Roasted Butternut Squash Cashew Cream Lasagna with Mushrooms
- Prep
- 30 min
- Cook
- 1 hr
- Yield
- 6 servings
- Level
- medium
- Cuisine
- Gluten-Free (optional)
This plant-based lasagna layers tender roasted butternut squash and garlic blended with cashews into a rich, creamy sauce that rivals traditional dairy versions. Sautéed cremini mushrooms and kale add earthy depth and texture between sheets of pasta. The butternut squash is roasted until caramelized, then blended with cashews, lemon juice, and nutritional yeast for a velvety sauce that's both satisfying and nutritious. Perfect for feeding a crowd at dinner parties or meal prepping for the week. The combination of sweet squash, savory mushrooms, and bright herbs creates a well-balanced dish that even non-vegans will love.
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Method
20 steps- 1
Preheat oven to 425 F and line baking sheet with parchment
- 2
Slice squash in half lengthwise and remove seeds, leaving skin on
- 3
Rub squash flesh with oil and place garlic cloves on baking sheet
- 4
Top garlic with squash cut side down and bake for 30-40 minutes until skin is blistered and knife inserts easily
- 5
Bring large pot of salted water to boil and cook lasagna noodles according to package instructions until al dente
- 6
Drain noodles and toss with olive oil to prevent sticking
- 7
Heat large rimmed skillet over medium heat and add olive oil and onion
- 8
Sauté onion for 3-4 minutes until softened
- 9
Add mushrooms and sauté another 5-7 minutes until lightly browned
- 10
Add kale, salt, pepper, and thyme and sauté 5-7 minutes until tender
- 11
Scoop 2 cups roasted squash into blender with roasted garlic, cashews, lemon juice, salt, nutritional yeast, and water
- 12
Blend until smooth, adding water and scraping sides as needed for thick, creamy consistency
- 13
Taste and adjust seasoning as needed
- 14
Reduce oven temperature to 350 F
- 15
Add sauce to bottom of 9x13 baking dish and spread evenly
- 16
Layer noodles, then one-third of filling, repeating twice more
- 17
Finish with noodles and remaining sauce as top layer
- 18
Bake at 350 F for 30 minutes until top is slightly dry and darker in color
- 19
Cool 5-10 minutes before slicing and serving
- 20
Garnish with fresh basil and vegan parmesan
Tips
Roast the squash until very tender and caramelized for the best flavor in the sauce.
Blend the cashew cream until completely smooth - this may take 2-3 minutes in a high-speed blender.
Let the lasagna rest 10 minutes after baking so it holds together better when sliced.
Good to Know
Refrigerate covered for up to 4 days. Reheat individual portions in microwave or oven.
Can assemble completely up to 2 days ahead and refrigerate unbaked. Add 10-15 minutes to baking time if cold.
Serve hot garnished with fresh basil and vegan parmesan cheese. Pairs well with a simple green salad.
Common Mistakes
Don't skip the resting time after baking or the lasagna will fall apart when sliced.
Ensure squash is very tender before blending to avoid lumpy sauce.
Cook kale until just tender to avoid mushy texture in final dish.
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
check package cooking times
General Alternatives
FAQ
Can I make this ahead of time?
Yes, assemble completely and refrigerate for up to 2 days before baking. Add extra baking time if starting from cold.
Can I freeze this lasagna?
Freeze assembled but unbaked for up to 3 months, or baked and cooled completely. Thaw overnight before reheating.
What if I don't have a high-speed blender?
Soak cashews in hot water for 30 minutes first, then blend longer. Strain sauce if needed for smoothness.