Butternut Squash Lasagna Vegan

This autumn inspired lasagna is the perfect cozy meal for entertaining friends and family. It would make a beautiful main course for Thanksgiving that everyone will enjoy! And I would bet no one will guess there’s no dairy involved. While I love classic lasagna, this butternut squash lasagna is a completely different dish. There is no red sauce at all, but instead a creamy, mellow, delightful butternut squash sauce and layers of kale and almond ricotta. Sometimes simple is the most delicious! There is a bit of work required for this dish, but it’s not too complicated and I’ve broken it down in easy to follow steps.

Ingredients needed (with substitutions)

Butternut squash – About 1 large squash, or use store bought pre-peeled and cut butternut squash to make this even easier. I can often find it at my local grocery store or Costco. You need about 6 cups cubed. Olive oil – For roasting the squash. Unsweetened soy milk – Or another non-dairy milk like almond or cashew, but make sure it’s unflavored and unsweetened. Salt Nutmeg – This is a wonderful addition to the sauce. Grated is even better then ground if you can. Black pepper Vegan Ricotta – You will use the whole recipe for the lasagna. See the post about subbing cashews or even tofu for nut free. Kale – I usually buy bagged, pre-chopped kale, making this super simple. Lasagna noodles – I used Tinkyada gluten free lasagna, my favorite. Don’t use no boil here, we are going to pre-cook the noodles.

How to make it

This is simply an overview with photos, scroll down to find the recipe card with all the details.

Cover with foil and bake for 25 minutes, then remove from the oven, sprinkle with parsley if desired and serve. Enjoy!

What to serve with butternut squash lasagna

A simple salad or cooked vegetable is a great choice for a simple yet elegant dinner.

Roasted Brussels Sprouts Vegan Caesar Salad Festive Kale Salad Vegan Green Bean Casserole

How to store leftovers or prep ahead

This lasagna will keep in the refrigerator for 4-5 days. It might freeze okay, but the noodles will likely get quite soggy. To prep ahead of time, prepare the lasagna but do not bake, instead stick it in the refrigerator, covered, for up to a day before baking and serving.