Comforting Butternut Squash Lasagna is vegan comfort-food perfection. Roasted squash layers with meaty mushrooms, tender spinach, savory tomato sauce, and creamy tofu “cheese” make an elegant, satisfying meal for family dinners or holidays. This naturally gluten-free recipe is packed with vegetables and bold flavor.
This recipe first appeared in January 2014 and was updated with new photos and notes on December 20, 2024.
This vegan butternut squash lasagna shows that plant-based eating doesn’t mean giving up classic favorites. Roasted squash replaces pasta sheets for a lighter, naturally gluten-free lasagna. Layers of tomato sauce, tofu-based “ricotta,” and sautéed mushrooms and spinach create a rich, comforting dish that even meat eaters will enjoy.
Growing up, lasagna was a cherished family meal layered with noodles, sauce, cheese, and turkey. When transitioning to vegan cooking, I wanted a version that retained those familiar textures and flavors. Firm tofu puréed with nutritional yeast becomes a creamy, tangy stand-in for ricotta, and roasted squash provides structure and sweetness without weighing the dish down.
Ingredients
Butternut squash: One large butternut squash, peeled, halved, and thinly sliced into half-moons (about 5 cups sliced). Two small squash may be used if needed.
Mushrooms: About 4 cups sliced mushrooms (shiitake, cremini, white button, or oyster) for a meaty, umami-rich layer.
Baby spinach: Four cups fresh baby spinach, or substitute kale, chard, or collard greens if preferred.
Firm tofu: One 14-ounce block of firm tofu, drained; when blended it resembles ricotta.
Nutritional yeast: Adds a cheesy, savory flavor to both the tomato sauce and tofu “cheese.”
Tomato sauce: One 14-ounce can of plain tomato sauce (not marinara).
Seasonings & aromatics: Fresh garlic, dried Italian seasoning, sea salt, black pepper, fresh tarragon and rosemary (or 1 teaspoon each dried), and optional red chili flakes.
Olive oil: About 1/4 cup (4 tablespoons) for roasting and sautéing.
How to Make Butternut Squash Lasagna
- Roast the squash. Preheat the oven to 350°F. Toss sliced squash with 2 tablespoons olive oil and 1/2 teaspoon sea salt. Arrange in a single layer on a rimmed baking sheet (use two sheets if necessary). Roast 30 minutes, until tender but not mushy. Keep the oven on for baking the lasagna later.
- Make the tomato sauce. Heat 1 tablespoon olive oil in a saucepan over medium-high heat. Sauté minced garlic 30–60 seconds until fragrant but not browned. Reduce heat, add 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.
- Cook mushrooms and spinach. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the mushrooms with a pinch of sea salt and cook 5–8 minutes until they release their moisture and begin to brown. Add the spinach, tarragon, and rosemary, stir until wilted, then remove from heat and drain any excess liquid in a fine-mesh strainer or cheesecloth-lined colander.
- Make the tofu “cheese.” Crumble drained tofu into a food processor and blend until smooth. Add 1/2 cup nutritional yeast, 1 teaspoon apple cider vinegar, and 1 1/2 teaspoons sea salt. Process until creamy and adjust salt to taste.
- Assemble the lasagna. Lightly oil an 8×8-inch baking dish. Layer roasted squash across the bottom, spread about 1/2 cup tofu “cheese,” sprinkle 1/2 cup of the mushroom-spinach mixture, and spoon on sauce. Repeat layers until ingredients are used, finishing with sauce on top.
- Bake. Bake at 350°F for about 40 minutes, until the top is golden and the filling is bubbling at the edges. Let the lasagna rest 5–10 minutes before slicing to allow the sauce to set for cleaner portions. Serve warm.
Recipe Pro Tips
- Keep the oven on: Don’t turn off the oven after roasting the squash—you’ll need it to bake the lasagna.
- Multi-task: While the squash roasts, make the sauce; while the sauce simmers, sauté the mushrooms and greens to save time.
- Watch the garlic: Cook it briefly (30–60 seconds) so it becomes golden and fragrant rather than bitter.
- Layer to preference: Use 1/2-cup increments for visible layers or increase amounts for thicker filling.
- Rest before serving: Allow the lasagna to sit for at least 10 minutes after baking so the sauce thickens and slices hold together.
Recipe Variations
Customize this lasagna to suit your pantry or taste:
- Different squash: Swap zucchini or another winter squash like honeynut if desired.
- Vegan cheese topping: For extra cheesiness, sprinkle dairy-free mozzarella or parmesan halfway through baking.
- Greens: Substitute chard, kale, or collard greens for the spinach.
Serving Suggestions
Serve this lasagna hot with crusty bread or a crisp green salad. It also pairs well with roasted or air-fried vegetables for a complete meal.
Make-Ahead
Assemble the lasagna up to two days ahead, cover tightly, and refrigerate without baking. When ready, bake as directed, adding a few extra minutes if needed until heated through and bubbling.
Storage
- Refrigerate: Store leftovers in an airtight container for up to 5 days.
- Freeze: Fully cooled, baked lasagna freezes well for up to 3 months in a freezer-safe container. Thaw overnight in the refrigerator before reheating.
- Reheat: Warm portions covered in a 300°F oven for 5–10 minutes per serving or heat gently in the microwave.
More Vegan Butternut Squash Ideas
- Vegan butternut squash mac and cheese
- Coconut butternut squash soup
- Chickpea & butternut squash tagine
- Butternut squash tortillas
- Butternut squash stuffing for the slow cooker