Comforting Butternut Squash Lasagna is vegan comfort food at its best. Roasted butternut squash pairs with savory mushrooms, tender greens, and a creamy tofu “cheese” to create a satisfying dish ideal for Sunday dinners, holiday meals, or any night you crave something nourishing. This lasagna-style casserole is naturally gluten-free when made without pasta and packed with vegetables and flavor.
This recipe first appeared on January 30, 2014 and was updated with new notes and photos on December 20, 2024.
You don’t need dairy or meat to enjoy classic lasagna comfort. Roasted squash replaces noodles for a lighter, naturally gluten-free version while still delivering layers of texture and flavor. A simple tomato sauce enriched with nutritional yeast gives a cheesy depth, and blended firm tofu creates a ricotta-like filling. The result is a crowd-pleasing, plant-based lasagna even omnivores will enjoy.
Ingredients
Butternut Squash: One large squash, peeled, halved, and thinly sliced into half-moons (about 5 cups), or two small butternut squash.
Mushrooms: About 4 cups sliced (shiitake, cremini, white button, oyster, or a mix) for a meaty, umami-rich layer.
Baby Spinach: 4 cups fresh baby spinach (or 2 cups frozen, thawed and squeezed dry). You can substitute kale, chard, or collard greens if preferred.
Firm Tofu: One 14 oz block, drained and blended to resemble ricotta.
Nutritional Yeast: Adds a savory, cheesy flavor to both sauce and tofu “cheese.”
Tomato Sauce: One 14 oz can of plain tomato sauce (not pre-seasoned marinara).
Seasonings & Herbs: Dried Italian seasoning, sea salt, fresh-ground black pepper, minced garlic, fresh tarragon and rosemary (or 1 tsp each dried).
Olive Oil: About 1/4 cup total (for roasting and sautéing).
How to Make Butternut Squash Lasagna
- Roast the squash. Preheat the oven to 350°F. Line a rimmed baking sheet with parchment, toss sliced squash with 2 tablespoons olive oil and 1/2 teaspoon sea salt, and spread in a single layer. Roast 30 minutes until tender but not mushy. Keep the oven on 350°F for baking the assembled lasagna.
- Make the tomato sauce. Warm 1 tablespoon olive oil in a saucepan over medium-high heat. Add minced garlic and cook 30–60 seconds until fragrant and golden. Reduce heat, stir in the tomato sauce, 1/4 cup nutritional yeast, dried Italian seasoning, and black pepper. Cover and simmer on medium-low while you prepare the vegetables.
- Sauté mushrooms and spinach. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add mushrooms with a generous pinch of sea salt and cook 5–8 minutes until they release liquid and start to brown. Add the spinach, tarragon, and rosemary, stir to combine, then remove from heat and drain in a fine mesh strainer or cheesecloth-lined colander.
- Blend the tofu “cheese.” Crumble drained tofu into a food processor and blend until smooth. Add the remaining 1/2 cup nutritional yeast, 1 tsp apple cider vinegar, and 1 1/2 tsp sea salt; process until creamy. Taste and adjust salt as needed.
- Assemble the lasagna. Lightly oil an 8×8-inch baking dish. Arrange a layer of roasted squash on the bottom, spread about 1/2 cup tofu “cheese” over the squash, sprinkle about 1/2 cup of the mushroom-spinach mixture, and spoon on some tomato sauce. Repeat in layers until ingredients are used, keeping layers even for easy serving.
- Bake. Bake the assembled lasagna at 350°F for about 40 minutes, until golden and bubbling around the edges. Let it rest 5–10 minutes before serving so the sauce can set for cleaner slices.
Recipe Pro Tips
- Keep the oven on. The oven stays at 350°F after roasting so you can bake the lasagna without reheating.
- Work in parallel. Save time by making the sauce while the squash roasts and sautéing mushrooms while the sauce simmers.
- Watch the garlic. Cook garlic only 30–60 seconds until golden to avoid a bitter taste.
- Layer size. Use 1/2-cup increments for visible, neat layers, or increase amounts for thicker layers.
- Let it rest. Allowing the lasagna to rest for about 10 minutes makes slicing and serving much easier.
