Vegan Butternut Squash Lasagna

A fall-twist on a classic dish, this Vegan Butternut Squash Lasagna with bechamel sauce is the perfect dish for omnivores and vegans alike. 

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 30 mins
 
5 from 5 votes
Butternut Squash Lasagna
Course: Main Course, Main Dish
Cuisine: Italian
Keyword: Vegan Butternut Squash Lasagna
Servings: 8
Calories: 310 kcal
Author: Sarah McMinn
Ingredients
Lasagna
  • 1 butternut squash
  • 2 tablespoon olive oil, divided
  • 3-4 cloves of garlic, minced
  • 2 teaspoons sage
  • 1/2 teaspoon allspice
  • pinch of salt
  • 1 red onion, thinly sliced
  • 4 cups fresh kale, packed
  • 8 ounces lasagna noodles
Bechamel Sauce
  • 5 tablespoons vegan butter
  • 1/4 cup all-purpose flour
  • 4 cups unsweetened soy milk
  • 4-5 cloves garlic, minced
  • 1/4 teaspoon nutmeg
  • pinch of salt, to taste
Toppings (Optional)
Instructions
Prepping the Lasagna
  1. To prepare the butternut squash: Preheat the oven to 425. Slice the butternut squash in half, lengthwise. Drizzle with 1 tablespoon of olive oil, sprinkle with garlic, sage, allspice, and salt. Flip the squash over so that the inside is face-down on the baking sheet and bake for 40 minutes, until very tender.
  2. While squash is baking make the Bechamel Sauce (directions below) and prepare the noodles and kale.
  3. To prepare the kale: In a large sauté pan, heat the additional 1 tablespoon of olive oil over medium-low heat. Add sliced onions and sauté slowly, stirring occasionally, for about 15 minutes. Once onions are soft and lightly browned, stir in chopped kale. Sauté for another 5 minutes until kale is cooked.
  4. Boil lasagna noodles in a large pot of water according to packaged directions.
  5. When the butternut squash is done, remove from heat and reduce oven to 375 degrees. With a spoon scoop out squash from the skin, and mash. Set aside.

Bechamel Sauce
  1. Heat vegan butter in a medium saucepan over medium-high heat. Once butter is melted, add flour and stir over heat for 3-4 minutes, until the mixture is smooth and golden-brown. In another pot, bring milk, minced garlic, nutmeg, and salt to a boil. Add hot milk to butter/flour mixture in 3 batches. Bring to a boil, whisking often, then reduce heat to a simmer. Cook for 10 minutes, whisking constantly. Once thick and creamy, remove from heat and set aside. The sauce will continue to thicken as it cools.

Assembling the lasagna
  1. In a 9x13 baking dish, pour a small amount of Bechamel Sauce on the bottom and spread evenly.

  2. Lay down a layer of noodles followed by Bechamel Sauce, mashed butternut squash, and then sautéd kale. Top this with more Bechamel Sauce and repeat the process (see photos above).
  3. Top with the 3rd layer of noodles and the final layer of Bechamel.

  4. Cover in foil and bake for 40 minutes. Remove from heat and let cool 15 minutes before slicing. Top with vegan parmesan cheese and/or parsley and serve.
Nutrition Facts
Vegan Butternut Squash Lasagna
Amount Per Serving
Calories 310 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Sodium 120mg5%
Potassium 734mg21%
Carbohydrates 42g14%
Fiber 3g13%
Sugar 3g3%
Protein 10g20%
Vitamin A 13900IU278%
Vitamin C 61.7mg75%
Calcium 260mg26%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.