Vegan Butternut Lasagna Recipe

Name: Vegan Butternut Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces lasagna noodles 9-12 noodles; 1/2 onion minced; 2 teaspoons olive oil; 2 cloves garlic minced; 8 cups spinach; 1/2 cup boiling water; 1 1/2 pounds silken tofu or firm; 2 tablespoons olive oil; 2 teaspoons dried basil; 1/2 teaspoon sea salt and pepper to taste; 3 cups butternut squash mashed cooked; 3/4 cup soy milk; 1/4 teaspoon ground nutmeg; salt to taste

Servings: persons

12 ounces lasagna noodles 9-12 noodles
1/2 onion minced
2 teaspoons olive oil
2 cloves garlic minced
8 cups spinach
1/2 cup boiling water
1 1/2 pounds silken tofu or firm
2 tablespoons olive oil
2 teaspoons dried basil
1/2 teaspoon sea salt and pepper to taste
3 cups butternut squash mashed cooked
3/4 cup soy milk
1/4 teaspoon ground nutmeg
salt to taste

1
Preheat oven to 375' f. Saute onion in olive oil until soft. Stir in garlic and greens. Can add a little water if needed to steam. Steam 5 minutes or utnil soft with lid on. Set aside.
2
With food processor, blend tofu until smooth and place in a bowl. Do the steps for the butternut squash. set aside.
3
To assemble lasagna, place a layer sauce a the bottom, then a layer of lasagna noddles, (you do not need to pre-cook the noodles) but leave space in between as they will expand when cooked. Then place a layer (1/2) of the tofu filling on top of the noodles. Place a layer of (1/2) of the cooked greens over the tofu. Spread (1/3) the butternut sauce over the greens. repeat for one more layer ending with a noodle layer on top and cover with butternut sauce. Pour boiling water at corners and around edges of lasagna.
4
Cover pan and bake for 35 minutes. Remove cover and bake 10 more minutes.

1940

kcal

Calories

181

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 12 ounces lasagna noodles 9-12 noodles, 1/2 onion minced, 2 teaspoons olive oil, 2 cloves garlic minced, and more.

Yes, Vegan Butternut Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegan Butternut Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions