Butternut squash vegan lasagna

Vegan butternut squash lasagna

One thing that I missed about being vegan is to eat lasagna, so I decided to do a meatless vegan lasagna. And that’s how the idea of doing a vegan butternut squash lasagna came up๐Ÿ˜€

This is an adaptation of different non-vegan butternut squash lasagna recipes.

A little background story of this recipe is that I was craving for lasagna because my mom did a non-vegan lasagna, and I was dying to eat some, but I couldn’t because I’m vegan, so I decided to do a vegan lasagna.

I like this dish because you can have this as your dinner or lunch with a salad, and you are good to go.

It saves you the time of doing a separate protein side, and carbs/grain side.

This is a vegan recipe adaptation of this non-vegan recipe from the Julia’s album blog. Feel free to check her blog, she has a lot of very yummy recipes that can inspire vegan people to make their own vegan-friendly version of her recipes.

Although I got inspired to do this recipe with Julia’s recipe I change a few things because everybody add their own uniqueness to recipes when they cook them.

It’s gluten-free?

The lasagna pasta that I used is gluten-free, you can buy a gluten-free lasagna at your grocery store since is a dish that you don’t do very often.

It’s dairy-free?

Yes, it is. I used soy milk to make the butternut squash filling, if you are allergic to soy you can use almond milk or oat’s milk.

It’s nut-free?

Sadly it isn’t because the ricotta has cashews on it, but feel free to replace this cashew ricotta with a nut-free version of it.

What ingredients do I need?

Vegan lasagna

Vegan butternut squash lasagna

-Lasagna noodles

Vegan riccotta cheese

-1/2 of water

-1 cup of raw cashews

-1 tbsp of nutritional yeast

-1 crushed garlic clove

-1/2 tsp of onion powder

– 1 tbsp of lemon juice or 1 tbsp of apple cider vinegar

-Salt, and pepper to taste

Butternut squash filling

-1 butternut squash

-1 cup of vegan ricotta cheese

-1 cup of Daiya mozzarella cheese

-1/2 of plant-based milk

-1/2 tsp of nutmeg

-1/2 tsp of sea salt or kosher salt

-1/2 tsp of paprika

-Black ground pepper to taste

-1/2 tsp of dried basil

-1/2 tsp of parsley

-1/4 of a cup with cilantro

-1 cup of chopped onion

-1 crushed garlic clove

Vegan spinach cheese spread

Vegan spinach cheese spread

-1 cup of vegan motzarella cheese or mixed cheese shreds

-2 cups of spinach

-2 crushed garlic cloves

-A pinch of sea salt

-1 cup of vegan ricotta

How you make it?

This vegan butternut squash lasagna is relatively easy to do, although it can take some time, it will save you so much cooking time with the leftovers.

What takes more time is baking the butternut squash, but you can do that while you do other things like chopping the onions and the spinach for your lasagna.

The good thing about this lasagna is that you can eat from it multiple times.

Last time I did it, I eat the leftovers for 4 days in a row๐Ÿ˜‚

I don’t get tired because I do different salads with different dressings, and i eat it ๐Ÿ˜€

Enough of my little intro, let’s dive in to the steps to do this lasagna:

Instructions:

1.Wash the skin of the butternut squash before you start cutting it. Start cutting the butternut squash big chunks that are similar to these:

Baked butternut squash

However, you can cut the chunks bigger if you like

2.After you cut them, put them in a sheet pan with parchment paper, sprinkle them with ground pepper and salt, and bake them at 425 degrees in your oven.

3-While the butternut squash is in the oven, start boiling the pasta in a cooking pan with water under medium heat. After you start boiling the pasta, chop the onion, cilantro, and crush the garlic cloves that you need.

4-Next, proceed to bring to a boil all the ingredients of the butternut squash filling except the butternut squash in a cooking pot under medium heat.

butternut squash's filling seasoning mix

5-During the time the mixture takes to boil check the butternut squash to see if is ready. It is ready to take it out of the oven cut it into small pieces and put it in the blender.

6-Next, remove the water from the stove, it is boiling, and put it in the blender.

7-Before you blend the butternut squash filling, you need to do the ricotta cheese. To do it just blend all the ingredients in your blender, and you are all set.

8-Once you finish your ricotta, put a cup of it in the blender with the butternut squash, and blend all the ingredients of the butternut squash filling.

9-Finally you have your butternut squash’s filling, now is time to do the spinach ricotta spread

10- Chop the spinach into small shreds, and mix them along with the other ingredients for the spinach vegan cheese spread.

