masher, but you could use the back of a spoon) along with a splash of soy milk. I season it with salt and pepper. Easy.
This layer will be spread all over the top of the casserole. Some of the moisture will evaporate during baking, intensifying the flavor and golden color of the squash
Brazil nut “cheese”
It wouldn’t be a proper lasagna, even a proper non-traditional lasagna, without something cheesy (read: savory and salty) on top.
For this I use a sprinkle of Brazil nut and nutritional yeast, blitzed together in a food processor to take on the crumbly texture of parmesan. The layer adds a little crunch, along with umami for depth and dimension of flavor.
Why Brazil nuts? Because it’s fun, not to mention healthy, to use a variety of nuts/seeds in the kitchen. This layer is similar to my cashew parmesan, only featuring a different tree nut. You’re welcome to use cashew parm instead, if you already have some in the fridge.
Butternut squash lasagna in stages
I can’t emphasize enough how much easier it is to prepare this recipe when one or two of the layers above have been prepared in advance.
When I make the butternut squash lasagna at home, I nearly always prepare the vegan ricotta ahead of time. I usually also prepare the roasted garlic butternut sauce one or two days before lasagna assembly.
Really, though, any component can be made ahead of time. You can steam the squash and kale 1-2 days before you assemble and bake the lasagna, and you can even boil, drain, and refrigerate the noodles.
Speaking of the noodles, I know that there are no-boil options out there, but I have to be honest: I don’t think they’re ever quite as tender or good as noodles that have been boiled, then baked.
For vegan butternut lasagna, which is less “saucy” and liquidy than traditional versions, it’s especially important to avoid the no-boil noodles. I know that adds time to the recipe, but I hope you’ll agree that each minute spent making this festive dish is a minute well spent.
Vegan Butternut Squash Lasagna with Kale
Author –Yields: 8 servings
Ingredients
- 3 1/2 pounds peeled and seeded butternut squash, cut into 1-inch / 2.5 cm cubes (see note)
Creamy roasted garlic butternut sauce
- 2 heads garlic
- olive or avocado oil as needed, for roasting
- 1/4 cup unroasted, unsalted cashew nuts (35 g)
- 1/2 teaspoon salt
- 2 tablespoons nutritional yeast
- 1 cup unsweetened soy, almond, cashew, or oat milk
- 1/2 tablespoon freshly squeezed lemon juice
Lasagna filling
- 1 bunch Tuscan or curly kale, stems removed and roughly chopped
- 1 batch 10-minute vegan ricotta cheese (2-2 1/4 cups)
Butternut mash
- 1/4 cup unsweetened soy, almond, cashew, or oat milk
- salt
- freshly ground black pepper
Brazil nut "cheese"
- 1 ounce unseasoned Brazil nuts
- 1/4 cup nutritional yeast
- 1 pinch salt
For assembly
- 9-12 lasagna noodles (enough for 3 layers in a 9 x 13" rectangular baking pan) (use gluten-free noodles if desired)
Instructions
Roast the garlic and steam the vegetables
- Preheat the oven to 375°F / 190°C. Use a sharp chef's knife to slice off the top 3/4-inch/2 cm of each bulb of garlic in a crosswise fashion, exposing the cloves. Drizzle each head with a teaspoon of olive or avocado oil. Wrap each bulb in foil and transfer them to a baking sheet. Roast the bulbs for 30-35 minutes, or until the cloves are tender and browning. Set the bulbs aside to cool for 10 minutes. Turn the oven heat to 350°F / 175°C.
- White the garlic roasts, fill a pot with a few inches of water and fit it with a steamer attachment. Steam the squash in batches (I usually need to do three batches of steaming). You will need to steam the squash for 12-15 minutes, or until it's fork-tender, but not mushy. Divide the steamed squash up evenly into three batches and set it aside.
- Transfer the kale to your steamer. Steam for 5-7 minutes, or until the kale is fully tender. Set the kale aside and keep it covered while you proceed with the recipe.
Prepare the roasted garlic butternut sauce
- Transfer the cashews, salt, nutritional yeast, and non-dairy milk to a blender. Add a third of your steamed squash. Squeeze all of the cloves from each roasted garlic head directly into the blender (the cloves should slip out easily and be very soft and golden). Blend the mixture for a minute, or until it's totally smooth. Add the lemon juice and blend for another few seconds to incorporate.
