There are few things as comforting as a warm, hearty dish shared with family around the dinner table. Our Vegan Butternut Squash Lasagna brings together the creamy richness of cashew ricotta, the earthy sweetness of roasted butternut squash, and the fresh burst of spinach. This dish is perfect for cozy evenings, festive gatherings, or whenever you need a meal that embodies warmth and togetherness. Let’s dive into this culinary journey that’s not only delicious but also a beautiful celebration of flavors and textures.
Recipe Summary
| Prep Time | 30 minutes |
|---|---|
| Cook Time | 1 hour |
| Total Time | 1 hour 30 minutes |
| Servings | 6 |
| Skill Level | Intermediate |
Ingredients
- 1 large butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon salt, divided
- 1 teaspoon black pepper, divided
- 3 cups fresh spinach, chopped
- 1 package of lasagna noodles (oven-ready or use cooked noodles)
- 1 cup cashew ricotta (recipe below)
- 2 cups marinara sauce
- 1/4 cup nutritional yeast
- Fresh herbs for garnish (optional)
Cashew Ricotta
- 1 1/2 cups raw cashews, soaked in water for at least 4 hours
- 1/4 cup lemon juice
- 1/2 cup water
- 1 clove garlic
- 1 tablespoon nutritional yeast
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the butternut squash cubes with olive oil, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until tender and lightly browned. Remove from the oven and set aside.
- While the squash is roasting, prepare the cashew ricotta by blending all ricotta ingredients in a food processor until smooth and creamy. Adjust seasoning if needed.
- Reduce oven temperature to 375°F (190°C).
- In a large baking dish, spread a thin layer of marinara sauce on the bottom.
- Layer the lasagna noodles over the sauce, followed by a layer of cashew ricotta, roasted butternut squash, and chopped spinach.
- Repeat the layers, ending with a layer of lasagna noodles and marinara sauce on top.
- Sprinkle the remaining 1/2 teaspoon salt, 1/2 teaspoon black pepper, and nutritional yeast over the top layer of marinara sauce.
- Cover with aluminum foil and bake for 40 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the top is bubbly and golden.
Helpful Tips
- For a nut-free version, replace cashew ricotta with tofu ricotta or a dairy-free store-bought ricotta alternative.
- Feel free to add other vegetables like mushrooms or zucchini for a more varied flavor profile.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 1 month.
Storage Instructions
To store, let the lasagna cool completely, then cover and refrigerate for up to three days. For longer storage, cut into portions and freeze in airtight containers for up to a month. Reheat in the oven at 350°F (175°C) until warm throughout.
Suggested Pairings
This Vegan Butternut Squash Lasagna pairs beautifully with a light mixed green salad and a glass of herbal tea or a chilled white wine. For dessert, consider serving a slice of vegan apple pie to complete the cozy meal.
We hope you enjoy making and savoring this Vegan Butternut Squash Lasagna as much as we do. Share your culinary masterpieces with us on Instagram using #ZynahzRecipes, and don’t forget to tag @Zynahz! We love seeing your creations. Visit our website www.zynahz.com to leave feedback and check out more delicious recipes. Subscribe to our newsletter for the latest updates and follow Zynahz on social media for daily inspiration and tips. Happy cooking!