Recipe Variations
Customize this recipe to your pantry or taste preferences:
- Different squash: Substitute zucchini or another winter squash such as honeynut if you prefer.
- Vegan cheese topping: Add dairy-free mozzarella or vegan parmesan halfway through baking for a cheesier finish.
- Greens: Swap spinach for chard, kale, or collards for a heartier filling.
Serving Suggestions
Serve this lasagna hot with crusty bread, garlic bread, or a crisp green salad. It also pairs well with simple vegetable sides like roasted broccolini or green beans.
Make Ahead Directions
You can assemble the lasagna up to two days ahead and refrigerate it covered (don’t bake). When ready, bake at 350°F, adding 5–10 minutes if needed until heated through and bubbling.
Storage Directions
- Refrigerate: Store leftovers in an airtight container for up to 5 days.
- Freeze: Cool completely, then freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat: Warm covered in a 300°F oven until hot, or reheat individual portions gently in the microwave.
More Vegan Butternut Squash Recipes
- Vegan Butternut Squash Mac and Cheese
- Vegan Butternut Squash Soup
- Chickpea & Butternut Squash Tagine
- Butternut Squash Tortillas
- Butternut Squash Slow Cooker Stuffing
Butternut Squash Lasagna (Vegan)
Ingredients
Butternut Squash
- 1 tbsp olive oil
- 1/2 tsp sea salt
- 1 large butternut squash, peeled, halved and thinly sliced (about 5 cups)
Tomato Sauce
- 1 tbsp olive oil
- 1 (14 oz) can tomato sauce
- 4 garlic cloves, minced
- 1/4 cup nutritional yeast
- 2 tsp dried Italian seasoning
- 1 tsp fresh ground black pepper
Mushrooms & Spinach
- 1 tbsp olive oil
- 4 cups sliced mushrooms
- 4 cups baby spinach (or 2 cups frozen)
- 1 tbsp minced fresh tarragon (or basil)
- 1 tbsp minced fresh rosemary
- 1 tsp red chili flakes (optional)
Tofu “Cheese”
- 1 (14 oz) block firm tofu
- 1/2 cup nutritional yeast
- 1 tsp apple cider vinegar
- 1 1/2 tsp sea salt
Instructions
- Preheat oven to 350°F. Toss sliced squash with 2 tbsp olive oil and 1/2 tsp sea salt. Roast on a parchment-lined rimmed baking sheet for 30 minutes until tender. Keep oven on 350°F.
Tomato Sauce
- Heat 1 tbsp olive oil in a saucepan over medium-high. Cook garlic 30–60 seconds until golden. Reduce heat and add tomato sauce, 1/4 cup nutritional yeast, Italian seasoning, and pepper. Cover and simmer on low while you prepare the other components.
Mushrooms & Spinach
- Heat 1 tbsp olive oil in a skillet over medium-high. Cook mushrooms with a pinch of sea salt for 5–8 minutes until they release liquid and begin to brown. Add spinach, tarragon, and rosemary, stir, then remove from heat and drain.
Tofu “Cheese”
- Crumble drained tofu into a food processor and blend until smooth. Add remaining 1/2 cup nutritional yeast, apple cider vinegar, and 1 1/2 tsp sea salt. Process until creamy and adjust salt to taste.
Assembly & Bake
- Oil an 8×8-inch baking dish. Layer roasted squash, spread about 1/2 cup tofu “cheese,” sprinkle 1/2 cup mushrooms and spinach, and spoon on some tomato sauce. Repeat until all ingredients are used.
- Bake at 350°F for 40 minutes or until golden and bubbling. Let rest 5–10 minutes before serving.
Notes
- Refrigeration: Store leftovers in an airtight container up to 5 days.
- Freezing: Cool completely, freeze up to 3 months in a freezer-safe container. Thaw overnight in the fridge before reheating.
- Reheating: Warm covered in a 300°F oven until heated through, or reheat portions in the microwave on gentle power.
Recipe Pro Tips
- Keep the oven on: You’ll reuse it for baking the lasagna after roasting the squash.
- Cook simultaneously: Make the sauce or tofu “cheese” while other components cook to save time.
- Don’t burn the garlic: Cook until just golden for the best flavor.
- Let it rest: Resting for 10 minutes helps the lasagna set for cleaner slices.