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Butternut Squash Lasagna

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. 
4.78 from 9 votes
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Prep Time: 45 minutes
Cook Time: 45 minutes
Total Time: 1 hour 30 minutes
Servings: 8
Calories: 310kcal
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

  • 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.
  • While squash is baking make the Bechamel Sauce (directions below) and prepare the noodles and kale.
  • 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.
  • Boil lasagna noodles in a large pot of water according to packaged directions.
  • 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

  • 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

  • In a 9x13 baking dish, pour a small amount of Bechamel Sauce on the bottom and spread evenly.
  • 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).
  • Top with the 3rd layer of noodles and the final layer of Bechamel.
  • 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

Calories: 310kcal | Carbohydrates: 42g | Protein: 10g | Fat: 12g | Saturated Fat: 2g | Sodium: 120mg | Potassium: 734mg | Fiber: 3g | Sugar: 3g | Vitamin A: 13900IU | Vitamin C: 61.7mg | Calcium: 260mg | Iron: 2.3mg