Prepare the butternut mash
- Transfer another third of the steamed squash to a medium mixing bowl. Add the non-dairy milk. Mash the squash roughly; you can leave it a little chunky or make it more smooth. I like to use a handheld potato masher for this part, but it's fine to use the back of a spoon. Taste the mash and add salt and pepper as desired, to season it.
Prepare the Brazil nut cheese
- Transfer the Brazil nuts, nutritional yeast, and salt to a food processor fitted with the S blade. Process for 20-30 seconds, or until the mixture is coarsely ground.
Assemble the lasagna
- Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to package instructions. I recommend not leaving them al dente; allow them to be as tender as you'd want them to be if you were to eat them right away. This is not a "wet" lasagna and the noodles will not do much additional cooking in the oven.
- Pour 2/3 cup / 160 ml of the roasted garlic butternut sauce into the bottom of a 9 by 13-inch / 24 by 36 cm rectangular baking dish. Spread the sauce around to coat the dish evenly. Layer 3-4 noodles (enough to cover the dish) over the sauce.
- Spread half of the tofu cashew ricotta over the cooked noodles. I recommend doing this with an offset spatula—it makes spreading the thick mixture easier. Top the ricotta with half of the remaining third of steamed squash and half of the steamed kale. Pour half of the remaining roasted garlic butternut sauce over the top of this layer. Repeat the process with another layer of noodles, steamed vegetables, and sauce.
- Add your final layer of 3-4 noodles. Spread the mashed butternut squash over this layer, once again using an offset spatula for spreading. Sprinkle the Brazil nut "cheese" over the top.
Bake
- Transfer the dish to the oven. Bake for 30-40 minutes, or until the mashed squash has deepened a little in color and the Brazil nut crumbs are browning a little. Remove the lasagna from the oven. Cut it into 8 pieces and enjoy.
Notes
Sourcing your squash
You’ll need two medium-large butternut squash (2-3 lb / 900 g-1.4 kg) to make the recipe. The recipe calls for 3.5 lb / 1.5 kg of peeled, seeded, and cubed squash. If you purchase pre-peeled and cut squash at the grocery store, you should aim for three 20-ounce / 570 g packages or four 12-16 ounce / 340-450 g packages.
Storage, freezing and reheating
Leftover lasagna can be stored in an airtight container in the fridge for up to five days or freeze for up to 8 weeks. Thaw slices of the lasagna in the fridge overnight before reheating and enjoying.
Lasagna is a truly creative, rewarding way to put winter squash to good use. And it is uniquely good for butternut squash. I’ve tried other squash varieties, but never with the same success; kabocha is too rich and sweet, acorn too dry and savory.
The next time you find yourself with one or two big butternuts and a hungry crowd, I hope you’ll give it a go!
xo
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Categories: Main Dishes,
Vegan Cheeses
Method: Oven
Ingredients: Butternut Squash, Kale
Dietary Preferences: Vegan
Recipe Features: Meal Prep
Method: Oven
Ingredients: Butternut Squash, Kale
Dietary Preferences: Vegan
Recipe Features: Meal Prep
Leave a Comment
Where does the lemon go?
This looks amazing. Iโm gonna make it. Could you clarify the cutting the squash into 1-2 inch pieces? I usually cut a squash in half and then roast it so am having trouble picturing your strategy. Also, do I cook the onions or mix them up w the squash raw? Thanks a lot. Iโm a huge fan of you and your recipes.
Thanks so much, Nicky! The idea is to cut the squash into cubes prior to roasting, and I’d go with closer to 1-inch. And yes, you mix the raw, roughly chopped onion up with the squash, then you roast it all together. Thanks for prompting some corrections to the recipe and let me know if you have more questions ๐
I made the lasagna tonight… so creamy and satisfying. I ran out of brazil nuts so my “cheese” was made of equal parts cashews and brazil nuts (which gave it an more orange appearance). I ended up having to roast the squash and onions for over an hour and the entire lasagna for about 35 minutes though. Yum yum, this will be a great meal to revisit or share with my more adventurous coworkers the rest of the week. Thanks for sharing this recipe, I will definitely be making it again.
Yum! I want to try this! One question: where does the lemon come in? I see it in the ingredients but not in the instructions.
just finished assembling this and am warming it in the oven..Smells incredible!!! Made your pumpkin chocolate raw brownies last week. I am hooked on your recipes!! Thank you so much for sharing!!
Ooh, Gena, this looks gorgeous! Thank you ๐
Mmm, two great tastes that taste great together. The Italian in me isn’t sure how I feel about a no sauce lasagna, but the butternut squash lover in me is saying yum!
