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–+ servings
vegan fall recipe

Butternut Squash and Spinach Lasagna

A casserole that is layered with vegan-cooked lasagna noodles, butternut squash puree, three vegan cheese, and a spinach mixture. This recipe is a healthy version of traditional lasagna.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine American, Italian
Servings 8 Servings
Calories 3938 kcal

Ingredients
  

Butternut Squash

  • 2-3 cups butternut squash puree
  • 1 cup ricotta cheese vegan
  • ½ cup almond milk any plant-based milk will work, add more if needed
  • kosher salt season to taste
  • ¼ tsp nutmeg ground

Spinach

  • 8 oz spinach cooked
  • 1 cup ricotta cheese vegan
  • 1 cup mozzarella cheese vegan
  • 2 cloves garlic minced
  • ¼ teaspoon kosher salt to taste
  • black pepper to taste

Other plant-based ingredients:

  • 10 oz lasagna noodles vegan, cooked, see note
  • 1 ½ cups mozzarella cheese dairy-free
  • ½ cup parmesan cheese dairy-free
  • Italian seasoning season to taste
  • ¼ tsp Paprika
  • Basil for garnish

Instructions
 

  • Preheat the oven to 375°F and grease the casserole dish.

Puree the butternut squash:

  • In a blender, puree the butternut squash then combine the vegan ricotta cheese, almond milk, kosher salt, and nutmeg until creamy.

Spinach mixture:

  • In a mixing bowl, toss to combine the spinach, mozzarella, ricotta cheese, and garlic. Season with salt and black pepper. Adjust to taste if needed.

Preparing Lasagna noodles:

  • Cook and boil the lasagna noodles base on the packaging instructions. Set them aside.

Let us assemble!

  • Over a prepared greased casserole, spread the butternut squash filling then topped with mozzarella cheese, and layered with cooked lasagna noodles.
  • On top of the cooked lasagna noodles, spread the spinach mixture and topped it with mozzarella cheese, then layered again with cooked lasagna noodles.
  • Spread again the butternut filling topped with mozzarella cheese. Repeat the layers with the remaining ingredients.
  • For the finishing toppings, cover with cooked lasagna noodles and sprinkle grated Parmesan cheese, mozzarella cheese, season with Italian season, paprika, and basil.
  • Cover the casserole with foil and bake for 25-30 minutes.
  • Serve and enjoy!

Nutrition

Calories: 3938kcalCarbohydrates: 294gProtein: 252gFat: 210gSaturated Fat: 124gPolyunsaturated Fat: 5gMonounsaturated Fat: 23gCholesterol: 604mgSodium: 6821mgPotassium: 3452mgFiber: 11gSugar: 9gVitamin A: 53733IUVitamin C: 126mgCalcium: 2665mgIron: 21mg
Keyword butternut squash, healthy version, plant-based, spinach, vegan, vegan lasagna, vegetarian
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