Baby spinach for the vegan lasagna dip

12-Let’s assemble your lasagna. First spread olive oil in the pan, and put a layer of pasta, next to a layer of butternut squash spread, and last a layer of spinach vegan cheese spread. Repeat these steps as long as you need them, in order to fill your lasagna’s pan. When I did mines I did 4 layers of lasagna because my pan was big.

13)Bake the lasagna for 30 minutes in your stove oven or a mini oven like mine, and that’s it! You are free to devour your lasagna once is done!๐Ÿ˜‹

Butternut squash vegan lasagna

Vegan butternut squash lasagna

Keyla Jimenez
Do you miss lasagna as a vegan, then give this recipe a try, and satisfy your craving for lasagna ๐Ÿ˜‹
Prep Time 30 mins
Cook Time 1 hr
Course Main Course
Cuisine vegan italian, vegan pasta
Servings 5 people
Calories

Ingredients
  

  • 1 box of Lasagna noodles

Vegan ricotta cheese

  • 1/2 cup of water
  • 1 cup raw cashews
  • 1 tbsp of nutritional yeast
  • 1 crushed clove of garlic
  • 1/2 tsp of onion powder
  • 1 tbsp of lemon juice or 1tbsp of apple cider vinegar
  • Salt and ground pepper to taste

Butternut squash filling

  • 1 butternut squash
  • 1 cup of vegan ricotta
  • 1 cup of Daiya mozzarella cheese
  • 1/2 cup plant based milk
  • 1/2 tsp nutmeg
  • 1/2 tsp sea salt or kosher salt
  • 1/2 tsp paprika
  • black ground pepper to taste
  • 1/2 tsp of dried basil
  • 1/2 tsp parsley
  • 1/4 cup with cilantro
  • 1 cup of a chopped onion (that's like 1/2 an onion)
  • 1 crushed clove of garlic

Spinach vegan ricotta

  • 1 cup of vegan mozzarella cheese
  • 2 cups of spinach
  • 2 crushed cloves of garlic
  • A pinch of salt
  • 1 cup of vegan ricotta

Instructions
 

  • Wash the skin of the butternut squash before you start cutting it. After start cutting the butternut squash in big chunks.
  • After you cut them, put them in a sheet pan with parchment paper, sprinkle them with ground pepper and salt, and bake them at 425 degrees in your oven.
  • While the butternut squash is in the oven, start boiling the pasta in a cooking pan with water under medium heat. After you start boiling the pasta, chop the onion, cilantro, and crush the garlic cloves that you need.
  • Next, proceed to bring to a boil all the ingredients of the butternut squash filling except the butternut squash in a cooking pot under medium heat.
  • During the time the mixture takes to boil check the butternut squash to see if is ready. If is ready take it out from the oven cut it into small pieces, and put it in the blender.
  • Next, remove the water from the stove if is boiling, and put it in the blender.
  • Before you blend the butternut squash filling, you need to do the ricotta cheese. To do it just blend all the ingredients in your blender, and you are all set.
  • Once you finish your ricotta, put a cup of it in the blender with the butternut squash, and blend all the ingredients of the butternut squash filling.
  • Finally you have your butternut squash's filling, now is time to do the spinach ricotta spread
  • Chop the spinach into small shreds, and mix them along with the other ingredients for the spinach vegan cheese spread.
  • Let's assemble your lasagna. First spread olive oil in the pan, and put a layer of pasta, next to a layer of butternut squash spread, and last a layer of spinach vegan cheese spread. Repeat these steps as long as you need them, in order to fill your lasagna's pan. When I did mines I did 4 layers of lasagna because my pan was big.
  • Bake the lasagna for 30 minutes in your stove oven or a mini oven like mine, and that's it! You are free to devour your lasagna once is done!๐Ÿ˜‹

Notes

-Remember to use raw cashews for the vegan ricotta, not roasted cashews. I used Jiva organics cashews because they sell a 2-pound bag on amazon, and for me is difficult to find raw cashews in the supermarket.
-You can use any vegan mozzarella cheese or make your own. I used Daiya mixed vegan cheddar and mozzarella cheese shredsย 
-Feel free to eat this lasagna with whatever side you want.I ate it with a kale salad.
ย 

Thanks for reading this recipe vegan butternut squash recipe ๐Ÿค—. I hope I inspired you to make this recipe, if you decide to do it please share how was it with a comment below. Also, if you do butternut squash lasagna differently please share your recipe below, thanks ๐Ÿ˜€

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SHARING is CARING๐Ÿ˜ƒ

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