Description
A creamy, flavorful Butternut Squash and Spinach Lasagna made with plant-based cheese and fresh ingredients, offering a cozy, nutritious, and wholesome meatless meal perfect for weeknights or special occasions.
Ingredients
Scale
Vegetables & Noodles
- 1 medium butternut squash, peeled and cubed
- 4 cups fresh spinach
- 9–12 lasagna noodles (no-boil or traditional)
Plant-Based Cheese Sauce
- 1 cup raw cashews, soaked in warm water for at least 30 minutes
- 2 tablespoons apple cider vinegar (natural)
- 2 tablespoons olive oil
- 1/4 cup nutritional yeast
- 1 teaspoon natural gelling agent
- 1/2 cup fresh basil or thyme leaves
- Salt and pepper to taste
Aromatics & Seasonings
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 2 tablespoons olive oil
- Salt and pepper to taste
Garnishes (optional)
- Fresh basil leaves
- Toasted pine nuts
- Extra virgin olive oil (natural) for drizzling
Instructions
- Roast the Butternut Squash: Preheat the oven to 400°F (200°C). Toss the peeled and cubed butternut squash with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
- Sauté Aromatics and Spinach: Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic, cooking until translucent and fragrant. Add fresh spinach and cook until wilted. Season with salt and vegetarian Worcestershire sauce (natural).
- Prepare the Plant-Based Cheese Sauce: Drain soaked cashews and blend them with apple cider vinegar (natural), olive oil, nutritional yeast, salt, pepper, fresh herbs, and natural gelling agent until smooth and creamy.
- Assemble the Lasagna Layers: Grease a baking dish. Spread a thin layer of cheese sauce on the bottom. Layer noodles, roasted butternut squash, sautéed spinach, and cheese sauce. Repeat until ingredients are used, finishing with a cheese sauce layer on top.
- Bake the Lasagna: Cover the dish loosely with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake an additional 10-15 minutes until the top is golden and bubbly. Let rest for 10 minutes before serving.
Notes
- Cut squash cubes uniformly for even roasting.
- Press cooked spinach gently to remove excess moisture and avoid watery lasagna layers.
- Blend cheese sauce thoroughly to achieve a silky texture.
- Allow lasagna to rest before slicing to hold its shape.
- Use fresh herbs like basil for enhanced flavor and freshness.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 slice (1/8 of recipe)
- Calories: 350
- Sugar: 6g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
Keywords: butternut squash lasagna, spinach lasagna, plant-based cheese, vegan lasagna, gluten-free lasagna, meatless lasagna
