With layers of mashed butternut squash, sauteed spinach, homemade tofu ricotta, and tomato sauce, this Vegan Butternut Squash Lasagna has the classic cheesy texture (without any of the cheese). It's surprisingly easy to make too!
This is hands down the best vegan lasagna I've ever tasted!
I know that's a bold statement right out of the gate, but I'm not kidding when I tell you, this butternut squash lasagna is incredible. Not only does it have that perfect cheesy consistency (sans actual cheese of course!), but we've also added in a few extras that give it a little extra pop.
And best of all? This butternut squash lasagna is simple to make, is a total crowd pleaser and it can be frozen or meal prepped. Doesn't get much better than that!
Why You'll Love This Butternut Squash Lasagna Recipe
There are so many reasons to love this butternut squash lasagna. Let me tell you a few of them…
- Perfect balance of flavors. The butternut squash is out of this world delicious. It not only helps keep our lasagna from getting dry, but it also adds this subtle sweetness which balances out the tomato and tanginess from the ricotta.
- Hidden veggies. And spinach? It's more of a why not?? here, totally optional, but you know I love to sneak my greens in wherever possible!
- Stores well. You have lots of options when it comes to making this butternut squash lasagna, either to assemble in advance and bake the next day or to freeze leftovers for later.
What You'll Need
Another thing to love about this butternut squash lasagna is that it's made with just a handful of ingredients. Check out the recipe card below for exact measurements.
- Lasagna noodles – I use the brown rice lasagna noodles.
- Butternut squash – Canned or freshly cooked both work.
- Spinach – Adds nutrients and flavor to the lasaagna layers. Frozen works perfectly.
- Tofu ricotta – See below.
- Tomato sauce – Any sauce of choice will work.
- Vegan cheese – You can't have lasagna without some shredded cheese!
Key to The Perfect Homemade Vegan Ricotta
Now let's be real for a second. The secret to a truly good lasagna is the cheese. It's typically a blend of fresh ricotta and mozzarella. The ricotta gives it richness, while also keeping it light, and the melted mozzarella gives it that gooey decadence.
But here's the great thing: you can totally get that exact same texture without the actual cheese!
The heart of this vegan lasagna is my homemade tofu ricotta. I shared how to make this last year with my vegan manicotti recipe and I still use it over and over again. You can use this in stuffed shells, in calzones and yes, with lasagna.
The blend of tofu with the nutritional yeast, lemon and spices, I honestly think tastes like ricotta. I mean it's not exactly the same, but it's pretty darn close and when it's layered between pasta sheets, tomato sauce, and butternut squash? You'd never know it's vegan!
How To Make Butternut Squash Lasagna
The butternut squash lasagna has a few different parts that need to be prepared separately before they can be combined together but each step is straightforward and easy.
- Cook the noodles. Cook the noodles according to package instructions.
- Prepare the spinach. Thaw the spinach in a saute pan then sprinkle with salt and pepper. Transfer to a colander to press out as much water as possible.
- Prep the other ingredients. Prepare your vegan ricotta and cook and mash the butternut squash.
- Assemble. Add a layer of tomato sauce to the baking dish, then add a layer of noodles, 1/2 cup of squash, and dollops of the ricotta. Top with spinach, 1/4 cup of tomato sauce, and repeat. Add a final layer of noodles and sauce then top with the vegan shredded cheese.
- Bake. Bake for 35 to 45 minutes.
- Enjoy. Cool for 10 minutes then slice and serve.
Tips for Succes
Here are a few helpful things to keep in mind when making this butternut squash lasagna recipe.
- What are the best noodles to use? I've personally found that when you're making a gluten-free and vegan lasagna, you'll have the best luck using noodles that get cooked before. The ones that are cooked while the lasagna bakes end up not getting fully done and make the lasagna taste a little dry. And we don't want that!
- How many layers should there be? For me, the perfect lasagna is all about the layers. I like to get 3 – 4 layers in, each stuffed with the fillings.
- Can I prepare butternut squash lasagna in advance? Absolutely. Feel free to assemble, cover, and refrigerate for up to 24 hours before baking.
Serve your butternut squash lasagna with a side of bread to soak up all the yummy sauce. Garlic bread is also a great choice if you have it on hand.
A side salad also pairs well with this lasagna, such as panzanella salad or caesar salad.
- Fridge. Store leftover butternut squash lasagna in an airtight container in the fridge or cover the baking dish tightly wtith plastic or foil.
- Freezer. This lasagna also freezes well once baked. You can wrap the entire pan tightly in plastic wrap and foil or wrap individual slices. Thaw in the fridge.
- Reheat. Individual slices of butternut squash lasagna can be reheated in the microwave. The entire pan can be reheated in the oven at 350F.
More Cozy Vegan Pasta Recipes
- Easy Vegan Manicotti
- Vegan Eggplant Lasagna
- Gluten-Free Butternut Squash Ravioli
- Vegan Pumpkin Alfredo Noodles
Vegan Butternut Squash Lasagna
- 1 package package brown rice lasagna noodles
- 2 cups mashed butternut squash (either canned or freshly cooked)
- 1 bag bag frozen spinach
- 1 batch tofu ricotta (recipe below)
- 15 oz jar tomato sauce of choice
- 1 cup shredded vegan cheese
- Salt & pepper as needed
- Preheat the oven to 375 degrees F.
- Cook lasagna noodles according to the package instructions.
- While the pasta is cooking, thaw the frozen spinach in a small saute pan. Sprinkle with salt and pepper until the spinach is completely thawed. Transfer the spinach to a colander and press out as much water as possible. Set aside.
- Meanwhile, prep the ricotta and squash (if making from scratch). Follow the recipe below this one to make your ricotta. Butternut squash can be cooked using this method or used from a can.
- Once the noodles have finished cooking, line the bottom of a 9″ x 13″ with a thin layer of tomato sauce. Add a layer of noodles, 1/2 cup of butternut squash and some dollops of tofu ricotta. Spread evenly across the noodles. Top with some spinach and about 1/4 cup of tomato sauce and again spread evenly across the layer.
- Repeat this step for another two or three layers (depending on the size of your pan and noodles).
- Top with a final layer of noodles, spread with sauce and sprinkle with the shredded vegan cheese.
- Bake in the center of the oven for about 35 – 45 minutes, until the cheese has melted and the lasagna is fully cooked and heated through.
- Cool for about 10 minutes, then slice and serve immediately. Garnish with red pepper flakes and some fresh herbs if desired!