Butternut squash and greens is one of my favorite combinations!
Looks delicious ๐
There is enough reasonable concern over aluminum toxicity that it seems safer NOT to use foil or certainly aluminum pots…I would be interested to see what you and Anne think if you researched it well. Also concerned about microwave use, plastics and diet/artificial sweeteners. It would be great to have reliable information on the potential or actual harm that surely isn’t worth the risk?
Amazon.com sells tinkyada products, discounted with free shipping over $25! Also Pamela’s baking and pancake mix and Hansen’s natural cola…FYI.
Tinkyada brown rice pasta is so good and good for us! And easily digestible. Last night I just made shell salad with tinkyada shell pasta, can of chunk light tuna, chopped green olives and peas (I used LeSeure canned but cooked frozen peas would be fine) with vegenaise to taste…the sweetness of the peas with the olives is a nice combination.
Yum! This looks so good. And it inspired my cooking last night. I had a carnival squash that I had been enjoying looking at for a long time and finally got around to baking last night. Used it to make a squash cashew cheese that I’m having today with polenta and some sprouted pumpkin seeds, on a bed of spinach. I’m excited for lunch!
Well done ladies it looks amazing! Salad prep makes me smile….they’re just so pretty!
This looks delish! Need to make this sometime.
By the way, you are so beautiful!
Can’t wait to try this recipe! Sounds beautiful and I like the idea of a ‘drier’ lasagne
Gena-
Do you think I could sub a combo of cashews and hazelnuts instead of brazil nuts? (dying to make this ASAP-with probably triple the garlic :-)- but husband is allergic to brazil nuts).
Oh def! That would be fine, Ali.
Thanks again for the wonderful company and delicious food. You’re the best ๐ Already excited for next time!
xo
Same here! And YOU are the best. xo
I bet a cashew cream/bechamel would be delicious on that lasagna.
I concur ๐
Yay! Thanks for hosting the giveaway, Gena, and for your sweet and supportive words. xoxoxo!
Thank you for sharing with my readers, Carrie!
Can you please be my chef!? ๐ This looks great!
Ha! I’ll gladly be your chef.
Gena, I think we’re living parallel food lives this week. I was munching on a big slaw salad when you posted your slaw recipe and planning to make butternut squash lasagna right when this went live. And now I know what my recipe will be! Were you also inspired by the new brown rice lasagna noodles and Whole Foods?
xo
* AT Whole Foods.
Okay, nevermind. Clearly I hadn’t read above yet ๐
Nope! The good old Tinkyada brand (I love them — SO MUCH BETTER than whole wheat pasta).
Hilarious we were in sync ๐
They actually just started carrying Tinkyada lasagne noodles at the P St Whole Foods — unless I’ve missed it every other time! I was so excited I decided to make butternut squash lasagne right then ๐
This lasagna sounds like a winner…the more garlic in the recipe the better if you ask me! ๐
This looks amazing! I’ve been putting together a thanksgiving menu to help celebrate my mothers first vegan thanksgiving! Might give this a try!
thanks for everything!
Ah, this sounds perfect. Wish I could have joined you two! ๐
Aww, wish you could join us sometime, Ms. Ashley!
Mmmโฆ this lasagna looks delicious! I’m usually not a big pasta fan because it’s heavy and not nearly enough vegetables for my liking, but this is a pasta dish I could get behind!
I don’t know why, but for some reason this recipe makes me smile. I am so looking forward to making this for my family! Thanks for always being so lovely and inventive ๐
yum! nut cheez has become a regular in my place since i don’t tolerate dairy! i’ve only been reading anne for the last 6 mos and my heart goes out to her right now during this difficult time.
So glad you found Anne’s blog! She is without a doubt one of the kindest, most generous, and most exceptionally cool people I know.
This looks awesome.
You always have a glow to you ๐
Mmmmmmmm Brazil Nuts, my favorite. Most radioactive food on Earth.
Mmmmmmmm Bazil Nuts, my favorite. Most radioactive food on Earth.
too late eh? those recipes look goooooood
Aww, man! I just missed it. How about the first 7 comments?!
Aw, sorry Sue. It’s VERY reasonably priced though!!!
Looks delish!
Kale, garlic and cheeze altogether? Oh my!
Can’t wait to try this!!!
Looks great! Can’t wait to try it – and the app.
that lasagna looks delish!!
What an incredible looking dish! You girls are so creative ๐
Such an inspiring story Carrie has, the app sounds fabulous!!
oh oh did I make the top 5!!!